Table 3. Improved sensory properties of the reduced-salt meat products derived using various strategies.
| Main strategy | Specific method1) | Meat product | Evaluated sensory items | Sodium reduction | References |
|---|---|---|---|---|---|
| NaCl replacement | Replaced 0.2–0.8 g/100 g with CaCl2, MgCl2, KCl, potassium lactate, potassium phosphate, and glycine (Potassium lactate and glycine with replacement of 0.4 g of NaCl/100 g of meat) | Corned beef | Hedonic test ٠ Appearance, color, flavor, texture, acceptability ٠ Intensity items ٠ Saltiness2), juiciness, toughness, corned beef flavor, cured flavor, off-flavor |
40.16% | [61] |
| Replaced 0%, 25%, 30%, and 50% of refined salt with Soda-Lo® (50%) | Cooked ham | Significant difference | 21.93% | [62] | |
| Deli type sausage | Significant difference | 30.07% | [62] | ||
| Cooked turkey breast | Significant difference | 10% | [62] | ||
| Replaced 0%–100% of salt with ArtisaltTM using high pressure and organic acids (InbacTM) (48% ArtisaltTM, 580 MPa, 0.3% InbacTM) | Frankfurters | Hedonic test ٠ Appearance, texture, flavor, juiciness, tenderness, saltiness, off-flavor, overall acceptability |
48% | [63] | |
| Replaced 75% of salt with KCl with lysine, taurine, arginine, sodium inosinate + sodium guanylate, Bionis YE MXE NS, Bionis SFE 201, Purac NA4 (25% NaCl + 75% KCl + 3% lysine, 50% NaCl + 50% KCl + 5% Bionis YE MXE NS) | Salted meat | Hedonic test ٠ Color, aroma, flavor, texture, overall acceptance |
17.49% and 22.23% | [64] | |
| Replaced 50% of NaCl with 1% edible seaweed (Himanthalia elongate) | Frankfurters | Hedonic test ٠ Overall acceptability, appearance2), aroma2), flavor, texture, color2) |
35.76% | [71] | |
| NaCl reduction | Added 0.2–1.0 g/100 g (0.4 g/100 g) | Corned beef | Hedonic test ٠ Appearance, color, flavor, texture, acceptability Intensity items ٠ Saltiness2), juiciness, toughness, corned beef flavor, cured flavor, off-flavor |
40.16% | [61] |
| Added 32 and 55 g of salt/kg of meat (32 g/kg) | Dry-cured ham | Quantitative descriptive
analysis ٠ Appearance (color homogeneity, redness2), brightness, marbling2)), odor (matured), flavor/taste (saltiness2), bitterness, matured), texture (hardness2), fibrousness2), pastiness) Hedonic test ٠ Overall quality2) Consumer test2) |
30.36% | [65] | |
| Added 3% and 6% of salt | Blood dry-cured sausage | Intensity test ٠ Color intensity, off-color, marbled, aroma intensity, off-aromas, hardness, fibrousness, succulence, flavor intensity, off-flavor2), salt perception2), overall acceptability2) |
-3) | [66] | |
| Reduced 0%, 25%, and 50% of salt with ultrasound (50% with ultrasound) | Restructured cooked ham | Sensory
acceptance ٠ Color2), taste, texture, global acceptance, purchase intention |
28.22% | [67] | |
| Added 1.2% and 2% NaCl using pulsed electric field (1.2% with pulsed electric filed) | Beef jerky | Hedonic test ٠ Color, flavor, saltiness, tenderness2), overall acceptability |
34.29% | [68] | |
| Added 0.75% and 1.5% NaCl using γ-ray, X-ray, E-beam (0.75% with X-ray) | Emulsion sausage | Hedonic test ٠ Color, flavor2), off-flavor, tenderness, juiciness2), saltiness2), overall acceptability2) |
- | [69] | |
| Added 0%, 1%, and 2% of NaCl using high pressure (1% with 200 MPa) | Chicken batter | Hedonic test ٠ Appearance, flavor, texture, overall acceptability |
- | [70] |
1)
The highest salt concentration that indicates the control, and the suggested condition for reducing or replacing sodium chloride are presented in parentheses according to the references.
2)
The sensory item of the suggested treatment was significantly different from that of the control (p < 0.05).
3)
The sodium reduction amount was not expressed if this amount was not measured in the study.