نوع مقاله : مروری
نویسندگان
1 انشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
2 علوم و مهندسی صنایع غذایی، دانشکده کشاورزی،دانشگاه ارومیه، ارومیه ،ایران
3 دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Excessive salt consumption, particularly in the form of sodium chloride (NaCl), is recognized as a major contributing factor to serious health problems such as hypertension, cardiovascular diseases, stroke, and kidney disorders. In response, global health organizations have issued recommendations aimed at reducing salt intake across populations. One of the primary dietary sources of sodium is processed meat products, including sausages, cold cuts, and hamburgers. Therefore, reducing sodium content in these products has become a significant public health priority.
However, eliminating or reducing salt in meat products poses considerable technical challenges due to its essential functional roles. Salt not only imparts desirable flavor but also contributes to moisture retention, enhances the extraction of myofibrillar proteins, controls microbial growth, and plays a critical role in texture and structural development. As a result, sodium reduction without the incorporation of effective substitutes and advanced processing technologies may lead to a decline in product quality and consumer acceptance.
In recent years, extensive research has focused on reducing sodium chloride in meat products by partially replacing it with mineral salts such as potassium chloride (KCl), calcium chloride (CaCl₂), and magnesium chloride (MgCl₂). These alternatives can replicate some of salt's technological functions but are often associated with undesirable sensory attributes such as bitterness and metallic taste. To mitigate these off-flavors, the use of flavor enhancers like monosodium glutamate (MSG), yeast extracts, and nucleotide-based compounds (e.g., GMP and IMP) has been proposed. These additives can enhance the overall taste profile and improve consumer palatability.
Moreover, modern food processing technologies play a crucial role in facilitating sodium reduction. Techniques such as high-pressure processing (HPP), ultrasound treatment, cold plasma, and nano-based delivery systems have been successfully applied in recent studies. These methods improve protein solubilization, promote more uniform salt or salt substitute distribution within the meat matrix, and enhance microbial safety, thereby allowing for salt reduction without compromising product quality.
Additionally, controlled fermentation using lactic acid bacteria (LAB) represents a promising and natural strategy for reducing the need for added salt in meat products. LAB can lower the pH of the product environment, inhibit the growth of pathogenic microorganisms, and produce antimicrobial compounds such as bacteriocins. Fermentation also contributes positively to flavor and aroma development, further supporting sensory acceptance.
Ultimately, the primary objective of this review is to provide a comprehensive overview of the functional and sensory roles of salt in processed meat products—particularly sausages—and to critically analyze innovative strategies for its reduction without compromising final product quality. Given the increasing prevalence of sodium-related health issues, it is imperative for the food industry to develop and implement practical and scientifically grounded solutions that are both technologically effective and acceptable from the consumer’s perspective. Achieving this goal requires interdisciplinary collaboration among experts in nutrition, food technology, microbiology, and sensory science.
The innovation of this article lies in exploring novel strategies for reducing sodium and using salt alternatives in meat products, particularly by examining modern technologies such as Nanocapsulation, ultrasound waves, and cold plasma. This article specifically addresses mineral and organic salt substitutes, flavor enhancers, and modern processing technologies, analyzing the challenges of each.
کلیدواژهها [English]
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