본문 바로가기
KERD
논문

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

김형상|Gracia Henreita Suci Aprilia
한국축산학회 (Korean Society of Animal Sciences and Technology)|2022.03|한국축산학회지 (Journal of Animal Science and Technology)|제64권 제2호|pp. 218-234

2

조회

0

다운로드

3

인용

0

참고문헌

키워드

Meat productsLow-salt meat productsNatural salt replacersSalt alternativesSalt reductionSalt modifyingLow-sodium meat products
주제분류축산학

초록

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.

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.

참고문헌 (76)

  1. Gokirmakli C, "Future of meat industry", MOJ Food Process Technol, 5, pp.232~238 (2017)[DOI]
  2. Karna Ramachandraiah, "Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review", Animal Bioscience, 28(2), pp.290~302 (2015), 아세아·태평양축산학회[DOI]
  3. Jiang J, "Natural antioxidants as food and feed additives to promote health benefits and quality of meat products : a review", Meat Sci, 120, pp.107~117 (2016)[DOI]
  4. Aburto NJ, "Effect of lower sodium intake on health : systematic review and meta-analyses", BMJ, 346, pp.f1326~ (2013)[DOI]
  5. Sych J, "Intake of processed meat and association with sociodemographic and lifestyle factors in a representative sample of the Swiss population", Nutrients, 11, pp.2556~ (2019)[DOI]
  6. Inguglia ES, "Salt reduction strategies in processed meat products – a review", Trends Food Sci Technol, 59, pp.70~78 (2017)[DOI]
  7. Ruusunen M, "Reducing sodium intake from meat products", Meat Sci, 70, pp.531~541 (2005)[DOI]
  8. Desmond E, "Reducing salt : a challenge for the meat industry", Meat Sci, 74, pp.188~196 (2006)[DOI]
  9. Raybaudi-Massilia R, "New alternative to reduce sodium chloride in meat products : sensory and microbiological evaluation", LWT, 108, pp.253~260 (2019)[DOI]
  10. Ruusunen M, "Saltiness of coarsely ground cooked ham with reduced salt content", Agric Food Sci, 10, pp.27~32 (2001)[DOI]
  11. Ruusunen M, "Reducing the sodium content in meat products : the effect of the formulation in low-sodium ground meat patties", Meat Sci, 69, pp.53~60 (2005)[DOI]
  12. "Microbial risks associated with salt reduction in certain foods and alternative options for preservation" (2005)[URL]
  13. Doyle ME, "Sodium reduction and its effect on food safety, food quality, and human health", Compr Rev Food Sci Food Saf, 9, pp.44~56 (2010)[DOI]
  14. Verma AK, "Low-sodium meat products : retaining salty taste for sweet health", Crit Rev Food Sci Nutr, 52, pp.72~84 (2012)[DOI]
  15. Sun C, "Food and salt structure design for salt reducing", Innov Food Sci Emerg Technol, 67, pp.102570~ (2021)[DOI]
  16. Rama R, "Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods", J Texture Stud, 44, pp.338~345 (2013)[DOI]
  17. Osann R, "Electronic mirror", United Stateds patent US20080225123A1, ~ (2008)
  18. Đorđević Đ, "Salt microspheres and potassium chloride usage for sodium reduction : case study with sushi", Food Sci Technol Int, 24, pp.3~14 (2018)[DOI]
  19. Mueller E, "Applicability of salt reduction strategies in pizza crust", Food Chem, 192, pp.1116~1123 (2016)[DOI]
  20. Aliño M, "Influence of sodium replacement on physicochemical properties of dry-cured loin", Meat Sci, 83, pp.423~430 (2009)[DOI]
  21. Horita CN, "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, 89, pp.426~433 (2011)[DOI]
  22. Food Safety Authority of Ireland, "Salt and health : review of the scientific evidence and recommendations for public policy in Ireland", pp.32~ (2005), FSAI
  23. Bidlas E, "Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt", sodium replacement, 2008, pp.124, 98~102
  24. Sezer B, "Detection and quantification of a toxic salt substitute(LiCl)by using laser induced breakdown spectroscopy(LIBS)", Meat Sci, 135, pp.123~128 (2018)[DOI]
  25. Aral H, "Toxicity of lithium to humans and the environment—a literature review", Ecotoxicol Environ Saf, 70, pp.349~356 (2008)[DOI]
  26. Barat JM, "Partial replacement of sodium in meat and fish products by using magnesium salts. A review", Plant Soil, 368, pp.179~188 (2013)[DOI]
  27. Paulsen MT, "Effects of NaCl substitution on the sensory properties of sausages : temporal aspects", Meat Sci, 98, pp.164~170 (2014)[DOI]
  28. Gelabert J, "Effect of sodium chloride replacement on some characteristics of fermented sausages", Meat Sci, 65, pp.833~839 (2003)[DOI]
  29. Devlieghere F, "Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability", Int J Food Sci Technol, 44, pp.337~341 (2009)[DOI]
  30. Ketenoğlu O, "Effect of low-sodium salt utilization on some characteristics of ground beef patties", J Food, 36, pp.63~69 (2011)
  31. Review of current salt replacing ingredients, "Chapman S", Campden BRI, ~, pp.Report No.: 510618 (2012)
  32. Katz A, "Effect of a mineral salt diet on 24-h blood pressure monitoring in elderly hypertensive patients", J Hum Hypertens, 13, pp.777~780 (1999)[DOI]
  33. Lorenzo JM, "Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride", Food Control, 50, pp.763~769 (2015)[DOI]
  34. Zheng J, "Partial substitution of NaCl with chloride salt mixtures : impact on oxidative characteristics of meat myofibrillar protein and their rheological properties", Food Hydrocoll, 96, pp.36~42 (2019)[DOI]
  35. dos Santos BA, "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, 96, pp.509~513 (2014)[DOI]
  36. Seong PN, "Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products", Czech J Food Sci, 35, pp.149~159 (2017)[DOI]
  37. 임윤빈, "Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters", 한국축산식품학회지, 35(6), pp.783~792 (2015), 한국축산식품학회
  38. Sïlybaeva BM, "Biologically active agents of Salicornia europaea L. grown in east Kazakhstan", Res J Pharm Biol Chem Sci, 7, pp.2356~2361 (2016)
  39. Kim JY, "Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort(Salicornia herbacea L. )and their antioxidative activity", Food Chem, 125, pp.55~62 (2011)[DOI]
  40. Lima AR, "Influence of cultivation salinity in the nutritional composition, antioxidant capacity and microbial quality of Salicornia ramosissima commercially produced in soilless systems", Food Chem, 333, pp.127525~ (2020)[DOI]
  41. Endo T, "Growth characteristics of kochia(Kochia scoparia L. )and alfalfa(Medicago sativa L. )in saline environments", Grassl Sci, 60, pp.225~232 (2014)[DOI]
  42. 조경, "Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder", 한국축산식품학회지, 38(4), pp.768~779 (2018), 한국축산식품학회
  43. Kremer S, "Salt reduction in foods using naturally brewed soy sauce", J Food Sci, 74, pp.S255~S262 (2009)[DOI]
  44. García-Lomillo J, "Alternative natural seasoning to improve the microbial stability of low-salt beef patties", Food Chem, 227, pp.122~128 (2017)[DOI]
  45. Villela PTM, "Salt preferences of normotensive and hypertensive older individuals", J Clin Hypertens, 16, pp.587~590 (2014)[DOI]
  46. Mitchell M, "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, 11, pp.222~240 (2013)[DOI]
  47. Santhosha SG, "Bioactive components of garlic and their physiological role in health maintenance : a review", Food Biosci, 3, pp.59~74 (2013)[DOI]
  48. Horita CN, "The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life", Food Res Int, 84, pp.1~8 (2016)[DOI]
  49. Mancini S, "Effects of garlic powder and salt on meat quality and microbial loads of rabbit burgers", Foods, 9, pp.1022~ (2020)[DOI]
  50. Bhat S, "Coriander(Coriandrum sativum L. ) : processing, nutritional and functional aspects", Afr J Plant Sci, 8, pp.25~33 (2014)[DOI]
  51. Hossain M, "Effect of 10%concentrations of salt, garlic and coriander on the quality of smoked hilsa fish(Tenualosa ilisha)", Am J Food Technol, 7, pp.501~505 (2012)[DOI]
  52. Šojić B, "Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels", Meat Sci, 157, pp.107879~ (2019)[DOI]
  53. Taladrid D, "Plant-derived seasonings as sodium salt replacers in food", Trends Food Sci Technol, 99, pp.194~202 (2020)[DOI]
  54. Narukawa M, "Effect of capsaicin on salt taste sensitivity in humans", Food Sci Technol Res, 17, pp.167~170 (2011)[DOI]
  55. Li Q, "Enjoyment of spicy flavor enhances central salty-taste perception and reduces salt intake and blood pressure", Hypertension, 70, pp.1291~1299 (2017)[DOI]
  56. Carraro CI, "The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage", Food Sci Technol, 32, pp.289~297 (2012)[DOI]
  57. Rodrigues FM, "Alternatives to reduce sodium in processed foods and the potential of high pressure technology", Food Sci Technol(Campinas), 36, pp.1~8 (2016)[DOI]
  58. O’Flynn CC, "The application of highpressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages", Meat Sci, 96, pp.1266~1274 (2014)[DOI]
  59. Pietrasik Z, "Effect of fat content and soy protein", carrageenan mix on the quality characteristics of comminuted, scalded sausages, 2000, pp.56, 181~188
  60. Yang H, "Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions", Innov Food Sci Emerg Technol, 29, pp.125~133 (2015)[DOI]
  61. Morris C, "Non-thermal food processing", preservation technologies : a review with packaging implications, 2007, pp.20, 275~286
  62. Alarcon-Rojo AD, "Power ultrasound in meat processing", Meat Sci, 107, pp.86~93 (2015)[DOI]
  63. McDonnell CK, "The accelerated curing of pork using power ultrasound: a pilot-scale production trial", 59th International Congress of Meat Science and Technology (2013)
  64. Barretto TL, "Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt(NaCl)reduction", Meat Sci, 145, pp.55~62 (2018)[DOI]
  65. McDonnell CK, "The effect of ultrasonic salting on protein and water–protein interactions in meat", Food Chem, 147, pp.245~251 (2014)[DOI]
  66. Pinton MB, "Green technologies as a strategy to reduce NaCl and phosphate in meat products : an overview", Curr Opin Food Sci, 40, pp.1~5 (2021)[DOI]
  67. Galindo FG, "Metabolomic evaluation of pulsed electric field-induced stress on potato tissue", Planta, 230, pp.469~479 (2009)[DOI]
  68. Annegowda HV, "Influence of drying treatments on polyphenolic contents and antioxidant properties of raw and ripe papaya(Carica papaya L. )", Int J Food Prop, 17, pp.283~292 (2014)[DOI]
  69. Trieu K, "Salt reduction initiatives around the world – a systematic review of progress towards the global target", PLOS ONE, 10, pp.e0130247~ (2015)[DOI]
  70. Nikmaram N, "Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-toeat meat products", Meat Sci, 145, pp.245~255 (2018)[DOI]
  71. Grasso S, "Healthy processed meat products –regulatory, reformulation and consumer challenges", Trends Food Sci Technol, 39, pp.4~17 (2014)[DOI]
  72. Vidal VAS, "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), 40, pp.665~670 (2020)[DOI]
  73. Hoppu U, "Effect of salt reduction on consumer acceptance and sensory quality of food", Foods, 6, pp.103~ (2017)[DOI]
  74. Triki M, "Freesodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population", Meat Sci, 133, pp.194~203 (2017)[DOI]
  75. Jinap S, "Reduction of sodium content in spicy soups using monosodium glutamate", Food Nutr Res, 60, pp.30463~ (2016)[DOI]
  76. Pornpitakdamrong A, "Seablite(Suaeda maritima)product for cooking, samut songkram province, Thailand", Food Nutr Sci, 5, pp.850~856 (2014)[DOI]

관련 논문AI추천

Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review김현욱, 최윤상, Hae In Yong, Samooel Jung, Tae-Kyung Kim한국축산학회 · 한국축산학회지2021 · 제63권 제4호Recent strategies for improving the quality of meat products이선민, 정사무엘, 정슬기찬, Hayeon Jeon, Kyung Jo, Yun-Sang Choi한국축산학회 · 한국축산학회지2023 · 제65권 제5호Influences of partial replacement of sodium chloride with potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage강석남, 김갑돈, 김일석, 신대근, 정진연, 진상근농업생명과학연구원 · 농업생명과학연구2013 · 제47권 제2호Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham김현욱, 최윤상, Tae-Jun Jeong, Tae-Kyung Kim아세아·태평양축산학회 · Animal Bioscience2020 · 제33권 제4호Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage진구복, Kim Geon Ho아세아·태평양축산학회 · Animal Bioscience2023 · 제36권 제11호Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate최지선, Koo Bok Chin한국축산학회 · 한국축산학회지2020 · 제62권 제4호

이 간행물의 다른 논문 (14건)

Novel zinc sources as antimicrobial growth promoters for monogastric animals: a reviewXin Jian Lei, Zhang Zhuang Liu, 박재홍, In Ho Kimpp. 187-196Perspectives and advances in probiotics and the gut microbiome in companion animals김영훈, Yoo Yong Kim, Hye Jin Choi, 강민근, Chul-Sung Huh, Jungwoo Yang, 여소영, Tae Wook Goh, 이준표pp. 197-217Osteopontin enhances sperm capacitation and in vitro fertilization efficiency in boarsKai Wang, Yun Chen, Shouquan Zhangpp. 235-246Metabolic profiling of serum and urine in lactating dairy cows affected by subclinical ketosis using proton nuclear magnetic resonance spectroscopySeong Uk Jo, Youyoung Choi, Jun Sik Eom, 김현상, 이성실, 김언태, 이신자, 이상석pp. 247-261Harvesting schedule effects on forage yield and nutritive values in low-lignin alfalfaXuan Xu, Doohong Minpp. 262-273
원문 보기