Salt reduction in selected food products

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People’s Republic of China

^* Corresponding author: bmuhoza@yahoo.fr

Abstract

Although sodium chloride is widely used in food processing as a preservative, flavor and texture enhancer, its high intake has been reported to cause cardiovascular disease, kidney disease and gastric cancer. The use of chloride salts and the reduction of sodium chloride content in food products have been proposed as common strategies to control high salt intake. However, sodium chloride reduction in food can lead to a significant loss of flavor and texture which can be quickly noticed by consumers. To mitigate these issues, various researchers are developing techniques to reduce sodium chloride without affecting the flavor, texture and taste. In the present contribution, oven-roasted peanuts, microwave and traditional bath cooked grass crab meat and surimi emulsified sausages were studied as models to reduce salt in food and good results were achieved. The approaches used in these studies are promising and open new perspectives in the future development of low sodium chloride food products.