Fang Ma, Yang Li, Yuanlv Zhang, Qian Zhang, Xiaoxue Li, Qingqing Cao, Haiyang Ma, Delang Xie, Bingbing Zhang, Jia Yu, Xiaojun Li, Qiwen Xie, Guoling Wan, Mei Guo, Jiajun Guo, Junjie Yin, Guishan Liu
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized...
June 2024: Food Research International