ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS


https://doi.org/10.21323/2414-438X-2017-2-1-47-56

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Abstract

The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation.
There are several approaches to a sodium chloride reduction in meat products. The paper presents a review of the foreign studies that give evidence of the possibility to maintain quality of traditional meat products produced with the reduced salt content. The studies in the field of salty taste perception established that a decrease in a salt crystal size to 20 µm enabled reducing an amount of added table salt due to an increase in the salty taste intensity in food products. Investigation of the compatibility of different taste directions is also interesting as one of the approaches to a sodium chloride reduction in food products. The use of water-in-oil-in-water (w/o/w) double emulsions allows controlling a release of encapsulated ingredients (salt), which enables enhancement of salty taste. The other alternative method of technological processing of meat raw material for reducing salt in meat products is the use of high pressure processing. This method has several advantages and allows not only an increase in the salty taste intensity, but also formation of a stable emulsion, an increase in water binding capacity of minced meat and extension of shelf-life.


About the Authors

E. K. Tunieva
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, leading research scientist


N. A. Gorbunova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, Scientific secretary


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Supplementary files

For citation: Tunieva E.K., Gorbunova N.A. ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS. Theory and practice of meat processing. 2017;2(1):47-56. https://doi.org/10.21323/2414-438X-2017-2-1-47-56

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