Ways of reducing the sodium content in meat products

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Ways of reducing the sodium content in meat products

Popis výsledku v původním jazyce

Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. Sensory evaluation was first performed on various combinations of sodium and potassium salt solutions in water (chlorides, lactates) and specimen meat products prepared on the laboratory scale. Suitable recipes which were used for the production of meat products under operational conditions were then selected on the basis of the results of the sensory analysis. The effect of the composition of the salting mix on texture, colour and organoleptic properties was then tested. It was shown that sodium chloride may be partially replaced in meat products by potassium salts without negatively affecting quality.

Název v anglickém jazyce

Ways of reducing the sodium content in meat products

Popis výsledku anglicky

Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. Sensory evaluation was first performed on various combinations of sodium and potassium salt solutions in water (chlorides, lactates) and specimen meat products prepared on the laboratory scale. Suitable recipes which were used for the production of meat products under operational conditions were then selected on the basis of the results of the sensory analysis. The effect of the composition of the salting mix on texture, colour and organoleptic properties was then tested. It was shown that sodium chloride may be partially replaced in meat products by potassium salts without negatively affecting quality.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

20401 - Chemical engineering (plants, products)

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

6

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

85-91

Kód UT WoS článku

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EID výsledku v databázi Scopus

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