A study upon salt reduction in emulsified meat products

Abstract

Taking into account the new tendencies of a healthy nutrition, the issue of meat products and their effect on the overall health condition remains on the top list of the solutions to be found. Some of the most approached ideas consist in reducing the animal fat content from meat products and replacing them with vegetable oils. Moreover, many studies propose the substitution of NaCl with other chloride salts. In a wide study we aimed at combining the two proposed solutions and at observing their effect on quality characteristics of the product. In this short communication, the second part of the study is presented, where the effects of partial NaCl replacement with KCl on proximate composition, textural characteristic, microbiological analyses and sensory characteristics were studied. The new reformulated salami type product was well accepted by the panelists, with no bitter taste sensed. KCl determined a significant increase in firmness values while decreasing the oxidative process of lipids.

Keywords

• potassium chloride
• lipid peroxidation
• sensory analyses
• firmness