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Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

J. Kameník, A. Saláková, V. Vyskočilová, A. Pechová, D. Haruštiaková,

. 2017 ; 131 (-) : 196-202. [pub] 20170510

Language English Country England, Great Britain

Document type Journal Article

Persistent link   https://www.medvik.cz/link/bmc18024982

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 1308.0mgNa/100g. 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.

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$a The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products.
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$a Saláková, Alena $u Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic. Electronic address: salakovaa@vfu.cz.
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$a Vyskočilová, Věra $u Department of Biochemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
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$a Pechová, Alena $u Department of Biochemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
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$a Haruštiaková, Danka $u Institute of Biostatistics and Analyses, Faculty of Medicine, Masaryk University, Kamenice 3, 625 00 Brno, Czech Republic; Research Centre for Toxic Compounds in the Environment, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic.
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