Publication details
Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products
| Authors | |
|---|---|
| Year of publication | 2017 |
| Type | Article in Periodical |
| Magazine / Source | Meat Science |
| MU Faculty or unit | |
| Citation | |
| Doi | http://dx.doi.org/10.1016/j.meatsci.2017.05.010 |
| Field | Endocrinology, diabetology, metabolism, nutrition |
| Keywords | Chlorides content; Instrumental characteristics; Salt level; Sensory evaluation; Sodium content |
| Description | The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0 mg Na/100 g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products. |