Researchers at NIZO food research, an independent contract research company, have developed a strategy for salt reduction in processed meat products that focuses on the maximization of perception of the available salt in the food product.
A salt reduction of 15% or more can be achieved for meat products by influencing the juiciness, according to a new study by the researchers.
The researchers have noted that by changing the structure, but not the firmness, of sausages, the amount of serum that is released could be modulated, and this can make the meat product saltier.
For the study, a trained QDA (Quantitative Descriptive Analysis) panel rated the saltiness, firmness and juiciness of sausages with a low and high serum release at three salt levels.
Through sensorial scores for saltiness, it was identified that sausages with a high serum release were perceived to be significantly saltier than those with little serum release. Sausages with a high serum release were perceived to be juicier than those with a low serum release.
In addition, the observed increase in salt perception, as a result of increased juiciness, was highest at the lowest salt level.
The perceived juiciness is the result of the amount of serum that is released out of the meat matrix while chewing and the ability of the tissue to bind water, which is influenced by the salt content.
The researchers expect this strategy to help the industry develop healthier foods.
Senior scientist and project manager Fred van de Velde said that the company has already developed clean label solutions for the reduction of salt in bread, cheese and meat while retaining a good taste.
"These include natural salt enhancers, enhancement through inhomogeneous distribution, and recently the enhancement by serum release. With this technology a salt reduction of at least 15% and possibly 40% can be achieved," de Velde added.
NIZO assists food and ingredient companies to be more profitable and make better foods. NIZO is based in Food Valley, the Netherlands, with offices in the USA, France, and Japan.
