Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

Lim, Yun-Bin; Kim, Hyun‐Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Jang, Sung-Jin; Lee, Choong-Hee; He, Fu-Yi; Choi, Yun-Sang; Kim, Cheon-Jei

doi:10.5851/kosfa.2015.35.6.783

Cited by 11 publications

(5 citation statements)

References 39 publications

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“…The common quality improvers include gums (such as sodium alginate, carrageenan, and pectin), algae (such as sea mustard, seaweed, and sea tangle), phosphates (such as sodium tripolyphosphates and sodium pyrophosphates), chitosan, and cellulose. The addition of glasswort hydrates improved the hardness, viscosity, cooking losses, water-holding capacity, and emulsification stability of 33% sodium-reduced Frankfurt sausages and provided low-sodium products with good physical and chemical properties and organoleptic quality . The carboxymethyl cellulose, carrageenan, isolated soy protein, and sodium caseinate in the glasswort were responsible for the quality improvement.…”

Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 98%

“…The addition of glasswort hydrates improved the hardness, viscosity, cooking losses, water-holding capacity, and emulsification stability of 33% sodium-reduced Frankfurt sausages and provided low-sodium products with good physical and chemical properties and organoleptic quality. 129 The carboxymethyl cellulose, carrageenan, isolated soy protein, and sodium caseinate in the glasswort were responsible for the quality improvement. The low-sodium Argentine sausages developed using sodium tripolyphosphates and KCl showed favorable physical and chemical properties and organoleptic quality.…”

Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

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Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

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Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 98%

Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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“…In terms of color change, the addition of glasswort minimizes the alteration and is effective in reducing salt in cooked sausages owing to the salt and dietary fiber contained in them. Furthermore, it also stabilized the emulsion and improved the texture [ 37 ]. The ability of glasswort to reduce salt in meat products is associated with its tolerance to salinity up to 3% NaCl concentration and the ability to accumulate salt from soil [ 38 ].…”

Section: Development Strategies Of Salt Modifying and Replacement Ing...mentioning

confidence: 99%

Development of strategies to manufacture low-salt meat products – a review

Prilia¹,

Kim²

2022

J Anim Sci Technol

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Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

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“…A hydrate prepared by mixing glasswort, carrageenan, carboxymethyl-cellulose, soy proteins, and caseinate was added to the low-sodium Frankfurter sausages. The colour of new products changed, but cooking loss decreased, and the hardness and juiciness were improved [ 65 ]. It was proposed that the salt content in bread could be partially replaced by glasswort with its natural salty taste and high minerals content [ 66 ].…”

Section: Sodium Occurrence In Foods and Possibilities Of Its Reductionmentioning

confidence: 99%

Effect of Salt Content Reduction on Food Processing Technology

Rysová

Šmídová

2021

Foods

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Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

Cited by 11 publications

References 39 publications

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Development of strategies to manufacture low-salt meat products – a review

Effect of Salt Content Reduction on Food Processing Technology

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