technological and organoleptic properties

The effect of reducing the sodium content on the quality of meat products

Authors: Markéta Adamcová, Tereza Škorpilová and Petr Pipek
Keywords: meat products, shelf life, sodium content reduction, technological and organoleptic properties

Sodium chloride is a traditional food additive that contributes to microbial stability, has a positive effect on the structure of meat products and is responsible for their salty taste. A number of negative effects on human health are, however, linked to excessive intake of sodium, for which reason various possibilities for reducing its intake are … [Read more…]

Ways of reducing the sodium content in meat products

Authors: Adam Skřivánek, Markéta Adamcová, Petr Pipek and Tereza Škorpilová
Keywords: meat products, reducing the sodium content, technological and organoleptic properties

Excessive intake of sodium has been criticised due to its negative influence on human health, and for that reason ways are being sought to reduce its content or replace it in foods. The objective of this study was to investigate the partial replacement of sodium chloride in meat products with potassium chloride and potassium lactate. … [Read more…]