The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882417" target="_blank" >RIV/62157124:16270/25:43882417 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/25:43927422
Result on the web
<a href="https://www.mdpi.com/2304-8158/14/18/3150" target="_blank" >https://www.mdpi.com/2304-8158/14/18/3150</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods14183150" target="_blank" >10.3390/foods14183150</a>
Alternative languages
Result language
angličtina
Original language name
The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Original language description
Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization's recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significance of excessive salt intake is well-established, and the role of sodium chloride in meat products is not only crucial for sensory quality but also for hygienic safety. The aim of this study was to evaluate the impact of varying salt concentrations (1.4%, 1.6%, 1.8%, and 2.0%) on selected quality parameters of two common processed meat products: grilling sausages (& Scaron;pek & aacute;& ccaron;ky) and frankfurters (Wiener W & uuml;rstel). Sensory analysis was conducted with a relatively high number of trained evaluators (n = 73 for Wiener W & uuml;rstel; n = 63 for & Scaron;pek & aacute;& ccaron;ky). The results indicated that moderate salt reduction had no statistically significant effect (p > 0.05) on either the sensory attributes or the hygienic quality of the products. The method of salt content determination was shown to be critical for accurate assessment. These findings suggest that both types of reformulated products with reduced sodium content can be effectively used in production without compromising quality. Therefore, such formulations may serve as viable strategies for the food industry to contribute to public health objectives by reducing dietary sodium intake.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40301 - Veterinary science
Result continuities
Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
14
Issue of the periodical within the volume
18
Country of publishing house
CH - SWITZERLAND
Number of pages
15
Pages from-to
nestránkováno
UT code for WoS article
001582208900001
EID of the result in the Scopus database
—