Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

The eff ect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

“…However, other studies have also shown a positive correlation between high fat content and increased salt perception in meats (Keenan et al, 2014;Tobin et al, 2012). This contrasts with the fi ndings of the present study, but our data indicates that factors other than the salt level, such as the background composition, can play a key role in its perception, as postulated by Ruusunen et al (2005). Spicy odours were found by Tomaschunas et al (2013) to be more intensive in low-fat than in full-fat meat products.…”

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

“…Gordon and Barbut (1992) reported that increasing NaCl from 1.5 to 2.5 g/100 g resulted in a higher protein extraction in chicken meat batter. A linear decrement in water binding capacity of low sodium ground meat patties was reported with decreasing levels of sodium chloride (Ruusunen et al 2005). A decrease in moisture percent of low fat ground beef patties (Troutt et al 1992) and low fat dry fermented sausages (Mendoza et al 2001) containing texture modifying ingredients and inulin, respectively has been observed.…”

“…A decrease in gel strength of frankfurter batters was observed as the salt content decreased (Whiting 1984). The decrease in sodium chloride level caused marked increase in cooking loss in ground beef patties (Ruusunen et al 2005). The cooking loss and total fluid release was significantly higher in low sodium frankfurter containing transglutaminase, KCl, sodium caseinate and dietary fibre as salt replacers (Jiménez-Colmenero et al 2005).…”

“…This has led to demand for the functional meat products consisting of less saturated fat and salt as a preventive measure. In order to fulfill their demand, development of various low fat meat products such as sausages (GrigelmoMiguel et al 1999;Muguerza et al 2002), meatballs (Yilmaz 2004;Serdaroğlu et al 2005) and low salt meat products, like low sodium ground meat patties (Ruusunen et al 2005) and low sodium frankfurter (Jiménez-Colmenero et al 2005) have been previously attempted.…”

Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales

“…También hay que tener en cuenta que no todos los productos cárnicos contienen los mismos niveles de sal e incluso dentro de un mismo producto puede variar considerablemente su contenido en sal. Así, en productos cocidos y en embutidos cárnicos fermentados, como el salchichón, nos podemos encontrar porcentajes de sal del orden del 2-3 %, en bacon del 3-4 %, mientras que en jamón curado el porcentaje de sal se sitúa entorno al 5-8 % (Ruusunen y Puolanne, 2005;Matthews y Strong, 2005;Guárdia et al, 2006;Desmond et al, 2006 (Monin, 1995); b Valor medio y S.D. del contenido de Na + del músculo Biceps femoris de jamones Europeos expresado en base seca (Lozano et al, 1998).…”