New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation

In this research, the effect of partial replacement of NaCl by Soda-Lo® salt microspheres (25% (W/W), 30% (W/W), and 50% (W/W)) on the sensory and microbiological properties of meat products such as cooked ham, turkey breast and Deli type sausages were evaluated. Content of sodium from these meat pr...

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Bibliographic Details
Published in:	Food science & technology Vol. 108; pp. 253 - 260
Main Authors:	Raybaudi-Massilia, R., Mosqueda-Melgar, J., Rosales-Oballos, Y., Citti de Petricone, R., Frágenas, N.N., Zambrano-Durán, A., Sayago, K., Lara, M., Urbina, G.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-07-2019
Subjects:	Cooked ham Cooked sausages Cooked Turkey breast Soda-lo Sodium chloride Cooked Turkey breast Soda-lo Sodium chloride Cooked sausages Cooked ham
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Summary:	In this research, the effect of partial replacement of NaCl by Soda-Lo® salt microspheres (25% (W/W), 30% (W/W), and 50% (W/W)) on the sensory and microbiological properties of meat products such as cooked ham, turkey breast and Deli type sausages were evaluated. Content of sodium from these meat products was determined through atomic-flame emission spectroscopy. New formulations of these meat products were evaluated by a sensory trained panel, as well as studied microbiologically (shelf-life and pathogens). Significant reductions of sodium in these meat products were obtained when 50% (W/W) of NaCl was substituted by Soda-Lo®. Sodium reductions of 30.07% (W/W), 21.93% (W/W) and 10% (W/W) in cooked Deli type sausages, ham and turkey breast, respectively, in comparison with controls. Statistically differences significant (p < 0.05) among controls and replaced samples were not detected by trained sensory panelists. Statistically significant differences (p < 0.05) on the behavior of the native microflora and Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes in control and replaced samples for the different meat products were not found. Therefore, it is concluded that partial substitution of NaCl by Soda-Lo® in meat products could be a good alternative to reduce sodium concentrations and offer benefices to the health of consumers. •Incorporation of Soda-Lo® did not affect the sensory attributes of meat products.•Incorporation of Soda-Lo® did not affect the pathogens behavior on meat products.•Incorporation of Soda-Lo® did not affect the microflora behavior on meat products.•Incorporation of Soda-Lo® did not affect the shelf-life of meat products.•Low sodium content was achieved by use Soda-Lo® salt microspheres on meat.
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2019.03.057