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

Abstract

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.

Perceptions, Barriers and Enablers on Salt Reduction in Malaysia Out of Home Sectors (MyOH): From Point of View of the Policy Makers and Food Industries

“…However, these salt alternatives may produce a bitter taste, thus it could not completely replace the NaCl [36]. On the other hand, the use of salt synergists such ethanol and spices also have been utilized to increase the avor of the low salt products and their physicochemical properties [37]. The use of functional microorganisms, microbial metabolites and enzymes could also improve the products' quality and safety [38,39].…”

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation

“…There are multifarious strategies for improving the flavor quality of traditional fermented foods ( 20 , 21 ), and the core point of strategy is regulation of the microbial community and their interactions in the fermentation process. For example, the contents of caproic acid and ethyl caproate were improved in strong-flavor baijiu microecosystem by increasing the abundances of caproic acid bacteria and methanogens and also the hydrogen transfer interaction among them with fortified Daqu fermentation ( 22 ).…”

Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China

“…Sodium chloride (NaCl) has an essential function in terms of safety, sensory, and shelf life parameters in fermented or dry‐cured food products (Armenteros et al, 2012; Lin et al, 2021), and it is reported that the salt concentration could influence the texture, color, and flavor of the fermented vegetables (Liang, He, Wang, Song, Chen, Lin, Ji, & Zhang, 2020b; Seo et al, 2018). Usually, traditionally produced sauerkraut contains as much as 2%–8% (w/w) NaCl (He et al, 2020; Yang et al, 2022), which can not only inhibit harmful microorganisms but also provide a suitable metabolic environment for the growth and metabolism of LAB.…”

“…As a well-known traditional and typical fermented vegetable, northeast sauerkraut is very popular and consumed in northern China for its flavor and is rich in nutritious substances such as organic acids, amino acids, and vitamins (Kong et al, 2016;Torres et al, 2020;Xiong et al, 2012). Sauerkraut is made from Chinese cabbage with salt or brine and involves the complex biotechnological processes by microorganisms present in the raw materials such as lactic acid bacteria (LAB), yeast, and other bacteria or fungi (Liang, He, Wang, Song, Chen, Lin, Ji, & Li, 2020a).Sodium chloride (NaCl) has an essential function in terms of safety, sensory, and shelf life parameters in fermented or dry-cured food products (Armenteros et al, 2012;Lin et al, 2021), and it is reported that the salt concentration could influence the texture, color, and flavor of the fermented vegetables (Liang, He, Wang, Song, Chen, Lin, Ji, & Zhang, 2020b;Seo et al, 2018). Usually, traditionally produced sauerkraut contains as much as 2%-8% (w/w) NaCl (He et al, 2020;Yang et al, 2022), which can not only inhibit harmful microorganisms but also provide a suitable metabolic environment for the growth…”