Reducing salt in meat and poultry products

Desmond, Eoin; Vasilopoulos, Charalampos

doi:10.1016/b978-0-08-100890-4.00007-x

Cited by 7 publications

(8 citation statements)

References 60 publications

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“…Regarding sodium content, patties manufactured with Pd and Hs powders also had 0.7% NaCl added to accomplish the low-sodium claim, since burgers or patties usually contain 2-3% NaCl [29]. Consequently, all treatments had low Na content, ranging from 283.81-334.98 mg/100 g. The umami taste of mushrooms related to the presence of glutamic and aspartic amino acids and 5'-nucleotides has made mushrooms a suitable natural flavor enhancer to replace NaCl [30].…”

Section: Chemical Compositions Resultsmentioning

confidence: 99%

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

Bermúdez

Rangel‐Vargas²,

Lorenzo³

et al. 2023

Foods

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The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2–5%) and Pleurotus djamor (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2–2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.

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Section: Chemical Compositions Resultsmentioning

confidence: 99%

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

Bermúdez

Rangel‐Vargas²,

Lorenzo³

et al. 2023

Foods

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“…However, Song et al [ 20 ] found that processed meat and fish products rarely meet the reduction targets. It may be related to the role of sodium played in maintaining the quality and safety of meat products, particularly in terms of seasoning, flavor enhancement, water retention, color enhancement, antibacterial effects, and preservatives [ 13 ]. Current techniques for reducing sodium in processed meat products include salt removal, salt replacers, functional modification, flavor modification, and physical modification [ 13 , 41 , 42 ].…”

Section: Discussionmentioning

confidence: 99%

“…Processed meat products are pre-packaged foods commonly consumed in China [ 11 , 12 ]. In developed countries, it is estimated that sodium intake from meat and meat products contributes approximately 20% of total daily sodium intake in developed countries [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…The consumption of processed meat products has been demonstrated to have detrimental correlations with colorectal and stomach cancer [ 15 , 16 ], cardiovascular disease [ 17 ], stroke [ 18 ], and type 2 diabetes [ 19 ]. Furthermore, compared to food categories such as sauces and instant noodles, the reformulation of processed meat products is less likely to achieve its nutritional goals, i.e., sodium reduction [ 20 ], which may be due to its essential functions in providing flavors, texture, and shelf life [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Nutritional Quality of Chinese Processed Meat Products: Comparison of Two Nutrient Profile Models

Ding,

Lv,

Liu

et al. 2024

Nutrients

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Processed meat products are one of the most consumed pre-packaged foods in China. They are also group-1 carcinogens, whose consumption has proved to be positively associated with the risk of noncommunicable diseases (NCDs). The purpose of this study is to analyze the nutrient content on the food label of processed meat products based on the China Standardized Database for the Composition of Pre-packaged Food and the National Open Database of the UK and France. The Chilean front-of-pack warning label (FOPWL) and the Chinese Healthier Choice Logo were used to compare the nutrient content of processed meat products from the three countries. It was found that cured meat products have the highest median energy (483 kcal/100 g), total fat content (38.7 g/100 g), and sodium content (2076 mg/100 g) and dried meat products have the highest median protein content (30.2 g/100 g) and carbohydrate content (38.2 g/100 g). In addition, there were significant differences in energy content and contents of total fat, protein, and carbohydrate across different products of the three countries (p < 0.001). A large number of processed meat products currently collected did not meet the criteria of the Chilean FOPWL and the Chinese Healthier Choice Logo. This study provided information on the healthiness of Chinese processed meat products and provided data for improving food formulations for different categories of processed meat products.

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“…Em alimentos à base de carne, as estratégias incluem a substituição completa ou parcial do NaCl por outros ingredientes, uso de intensificadores de sabor e a sua redução gradual (Desmond & Vasilopoulos, 2019). No entanto, a redução de sal pode afetar negativamente os aspectos sensoriais e estruturais dos alimentos à base de carne (Saldaña et al, 2021).…”

Section: Introductionunclassified

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Dantas¹

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Introduction-The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives-Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods-A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results-151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, SUMÁRIO

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Reducing salt in meat and poultry products

Cited by 7 publications

References 60 publications

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties

Evaluation of the Nutritional Quality of Chinese Processed Meat Products: Comparison of Two Nutrient Profile Models

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

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