Metallic-based salt substitutes to reduce sodium content in meat products

Pateiro, Mirian; Munekata, Paulo E. S.; Cittadini, Aurora; Domínguez, Rubén; Lorenzo, José M.

doi:10.1016/j.cofs.2020.10.029

Cited by 66 publications

(38 citation statements)

References 43 publications

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“…Sodium plays a key role in water and electrolyte balance in the human body. However, excess sodium intake was related to multiple illnesses [ 42 , 43 , 44 ], such as slowing down body growth, raising blood pressure, and leading to heart and kidney dysfunctions.…”

Section: Resultsmentioning

confidence: 99%

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

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Section: Resultsmentioning

confidence: 99%

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

Self Cite

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“…With the upsurge in economic development and improvement in the standard of living, consumers have become more aware of the relationship between diet and health ( Pateiro, Munekata, Cittadini, Dominguez, & Lorenzo, 2021 ). According to China's per capita salt intake (more than two times the World Health Organization's recommended level), it is considered among the countries with the highest salt intake ( He et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

“…Currently, research studies on the development of low sodium meat products are also increasing, mainly using salt substitutes, such as potassium, magnesium, calcium, salty peptides, etc. ( Pateiro et al, 2021 , Zhao et al, 2021 , Pinton et al, 2020 ). Liu et al (2019) reported that KCl, l -lysine and l -histidine could partially replace sodium in dry-cured beef, which still retained the salty taste without any significant effect on the color and other characteristics of beef.…”

Section: Introductionmentioning

confidence: 99%

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Elam

et al. 2021

Food Chemistry: X

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“…Reducing the sodium content is another way of giving healthier properties to meat products, since the correlation between excessive sodium intake and the occurrence of cardiovascular diseases is well-documented (Cappuccio et al, 2019). NaCl replacement by KCl is one of the most efficient strategies to decrease the sodium content of meat products (Pateiro et al, 2021). However, sensory quality can be impaired depending on the type of meat product and the level of substitution (Saldaña et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers

2021

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In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduced shrinkage. Thus, in the second experiment, prebiotic burgers were produced with 9% inulin and a sodium reformulation was performed by replacing 60% NaCl with KCl and adding monosodium glutamate (MG) and/or liquid smoke (LS). The replacement of NaCl for KCl impaired the sensory quality of the burgers. The isolated or combined addition of MG and LS reduced the sensory defects caused by KCl. Thus, prebiotic and low-sodium burgers with high technological and sensory quality can be produced using 9% inulin, 1% NaCl, 1.5% KCl, 0.2% MG, and 0.1% LS.

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Metallic-based salt substitutes to reduce sodium content in meat products

Cited by 66 publications

References 43 publications

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers

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