The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent. Issue 1 (24th January 2017)

• Record Type: Journal Article
• Authors: Gaudette, Nicole J.; Pietrasik, Zeb
• Is Part Of: Journal of sensory studies. Volume 32:Issue 1(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-01-24
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12247
• Languages: English
• ISSNs: 0887-8250

Abstract

Abstract: Sodium reduction remains an important and ongoing initiative for the meat industry, especially for processed meats. Sodium reduction strategies, including the use of commercial salt replacers and flavor enhancers, are currently available to the food industry, however; their application toward processed meats, and subsequent impact on the sensory profile, has yet to be fully understood. In comparison to control and low salt formulations, two salt replacers (OF45, OF60) and one flavor enhancer (savory powder [SP]) were evaluated for their ability to effectively reduce sodium, while maintaining the sensory properties of restructured hams and smoked turkey sausages. Taste, odor, in‐mouth aroma, and textural properties were evaluated by trained sensory panelists using a hybrid method combining Quantitative Descriptive Analysis ® and Texture Profile Analysis ® . Formulations with salt replacers were perceived as less salty and more bitter compared to control, especially for OF45, where an off aroma‐induced enhancement of bitterness is postulated. SP elicited lower levels of flavor in restructured ham but may have a flavor enhancing effect in smoked turkey sausages. Processed meat systems with additional flavors may be more optimal for use of salt replacers due to a potential masking effect of bitterness. Practical applications: Sodium chloride is required for the functionality, shelf stability, and eating quality of processed meats. While sodium chloride plays an important role in processed meat, reduction strategies remain relevant for the industry as they continue to meet the consumer demand for low sodium foods. Current approaches for sodium reduction in processed meats include the use of salt replacers and/or flavor enhancers. This study shows that these ingredients can impact textural sensory attributes in some processed meat products. This work also demonstrates that salt replacers can potentially substitute sodium chloride in processed meats that have complex flavor profiles (e.g., addition of spices, smoke), while meats with simple flavor profiles may require further flavor optimization; however, further flavor optimization through the application of flavor modifying ingredients may be required to suppress undesirable levels of bitterness or other off flavors elicited by these ingredients. Flavor enhancers can provide additional complexity to the sensory profile, but this may be more apparent in complex flavored meat matrices.