Effect of sodium salt on meat products and reduction sodium strategies - A review.
Flavor
Meat products
Microbial
Sodium salt
Sodium salt reduction strategy
Texture
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Nov 2023
Nov 2023
Historique:
received:
13
05
2023
revised:
01
07
2023
accepted:
31
07
2023
medline:
11
9
2023
pubmed:
11
8
2023
entrez:
10
8
2023
Statut:
ppublish
Résumé
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
Identifiants
pubmed: 37562267
pii: S0309-1740(23)00202-4
doi: 10.1016/j.meatsci.2023.109296
pii:
doi:
Substances chimiques
Sodium
9NEZ333N27
Sodium Chloride, Dietary
0
Sodium Chloride
451W47IQ8X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109296Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest No potential conflict of interest was reported by the authors.