Abstract
One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.
Highlights
Sodium is one of the elements critically essential for supporting the normal state of an organism, and the most source of its income is the table salt
We propose to replace the table salt used in the meat products formulations traditionally for the sea one and add to the minced meat mass the Staphylococcus carnosus bacterial culture
The authors of the above scientific papers used a different composition of raw meat and increased concentrations of sodium chloride
Summary
Sodium is one of the elements critically essential for supporting the normal state of an organism, and the most source of its income is the table salt (sodium chloride, NaCl). The presence of sodium in normal concentrations assists in the normal functioning of the nervous system thanks to supporting the potential of nerve cells at the proper level. After they have received the signal, the electrochemical impulse perceived by the neighbouring cells is generated. Taking these facts into consideration and studying the effects of various doses of consumed sodium on the metabolism processes, the Linus Pauling Institute of the Oregon State University, USA, recommends the daily norm of consumption of sodium on the level of about 1500 mg of (0.0038 kg of table salt) [6]
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