Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. (November 2017)

• Record Type: Journal Article
• Authors: Cluff, M.; Kobane, I.A.; Bothma, C.; Hugo, C.J.; Hugo, A.
• Is Part Of: Meat science. Volume 133(2017)
• Page Start: 143
• Page End: 150
• Publication Date: 2017-11
• Subjects: Sodium reduction -- Polony -- Shelf-life -- Lipid stability -- Textural stability -- Sensory quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.06.014
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The purpose of this study was to evaluate the use of intermediate added salt levels (1.33% w/w and 1.84% w/w) as a strategy for reducing the total sodium content of polony, an emulsified, heat-treated meat product, which is reliant on the various functions of salt normally included at a 2.5% (w/w) level. Chemical, microbial, and textural stability over 180 days as well as sensory quality were evaluated. At 1.84% (w/w) added salt content, the product was indistinguishable from the positive control except for a slightly wetter cutting surface. A level of 1.33% (w/w) added salt showed similar results, except for a slight variation in initial moisture content and a much wetter cutting surface. The hardest texture was achieved at 1.33% (w/w) added salt up to 90 days of shelf-life. Consumers had a slight preference for a lower salt content. From this research it can be recommended that salt reduction as sole approach in sodium reduction should be evaluated for meat products in limiting the possibly costly and negatively perceived use of sodium replacers. Highlights: Microbial shelf-life was unaffected by substantial reductions in NaCl content. Lipid oxidative stability did not improve when NaCl content was reduced. Sodium tripolyphosphate functionality was not impaired by reduced NaCl content. Consumers reported no differences between reduced NaCl content and the control. Intermediate NaCl levels serves as Na reduction strategy without salt replacers.