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Strategies for salt reduction in meat products (LOSS)

Project


Project code: MRI-FL-08-621-1070 LOSS, 2819108216
Contract period: 17.10.2016 - 30.11.2019
Budget: 364,606 Euro
Purpose of research: Applied research

In the project LOSS, several approaches to salt reduction in meat products were examined. First, commercial salt substitutes were checked for their quality. The salt-reducing potential of umami and kokumi stimulating substances was examined in a vegetable broth model. The possible use of high pressure to increase salinity was examined at the molecular level. Emulsion type and raw sausages made with substitutes differ in some chemical, microbiological and sensory parameters from traditional products. However, this does not affect the overall impression negatively. The use of glutamates did not increase the sensory salinity. However, these influenced the overall impression so positively that an overall impression as high as that of products without glutamate with less salt can be achieved. The nucleotide IMP has the best effect as a potential flavor enhancer. Increased IMP production after pressure treatment with 300 MPa is also responsible for the increased saltiness of raw, salted meat products treated in this way.

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