| Mineral salt |
| KCl |
Evaluated effects on the characteristics
of meat products |
Increased cooking loss affected the
sensory. But it has similar characteristics as salt. |
[72] |
| MgCl2
|
Examined effects of the flavor |
Produced off-flavors (bitter, metallic,
soapy) |
[73] |
| CaCl2
|
Reducing water activity for stability
during storage time |
Significantly increased water
activity |
[72] |
| K-Lactate |
Examined effect of substitution on sensory
parameters |
Decreased cohesiveness and saltiness at
40% substitution |
[28] |
| Salt mixture |
| Pansalt®
|
To know the effectiveness of
PanSalt® as a commercialized salt replacer on
quality characteristic |
Negative effects on technological and
sensory properties |
[30] |
| KCl:CaCl2
|
Evaluated effects on the characteristics
of meat products |
Increased cooking loss and protein
denaturation |
[72] |
| KCl:MgCl2:CaCl2
|
Reduce sodium in meat products with
mixture of chloride salt |
Lower sodium contents but increased
potassium and calcium amounts |
[74] |
| KCl:Glycine |
Examined substitution of salt levels on
sensory quality |
KCl mask sweet taste from glycine but can
not substitute salty taste from NaCl |
[28] |
| Flavour enhancers |
| Savoury powder (SP) |
Determined the impact of low-salt
formulations on the functionality |
Did not provide sufficient ionic strength
to adequately extract myofibrillar proteins. |
[59] |
| Monosodium glutamate (MSG) |
Investigated effect MSG on saltiness and
sodium reduction |
Sodium concentrations can be reduced until
0.3% without negative effects on acceptance by the addition of
MSG. |
[75] |
| Lysine, disodium guanylate, and
disodium inosinate |
Assessed effects of adding lysine,
disodium guanylate, and disodium inosinate on the physicochemical
low sodium products |
There is no different in any attribute of
the sensory analysis compare the content of NaCl |
[35] |
| Natural replacers |
| Winter mushroom powder (WMP) |
Evaluated the quality characteristics of
low-salt products manufactured with the addition of WMP |
Texture was softened and it can inhibit
the lipid oxidation |
[42] |
| AlgySalt®
|
Reduced the used of NaCl and its effects
and characteristics |
Gave harder texture |
[74] |
| Salicornia
herbacea L. |
Determined the effects on the textural
properties |
Similar textural properties to those of
product contained NaCl |
[37] |
| Suaeda
maritima
|
Developed appropriate commercial seablite
products as salt marsh plants |
Give salty taste and can reduce the use of
salt |
[76] |
