Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review

Vidal, Vitor; Lorenzo, José M.; Munekata, Paulo E. S.; Pollonio, Marise Aparecida Rodrigues

doi:10.1080/10408398.2020.1774495

Cited by 52 publications

(21 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies of salt substitution in other types of beef have described off-tastes such as "bitter" and "metallic" and an increase in hardness associated with CaCl 2 and KCl at high concentrations [11,41]. However, some studies have indicated a preference of KCl over other alternative salts and/or no issues when limited to partial replacement of traditional NaCl [14,42] or masked when flavorings are added in marinades [41]. Although some of these meat products are significantly different than biltong, this may not be an issue given the strong spice profile of surface seasonings from the marinade on these types of products.…”

Section: Discussionmentioning

confidence: 99%

“…Partial replacement of NaCl with KCl and CaCl 2 in various dried meat products including dry-cured pork loins and Spanish dry-cured hams demonstrated similar organisms as traditional products made with NaCl and no significant differences in a w [10][11][12]. Although sensory attributes of salt and salt replacement are important in all meat products, they are more readily detected in large, intact muscle products (dry-cured hams) where the final product is associated with a recognized and expected meat flavor and where salt type can influence lipid oxidation over the extended drying period [13,14]. However, smaller and thin-shaved meat products (jerky, biltong) all have numerous product variations and a high degree of topical seasoning that may mask alternative salt sensory attributes.…”

Section: Introductionmentioning

confidence: 87%

See 1 more Smart Citation

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Karolenko

Muriana

2020

Foods

View full text Add to dashboard Cite

Salt (sodium chloride, NaCl) is commonly used in ready-to-eat (RTE) meat products such as biltong, a South African style dried beef product for flavor, enhanced moisture loss, and reduction of microbial growth. However, increased consumption of high sodium content foods is commonly associated with high blood pressure and heart disease. This study evaluated the use of alternative salts, potassium chloride (KCl) and calcium chloride (CaCl2) in the biltong marinade to achieve a ≥ 5-log reduction of Salmonella, a pathogen of concern in beef products. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a five-serovar mixture of Salmonella (Salmonella Thompson 120, Salmonella Enteritidis H3527, Salmonella Typhimurium H3380, Salmonella Heidelberg F5038BG1, and Salmonella Hadar MF60404), vacuum-tumbled in a traditional biltong marinade of salt, spices, and vinegar containing either NaCl, KCl or CaCl2 (2.2% concentration) followed by an 8–10 day drying period at 23.9 °C (75 °F) and 55% relative humidity. Microbial enumeration of Salmonella was conducted following inoculation, after marination, and after 2, 4, 6, 8, and 10 days of drying in a humidity/temperature chamber. Biltong produced with CaCl2, NaCl, or KCl achieved a > 5-log reduction of Salmonella after 6, 7, and 8 days, respectively. The Salmonella reduction trends with biltong made with NaCl or CaCl2 were not significantly different (p < 0.05) while both were significantly different from that made with KCl (p > 0.05). Sodium, calcium, and potassium ion concentrations were measured using ion-specific electrode meters following biltong processing and drying. As expected, the biltong made with the corresponding salt had the most abundant ion in the sample. Regardless of the salt used in the marinade, the potassium ion levels were moderately elevated in all samples. This was determined to be from potassium levels naturally present in beef rather than from other ingredients. Sampling of several commercial brands of biltong for sodium content showed that some were significantly above the allowable level of claims made on package ingredient statements. The substitution of NaCl with KCl or CaCl2 during biltong processing can also provide a 5-log reduction of Salmonella to produce a safe product that can be marketed as a more healthy low-sodium food alternative that may appeal to consumers who need to reduce their blood pressure and are conscientious of sodium levels in their diet.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 87%

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Karolenko

Muriana

2020

Foods

View full text Add to dashboard Cite

show abstract

“…There are three possible mechanisms for the pro-oxidant activity of sodium chloride: (1) the disruption of cell membrane integrity, facilitating the access of oxidizing agents to lipid substrates; (2) the liberation of iron ions from molecules containing iron; (3) inhibiting the activity of antioxidant enzymes (e.g., catalase, glutathione peroxidase, superoxide dismutase) [ 39 ]. Other chloride salts, especially potassium chloride, can substitute sodium chloride and reduce its prooxidant effect [ 40 , 41 ]. However, due to their antioxidant, antibacterial activity, and many health benefits, natural plant extracts rich in polyphenols seem a more interesting alternative [ 9 , 11 ].…”

Section: Resultsmentioning

confidence: 99%

Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

et al. 2021

View full text Add to dashboard Cite

The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A. melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.

show abstract

“…Although the salted meat has the technological benefits already mentioned, the salting used to elaborate the product provides a high sodium content, needing a desalting process for consumption. As this procedure is not always standardized by consumer due to domestic procedures, the partial substitution of NaCl as the main component of the salting steps by other chloride salts is an excellent strategy to effectively guarantee sodium reduction in this category of products (Vidal et al, 2020a).…”

Section: Introductionmentioning

confidence: 99%

How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?

et al. 2020

View full text Add to dashboard Cite

Sodium reduction in salted meat is a major technological challenge due to the technological functions of NaCl, responsible for the reduction of water activity and consequent microbiological safety, stability during shelf life, sensory characteristics, proteolysis and lipolysis. The objective of this research is to evaluate the effects of partial replacement of NaCl by KCl and CaCl2 in the texture properties during 180 days of storage in salted meat. During 180 days of storage, a significant decrease (P < 0.05) of shear force values have been observed in all treatments. The electrophoretic images suggest that CaCl2 can promote denaturation of high molecular weight proteins resulting in lower molecular weight proteins. The results showed the intense effects of CaCl2 on texture and proteolysis reactions and the blend NaCl + KCl produced a similar impact to salted meat product compared to control treatment (100% NaCl).

show abstract

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review

Cited by 52 publications

References 64 publications

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Quantification of Process Lethality (5-Log Reduction) of Salmonella and Salt Concentration during Sodium Replacement in Biltong Marinade

Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?

Contact Info

Product

Resources

About