Browse > Article
http://dx.doi.org/10.5187/jast.2022.e16

Development of strategies to manufacture low-salt meat products - a review  

Aprilia, Gracia Henreita Suci (School of Animal Life Convergence Science, Hankyong National University)
Kim, Hyeong Sang (School of Animal Life Convergence Science, Hankyong National University)
Publication Information
Journal of Animal Science and Technology / v.64, no.2, 2022 , pp. 218-234 More about this Journal
Abstract
Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.
Keywords
Low-salt meat products; Meat products; Natural salt replacers; Salt alternatives; Salt reduction; Salt modifying; Low-sodium meat products;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Sun C, Zhou X, Hu Z, Lu W, Zhao Y, Fang Y. Food and salt structure design for salt reducing. Innov Food Sci Emerg Technol. 2021;67:102570. https://doi.org/10.1016/j.ifset.2020.102570   DOI
2 Aral H, Vecchio-Sadus A. Toxicity of lithium to humans and the environment-a literature review. Ecotoxicol Environ Saf. 2008;70:349-56. https://doi.org/10.1016/j.ecoenv.2008.02.026   DOI
3 dos Santos BA, Campagnol PCB, Morgano MA, Pollonio MAR. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. Meat Sci. 2014;96:509-13. https://doi.org/10.1016/j.meatsci.2013.08.024   DOI
4 Barat JM, Perez-Esteve E, Aristoy MC, Toldra F. Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant Soil. 2013;368:179-88. https://doi.org/10.1007/s11104-012-1461-7   DOI
5 Galindo FG, Dejmek P, Lundgren K, Rasmusson AG, Vicente A, Moritz T. Metabolomic evaluation of pulsed electric field-induced stress on potato tissue. Planta. 2009;230:469-79. https://doi.org/10.1007/s00425-009-0950-2   DOI
6 Kremer S, Mojet J, Shimojo R. Salt reduction in foods using naturally brewed soy sauce. J Food Sci. 2009;74:S255-62. https://doi.org/10.1111/j.1750-3841.2009.01232.x   DOI
7 Garcia-Lomillo J, Gonzalez-SanJose ML, Del Pino-Garcia R, Rivero-Perez MD, Muniz-Rodriguez P. Alternative natural seasoning to improve the microbial stability of low-salt beef patties. Food Chem. 2017;227:122-8. https://doi.org/10.1016/j.foodchem.2017.01.070   DOI
8 Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: a review. Meat Sci. 2016;120:107-17. https://doi.org/10.1016/j.meatsci.2016.04.005   DOI
9 Raybaudi-Massilia R, Mosqueda-Melgar J, Rosales-Oballos Y, Citti de Petricone R, Fragenas NN, Zambrano-Duran A, et al. New alternative to reduce sodium chloride in meat products: sensory and microbiological evaluation. LWT. 2019;108:253-60. https://doi.org/10.1016/j.lwt.2019.03.057   DOI
10 Verma AK, Banerjee R. Low-sodium meat products: retaining salty taste for sweet health. Crit Rev Food Sci Nutr. 2012;52:72-84. https://doi.org/10.1080/10408398.2010.498064   DOI
11 Paulsen MT, Nys A, Kvarberg R, Hersleth M. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects. Meat Sci. 2014;98:164-70. https://doi.org/10.1016/j.meatsci.2014.05.020   DOI
12 Jo K, Lee J, Jung S. Quality characteristics of low-salt chicken sausage supplemented with a winter mushroom powder. Korean J Food Sci Anim Resour. 2018;38:768-79.   DOI
13 Chapman S, Speirs C. Review of current salt replacing ingredients. Chipping Campden: Campden BRI; 2012. Report No.: 510618.
14 Katz A, Rosenthal T, Maoz C, Peleg E, Zeidenstein R, Levi Y. Effect of a mineral salt diet on 24-h blood pressure monitoring in elderly hypertensive patients. J Hum Hypertens. 1999;13:777-80. https://doi.org/10.1038/sj.jhh.1000837   DOI
15 Seong PN, Seo HW, Cho SH, Kim YS, Kang SM, Kim JH, et al. Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products. Czech J Food Sci. 2017;35:149-59. https://doi.org/10.17221/152/2016-CJFS   DOI
16 Lima AR, Castaneda-Loaiza V, Salazar M, Nunes C, Quintas C, Gama F, et al. Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems. Food Chem. 2020;333:127525. https://doi.org/10.1016/j.foodchem.2020.127525   DOI
17 Endo T, Kubo-Nakano Y, Lopez RA, Serrano RR, Larrinaga JA, Yamamoto S, et al. Growth characteristics of kochia (Kochia scoparia L.) and alfalfa (Medicago sativa L.) in saline environments. Grassl Sci. 2014;60:225-32. https://doi.org/10.1111/grs.12061   DOI
18 Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of garlic powder and salt on meat quality and microbial loads of rabbit burgers. Foods. 2020;9:1022. https://doi.org/10.3390/foods9081022   DOI
19 Bhat S, Kaushal P, Kaur M, Sharma HK. Coriander (Coriandrum sativum L.): processing, nutritional and functional aspects. Afr J Plant Sci. 2014;8:25-33. https://doi.org/10.5897/AJPS2013.1118   DOI
20 Stringer SC, Pin C. Microbial risks associated with salt reduction in certain foods and alternative options for preservation [Internet]. Institute of Food Research Norwich. 2005 [cited 2021 Oct 14]. https://acmsf.food.gov.uk/sites/default/files/mnt/drupal_data/sources/files/multimedia/pdfs/acm740a.pdf
21 Jinap S, Hajeb P, Karim R, Norliana S, Yibadatihan S, Abdul-Kadir R. Reduction of sodium content in spicy soups using monosodium glutamate. Food Nutr Res. 2016;60:30463. https://doi.org/10.3402/fnr.v60.30463   DOI
22 Rama R, Chiu N, Carvalho Da Silva M, Hewson L, Hort J, Fisk ID. Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. J Texture Stud. 2013;44:338-45. https://doi.org/10.1111/jtxs.12017   DOI
23 Osann R, Fasching MM. Electronic mirror. United Stateds patent US20080225123A1. 2008 Sep 18.
24 Hossain M, Adhikary RK, Mahbub KR, Begum M, Ul Islam MR. Effect of 10% concentrations of salt, garlic and coriander on the quality of smoked hilsa fish (Tenualosa ilisha). Am J Food Technol. 2012;7:501-5. https://doi.org/10.3923/ajft.2012.501.505   DOI
25 Sojic B, Pavlic B, Ikonic P, Tomovic V, Ikonic B, Zekovic Z, et al. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Sci. 2019;157:107879. https://doi.org/10.1016/j.meatsci.2019.107879   DOI
26 Villela PTM, de-Oliveira EB, Villela PTM, Bonardi JMT, Bertani RF, Moriguti JC, et al. Salt preferences of normotensive and hypertensive older individuals. J Clin Hypertens. 2014;16:587-90. https://doi.org/10.1111/jch.12365   DOI
27 Mitchell M, Brutnon NP, Fitzgerald RJ, Wilkinson MG. The use of herbs, spices, and whey proteins as natural flavor enhancers and their effect on the sensory acceptability of reduced-salt chilled ready-meals. J Culin Sci Technol. 2013;11:222-40. https://doi.org/10.1080/15428052.2013.769869   DOI
28 Horita CN, Farias-Campomanes AM, Barbosa TS, Esmerino EA, da Cruz AG, Bolini HMA, et al. The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life. Food Res Int. 2016;84:1-8. https://dx.doi.org/10.1016/j.foodres.2016.02.006   DOI
29 Pornpitakdamrong A, Sudjaroen Y. Seablite (Suaeda maritima) product for cooking, samut songkram province, Thailand. Food Nutr Sci. 2014;5:850-6. https://doi.org/10.4236/fns.2014.59094   DOI
30 Ruusunen M, Vainionpaa J, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R, et al. Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci. 2005;69:53-60. https://doi.org/10.1016/j.meatsci.2004.06.005   DOI
31 Devlieghere F, Vermeiren L, Bontenbal E, Lamers PP, Debevere J. Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability. Int J Food Sci Technol. 2009;44:337-41. https://doi.org/10.1111/j.1365-2621.2008.01724.x   DOI
32 Lorenzo JM, Bermudez R, Dominguez R, Guiotto A, Franco D, Purrinos L. Physicochemical and microbial changes during the manufacturing process of dry-cured lacon salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control. 2015;50:763-9. https://doi.org/10.1016/j.foodcont.2014.10.019   DOI
33 Zheng J, Han Y, Ge G, Zhao M, Sun W. Partial substitution of NaCl with chloride salt mixtures: impact on oxidative characteristics of meat myofibrillar protein and their rheological properties. Food Hydrocoll. 2019;96:36-42. https://doi.org/10.1016/j.foodhyd.2019.05.003   DOI
34 Gelabert J, Gou P, Guerrero L, Arnau J. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci. 2003;65:833-9. https://doi.org/10.1016/S0309-1740(02)00288-7   DOI
35 Ketenoglu O, Candogan K. Effect of low-sodium salt utilization on some characteristics of ground beef patties. J Food. 2011;36:63-9.
36 Horita CN, Morgano MA, Celeghini RMS, Pollonio MAR. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci. 2011;89:426-33. https://doi.org/10.1016/j.meatsci.2011.05.010   DOI
37 Lim YB, Kim HW, Hwang KE, Song DH, Kim YJ, Ham YK, et al. Effects of glasswort (Salicornia herbacea L.) hydrates on quality characteristics of reduced-salt, reduced-fat frankfurters. Korean J Food Sci Anim. 2015;35:783-92. https://doi.org/10.5851/kosfa.2015.35.6.783   DOI
38 Silybaeva BM, Mussabayeva BK, Zharykbasova KS, Kidyrmoldina AS, Kaygusuz O. Biologically active agents of Salicornia europaea L. grown in east Kazakhstan. Res J Pharm Biol Chem Sci. 2016;7:2356-61.
39 Mueller E, Koehler P, Scherf KA. Applicability of salt reduction strategies in pizza crust. Food Chem. 2016;192:1116-23. https://doi.org/10.1016/j.foodchem.2015.07.066   DOI
40 Alino M, Grau R, Toldra F, Blesa E, Pagan MJ, Barat JM. Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci. 2009;83:423-30. https://doi.org/10.1016/j.meatsci.2009.06.022   DOI
41 Food Safety Authority of Ireland. Salt and health : review of the scientific evidence and recommendations for public policy in Ireland. Dublin: FSAI; 2005. p. 32.
42 Alarcon-Rojo AD, Janacua H, Rodriguez JC, Paniwnyk L, Mason TJ. Power ultrasound in meat processing. Meat Sci. 2015;107:86-93. https://doi.org/10.1016/j.meatsci.2015.04.015   DOI
43 Dordevic D, Buchtova H, Macharackova B. Salt microspheres and potassium chloride usage for sodium reduction: case study with sushi. Food Sci Technol Int. 2018;24:3-14. https://doi.org/10.1177/1082013217718965   DOI
44 Sezer B, Velioglu HM, Bilge G, Berkkan A, Ozdinc N, Tamer U, et al. Detection and quantification of a toxic salt substitute (LiCl) by using laser induced breakdown spectroscopy (LIBS). Meat Sci. 2018;135:123-8. https://doi.org/10.1016/j.meatsci.2017.09.010   DOI
45 Pietrasik Z, Duda Z. Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 2000;56:181-8. https://doi.org/10.1016/S0309-1740(00)00038-3   DOI
46 Yang H, Han M, Wang X, Han Y, Wu J, Xu X, et al. Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innov Food Sci Emerg Technol. 2015;29:125-33. https://doi.org/10.1016/j.ifset.2015.02.013   DOI
47 Morris C, Brody AL, Wicker L. Non-thermal food processing/preservation technologies: a review with packaging implications. Packag Technol Sci. 2007;20:275-86. https://doi.org/10.1002/pts.789   DOI
48 McDonnell CK, Lyng JG, Arimi J, Allen P. The accelerated curing of pork using power ultrasound: a pilot-scale production trial. In: 59th International Congress of Meat Science and Technology; 2013; Izmir, Turkey.
49 Barretto TL, Pollonio MAR, Telis-Romero J, da Silva Barretto AC. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat Sci. 2018;145:55-62. https://doi.org/10.1016/j.meatsci.2018.05.023   DOI
50 Pinton MB, dos Santos BA, Lorenzo JM, Cichoski AJ, Boeira CP, Campagnol PCB. Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview. Curr Opin Food Sci. 2021;40:1-5. https://doi.org/10.1016/j.cofs.2020.03.011   DOI
51 O'Flynn CC, Cruz-Romero MC, Troy D, Mullen AM, Kerry JP. The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. Meat Sci. 2014;96:1266-74. https://doi.org/10.1016/j.meatsci.2013.11.010   DOI
52 Taladrid D, Laguna L, Bartolome B, Moreno-Arribas MV. Plant-derived seasonings as sodium salt replacers in food. Trends Food Sci Technol. 2020;99:194-202. https://doi.org/10.1016/j.tifs.2020.03.002   DOI
53 Li Q, Cui Y, Jin R, Lang H, Yu H, Sun F, et al. Enjoyment of spicy flavor enhances central salty-taste perception and reduces salt intake and blood pressure. Hypertension. 2017;70:1291-9. https://doi.org/10.1161/HYPERTENSIONAHA.117.09950   DOI
54 Carraro CI, Machado R, Espindola V, Campagnol PCB, Pollonio MAR. The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage. Food Sci Technol. 2012;32:289-97. https://doi.org/10.1590/S0101-20612012005000051   DOI
55 Annegowda HV, Bhat R, Yeong KJ, Liong MT, Karim AA, Mansor SM. Influence of drying treatments on polyphenolic contents and antioxidant properties of raw and ripe papaya (Carica papaya L.). Int J Food Prop. 2014;17:283-92. https://doi.org/10.1080/10942912.2011.631248   DOI
56 Trieu K, Neal B, Hawkes C, Dunford E, Campbell N, Rodriguez-Fernandez R, et al. Salt reduction initiatives around the world - a systematic review of progress towards the global target. PLOS ONE. 2015;10:e0130247. https://doi.org/10.1371/journal.pone.0130247   DOI
57 Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB, Mallikarjunan K, et al. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Sci. 2018;145:245-55. https://doi.org/10.1016/j.meatsci.2018.06.031   DOI
58 Triki M, Khemakhem I, Trigui I, Ben Salah R, Jaballi S, Ruiz-Capillas C, et al. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. Meat Sci. 2017;133:194-203. https://doi.org/10.1016/j.meatsci.2017.07.005   DOI
59 Grasso S, Brunton NP, Lyng JG, Lalor F, Monahan FJ. Healthy processed meat products - regulatory, reformulation and consumer challenges. Trends Food Sci Technol. 2014;39:4-17. https://doi.org/10.1016/j.tifs.2014.06.006   DOI
60 Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Makinen S, Pihlanto A, et al. Effect of salt reduction on consumer acceptance and sensory quality of food. Foods. 2017;6:103. https://doi.org/10.3390/foods6120103   DOI
61 Santhosha SG, Jamuna P, Prabhavathi SN. Bioactive components of garlic and their physiological role in health maintenance: a review. Food Biosci. 2013;3:59-74. https://doi.org/10.1016/j.fbio.2013.07.001   DOI
62 Doyle ME, Glass KA. Sodium reduction and its effect on food safety, food quality, and human health. Compr Rev Food Sci Food Saf. 2010;9:44-56. https://doi.org/10.1111/j.1541-4337.2009.00096.x   DOI
63 Ramachandraiah K, Han SG, Chin KB. Nanotechnology in meat processing and packaging: potential applications - a review. Asian-Australas J Anim Sci. 2015;28:290-302. https://doi.org/10.5713/ajas.14.0607   DOI
64 Bidlas E, Lambert RJW. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. Int J Food Microbiol. 2008;124:98-102. https://doi.org/10.1016/j.ijfoodmicro.2008.02.031   DOI
65 Aburto NJ, Ziolkovska A, Hooper L, Elliott P, Cappuccio FP, Meerpohl JJ. Effect of lower sodium intake on health: systematic review and meta-analyses. BMJ. 2013;346:f1326. https://doi.org/10.1136/bmj.f1326   DOI
66 Ruusunen M, Puolanne E. Reducing sodium intake from meat products. Meat Sci. 2005;70:531-41. https://doi.org/10.1016/j.meatsci.2004.07.016   DOI
67 Desmond E. Reducing salt: a challenge for the meat industry. Meat Sci. 2006;74:188-96. https://doi.org/10.1016/j.meatsci.2006.04.014   DOI
68 Ruusunen M, Sarkka-Tirkkonen M, Puolanne E. Saltiness of coarsely ground cooked ham with reduced salt content. Agric Food Sci. 2001;10:27-32. https://doi.org/10.23986/afsci.5676   DOI
69 Narukawa M, Sasaki S, Watanabe T. Effect of capsaicin on salt taste sensitivity in humans. Food Sci Technol Res. 2011;17:167-70. https://doi.org/10.3136/fstr.17.167   DOI
70 Vidal VAS, Paglarini CS, Ferreira A, dos Santos JR, Pollonio MAR. Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps. Food Sci Technol (Campinas). 2020;40:665-70. https://doi.org/10.1590/fst.14919   DOI
71 Rodrigues FM, Rosenthal A, Tiburski JH, da Cruz AG. Alternatives to reduce sodium in processed foods and the potential of high pressure technology. Food Sci Technol (Campinas). 2016;36:1-8. https://doi.org/10.1590/1678-457X.6833   DOI
72 McDonnell CK, Allen P, Morin C, Lyng JG. The effect of ultrasonic salting on protein and water-protein interactions in meat. Food Chem. 2014;147:245-51. https://doi.org/10.1016/j.foodchem.2013.09.125   DOI
73 Kim JY, Cho JY, Ma YK, Park KY, Lee SH, Ham KS, et al. Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort (Salicornia herbacea L.) and their antioxidative activity. Food Chem. 2011;125:55-62. https://doi.org/10.1016/j.foodchem.2010.08.035   DOI
74 Gokirmakli C, Bayram M. Future of meat industry. MOJ Food Process Technol. 2017;5:232-8. https://doi.org/10.15406/mojfpt.2017.05.00117   DOI
75 Sych J, Kaelin I, Gerlach F, Wrobel A, Le T, FitzGerald R, et al. Intake of processed meat and association with sociodemographic and lifestyle factors in a representative sample of the Swiss population. Nutrients. 2019;11:2556. https://doi.org/10.3390/nu11112556   DOI
76 Inguglia ES, Zhang Z, Tiwari BK, Kerry JP, Burgess CM. Salt reduction strategies in processed meat products - a review. Trends Food Sci Technol. 2017;59:70-8. https://doi.org/10.1016/j.tifs.2016.10.016   DOI