The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/62156489:43210/25:43927422
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40301 - Veterinary science
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Svazek periodika
14
Číslo periodika v rámci svazku
18
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
15
Strana od-do
nestránkováno
Kód UT WoS článku
001582208900001
EID výsledku v databázi Scopus
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