8NIAZ4N8

2963

15 janvier 2021 10:05

15 janvier 2021 10:05

Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.

None

• AB - Utile à l'AB
• FREDO qualité des produits
• FREDO transformation et valorisation
• GEO Brésil
• GEO Pérou
• viande

• encapsulation
• micronized salt
• microparticulated salt
• nanosalts
• salt morphologies
• salt reduction

Meat Science

174

108417

April 1, 2021

1 avril 2021

10.1016/j.meatsci.2020.108417 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

0309-1740 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.