Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability

Objective To identify the main sources of sodium in the Ecuadorian diet and determine knowledge, attitudes and practices related to the use of salt/sodium.Materials and Methods A cross-sectional study was conducted by taking a convenience sample of 177 adults. Socio-demographic, anthropometric and clinical data were collected. Frequency of consumption of food items high in sodium and knowledge, attitudes and practices regarding salt intake were evaluated.Results Meat products, sugary drinks, sausages, canned fish and seasonings are the food items with the highest consumption and sodium content. Nearly 97% of participants had a misperception about their sodium intake. While 99% know that a diet high in salt causes health problems, only 38.4% take a systematic action to regulate their salt intake.Conclusions There were a common misperception about sodium consumption. Only a small number of people take an action to reduce their consumption, although these actions was ineffective.

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Reformulation of Romanian Meat Products and Cheeses: is this a Necessity for a Lower Salt Intake?

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:6607 ◽

2011 ◽

Vol 68 (2) ◽

Author(s):

Corina Aurelia ZUGRAVU ◽

Monica PARVU ◽

Monica TARCEA ◽

Daniela PATRASCU ◽

Anca STOIAN-PANTEA

Keyword(s):

Salt Intake ◽

Scientific Evidence ◽

Salt Content ◽

Daily Intake ◽

Meat Products ◽

Food Chains ◽

Average Value ◽

Salt Consumption ◽

Increased Risk ◽

Food Diaries

Reducing salt is a major task for companies all over the world. Scientific evidence has linked excessive salt consumption to increased risk of high blood pressure. The question we tried to answer to is if meat products and cheeses need to be reformulated, in order to bring down their salt content, taking in account the daily intake of cold cuts and diary products in our country. The intake was assessed by 7-days food diaries, completed by a representative sample of Romanians. The values used for the salt content were computed from data gathered in Romania since 2007. The average value of salt for Romanian cheeses is 2.4 g /100 g and for meat products, 2, 2 g /100 g. The food diaries showed that meat products and cheeses cover low percents of the daily salt intake (4%; 4%), with little variations between regions of the country. The present study concludes that cheeses and cold cuts, although consumed in all Romanian regions, have not a great contribution to the total salt intake in our country, so reformulation is not an emergency. However, the producers have to target in future a better management of the use of salt in the food chains, in the frame of advised descendent trends of the salt quantity introduced in human food. It has to be kept in mind that as long as the technological process allows it, every milligram of salt taken away from the product `s recipe is a helper of the consumer `s health.

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Effect of Salt Content Reduction on Food Processing Technology

Foods ◽

10.3390/foods10092237 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2237

Author(s):

Jana Rysová ◽

Zuzana Šmídová

Keyword(s):

Shelf Life ◽

Salt Intake ◽

Kidney Diseases ◽

Salt Content ◽

Meat Products ◽

Starter Cultures ◽

Co2 Production ◽

Colour Intensity ◽

Salt Reduction ◽

Water Binding

Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS

Archives of Veterinary Medicine ◽

10.46784/e-avm.v6i1.146 ◽

2013 ◽

Vol 6 (1) ◽

pp. 71-79

Author(s):

Nadežda Prica ◽

Milica Živkov Baloš ◽

Željko Mihaljev ◽

Sandra Jakšić ◽

Igor Stojanov

Keyword(s):

Sodium Chloride ◽

Salt Intake ◽

Sodium Intake ◽

Meat Products ◽

Chloride Content ◽

World Health ◽

Ground Meat ◽

Table Salt ◽

Canned Meat ◽

Dry Sausages

Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did not define the sodium chloride content of in meat products as a quality parameter, the aim of our study was to determine levels of sodium chloride in diverse meat products available at the market in Novi Sad. A total of 260 samples of meat products were examined, including: shaped ground (minced) meat, vegetarian spreads, smoked products, fermented dry sausages, fi nely minced boiled sausages, canned meat chop and cooked sausages. The content of sodium chloride was determined by using volumetric method. The lowest average sodium chloride content was established in samples of shaped ground meat, being 2.53%. Average level of sodium chloride in vegetarian spreads was 3.55%, in cooked sausages 2.95% and in canned meat chop and smoked products 3.44%. Sodium chloride content in boiled sausages was 3.06%, whereas highest value was established in fermented dry sausages, being 3.71%. According to the guidelines of the World Health Organization, daily salt intake for healthy adults should not exceed 5-6 g. Since the obtained results indicated that sodium chloride contents in some samples were close to the upper recommended limits, continuous and systematic monitoring is of paramount importance in a view of obtaining accurate and reliable information on the content of sodium chloride in relevant meat products.

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Use of unconventional plant raw material in poultry meat recipe

Élelmiszervizsgálati Közlemények ◽

10.52091/evik-2021/3-4-eng ◽

2021 ◽

Vol 67 (3) ◽

pp. 3591-3597

Author(s):

Aleksandr Lukin ◽

Natalia Naumova ◽

Julia Bets

Keyword(s):

Organic Acids ◽

Nutritional Value ◽

Meat Products ◽

Mineral Elements ◽

Raw Material ◽

Poultry Meat ◽

Brazil Nut ◽

Poultry Products ◽

Combined Use ◽

Freeze Dried

The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%.

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The contribution of processed pork meat products to total salt intake in the diet

Food Chemistry ◽

10.1016/j.foodchem.2016.11.078 ◽

2018 ◽

Vol 238 ◽

pp. 139-145 ◽

Cited By ~ 4

Author(s):

Beulah Pretorius ◽

Hettie C. Schönfeldt

Keyword(s):

Salt Intake ◽

Meat Products ◽

Pork Meat

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Sources of Dietary Sodium in Food and Beverages Consumed by Spanish Schoolchildren between 7 and 11 Years Old by the Degree of Processing and the Nutritional Profile

Nutrients ◽

10.3390/nu10121880 ◽

2018 ◽

Vol 10 (12) ◽

pp. 1880 ◽

Cited By ~ 5

Author(s):

Esther Cuadrado-Soto ◽

África Peral-Suarez ◽

Aránzazu Aparicio ◽

Jose Perea ◽

Rosa Ortega ◽

...

Keyword(s):

Salt Intake ◽

Sodium Intake ◽

Meat Products ◽

Sodium Content ◽

Dietary Sodium ◽

Negative Effects ◽

Nutritional Profile ◽

Food And Beverages ◽

Dietary Record ◽

Level Of Processing

Excessive salt intake has negative effects on health and persists as a dietary problem in Spanish children. However, the analysis of dietary sodium sources has not been extensively studied. A group of 321 children between 7 and 11 years old from five Spanish regional communities was studied. A three-day dietary record was used to determine the contribution of food and beverages to dietary sodium intake. The food consumed was classified based on the level of processing (NOVA classification) and the nutritional profile. Boys consumed more dietary sodium and sodium from ultra-processed food (UPF) than girls (p < 0.05). The main sources of dietary sodium from discretionary food were meat and meat products (25.1%), some ready-to-eat and pre-cooked dishes (7.4%) and sugars and sweets (6.3%). More than 4/5 of the total dietary sodium consumed came from processed foods (PF) and UPF. Ready-to-eat and pre-cooked dishes (14.4%), meat and meat products (10.6%), and cereals (10.2%) were the most relevant UPF. These results demonstrate that a key point for Spanish children is a reduction in the sodium content in PF and UPF, whether these foods are for basic or discretionary consumption. Furthermore, a decrease in the frequency and the quantity of discretionary food consumption should be encouraged.

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Rubia cordifolia based Novel Edible Film for Improved Lipid Oxidative and Microbial Stability of Meat Products

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15654 ◽

2021 ◽

Author(s):

Radhika Sharma ◽

Zuhaib F. Bhat ◽

Arvind Kumar ◽

Sunil Kumar ◽

Muhammad A. Bhatti ◽

...

Keyword(s):

Meat Products ◽

Edible Film ◽

Rubia Cordifolia ◽

Microbial Stability

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Application of Bacteriocins in Meat and Meat Products: An Update

Current Nutrition & Food Science ◽

10.2174/1573401314666181001115605 ◽

2020 ◽

Vol 16 (2) ◽

pp. 120-133 ◽

Cited By ~ 1

Author(s):

Zahra Pilevar ◽

Hedayat Hosseini ◽

Samira Beikzadeh ◽

Elham Khanniri ◽

Adel Mirza Alizadeh

Keyword(s):

Shelf Life ◽

Mechanism Of Action ◽

Microbial Contamination ◽

Meat Products ◽

Antimicrobial Properties ◽

Meat Industry ◽

Enteric Diseases ◽

Microbial Stability ◽

Spoilage Microorganisms

: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. : Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

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