Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.

NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.

Sensory acceptability of soup prepared with different salts sodium chloride substitutes / Aceitabilidade sensorial de sopas elaboradas com diferentes sais substitutos de cloreto de sódio

This study prepared formulations, and the sensory acceptability of soups containing sodium chloride (NaCl) salt substitutes was evaluated. In Step 1, seven samples containing NaCl (0 to 0.60 %) were formulated for determining the optimal concentration of salt. In Step 2, based on the result from Step 1, additional seven samples were prepared, containing salts chlorides, combined or separately: sodium chloride (NaCl), potassium (KCl), calcium (CaCl2 ) and magnesium chloride (MgCl2 ) in percentages from 0.25 to 0.50 %. In Step 3, the same salt concentrations added samples for Step 2 were used, but including 0.30 % of flavor enhancer monosodium glutamate (MG). In Step 1, the formulations containing 0.40 and 0.50 % NaCl showed the highest hedonic scores and, to a lesser acceptance was that salt-free (0 %) sample. In Step 2, the following chlorides addition 0.50 % (NaCl); 0.25 % (NaCl) + 0.25 % (KCl) and 0.25 % (NaCl) + 0.25 % (CaCl2 ) showed the highest acceptance. In Step 3, an overall increase in acceptance scores were observed; reduction in acceptance occurred from then on the addition of 0.50 % (KCl) + 0.30 % (MG). Thus, NaCl contents could be restricted in soups, particularly through the combined use of sodium and potassium or calcium chlorides, and it is feasible to use MG to improve the sensory acceptance.(AU)

Neste estudo foram elaboradas formulações para analisar a aceitabilidade sensorial de sopas contendo sais substitutos de cloreto de sódio (NaCl). Na Etapa 1, foram formuladas sete amostras adicionadas de NaCl (0 a 0,60 %), para determinar a melhor porcentagem de sal. Na Etapa 2, com base no resultado da Etapa 1, foram elaboradas mais sete amostras, adicionadas de sais de cloretos, em conjunto ou individualmente: sódio (NaCl), potássio (KCl), cálcio (CaCl2 ) e magnésio (MgCl2 ), nas concentrações de 0,25 a 0,50 %. Na Etapa 3, foram utilizadas as mesmas porcentagens de sais da Etapa 2, e acrescentando-se 0,30 % do “realçador de sabor” glutamato monossódico (GM). Na Etapa 1, as formulações com 0,40 e 0,50 % de NaCl obtiveram as maiores notas hedônicas, e a menor aceitação foi para aquela isenta de sal (0 %). Na Etapa 2, a adição dos cloretos 0,50 % (NaCl): 0,25 % (NaCl) + 0,25 % (KCl) e 0,25 % (NaCl) + 0,25 % (CaCl2 ) apresentaram maior aceitação. Na Etapa 3 houve aumento geral das notas, e a redução da aceitação foi observada a partir da adição de 0,50 % (KCl) + 0,30 % (GM). Foi possível restringir o teor de NaCl em sopas, principalmente pela utilização conjunta dos NaCl, KCl ou CaCl2 , sendo ainda plausível a utilização de GM para melhorar a aceitação sensorial.(AU)