E3S Web Conf.
Volume 344, 2022International Food Conference (IFC 2021)
|Number of page(s)||4|
|Section||Food Process and Product Development|
|Published online||25 March 2022|
Salt reduction in selected food products
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, People’s Republic of China
* Corresponding author: email@example.com
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.
Key words: sodium chloride / salt reduction / saltiness perception / food products
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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