Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters

Barbut, Shai; Mittal, G.S.

doi:10.1016/0309-1740(89)90019-3

Cited by 22 publications

(15 citation statements)

References 12 publications

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“…The high salt level in treatments 7 and 8, helped to extract more proteins, which improved the binding. This agrees with Barbut and Mittal (1989), who indicated that cooked poultry meat batters became more rigid when a higher salt is level used, as more proteins are extracted. Treatment 9 showed high numerical fracture force, fracture distance, springiness, cohesiveness, chewiness and hardness (Fig.…”

Section: Textural Properties Of Lean Chicken Batterssupporting

confidence: 91%

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Somboonpanyakul

Barbut

Jantawat

et al. 2007

LWT - Food Science and Technology

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Section: Textural Properties Of Lean Chicken Batterssupporting

confidence: 91%

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Somboonpanyakul

Barbut

Jantawat

et al. 2007

LWT - Food Science and Technology

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“…On the contrary, in sausages a marked difference between phosphate and non-phosphate systems has been found between 1.0-1.5% NaCl (Puolanne & Ruusunen, 1980;Barbut, Maurer, & Lindsay, 1988). Barbut and Mittal (1989) also found that there are differences between the proteins of beef, pork and poultry meat in gelation patterns and responses to salt. Sodium chloride is, however, important decreasing the cooking loss and improving the texture.…”

Section: Minced Meat and Restructured Productsmentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

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“…1983a,b;Shank et al 1983;Terrell 1983;Marriott et al 1985;Sofos 1986; Puolanne ef al. 1988; Barbut and Mittal 1989;Bernthal et al 1991). The beneficial effects of reducing the intake of NaCl by some hypertensive patients were first reported in 1904 (Shank el al.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability, Cooking Yield and Texture of Pork Treated With a Low‐sodium Salt

Wettasinghe

Shahidi

1997

Journal of Muscle Foods

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The effect of a low‐sodium salt mixture (LSSM) on the characteristics of cooked ground pork was investigated. LSSM, similar to NaCl, exhibited a minor but definite prooxidative effect in the system examined. The cooking yield of meat containing 1% LSSM was 69.8% compared to 74.3% for 1% NaCl. The cooking yields of samples with 2 and 3% LSSM were similar to those containing 2 and 3% of NaCl, respectively (p > 0.05). Maximum shear force values of samples containing 1% LSSM and 1% NaCl were similar. However, the maximum shear force values of meats treated with LSSM at 2 and 3% LSSM (19.1 and 24.8 kg) were lower (P < 0.05) than those containing 2 and 3% NaCl (21.9 and 27.0 kg). Addition of LSSM or NaCl to ground pork also enhanced the cooking yield and firmness over those containing no salt. The color characteristics of cooked pork remained generally unaffected by LSSM.

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Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters

Cited by 22 publications

References 12 publications

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

Reducing sodium intake from meat products

Oxidative Stability, Cooking Yield and Texture of Pork Treated With a Low‐sodium Salt

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