Vol. 10, Special Issue 2 (2021)

Author(s):
Surender Kumar, Reetu Rani and Sanjay Yadav

Abstract:
Sodium chloride is the crucial ingredient in processed meats owing to its preservative properties, capacity to improve taste and flavor as well as functional attributes to solubilise myofibrillar proteins. However, apprehensions regarding high sodium intake from the diet has necessitated strategies to be evolved to minimize the salt added to products and also reconsideration of product recipes employing salt substitutes to minimize the proportion of sodium in different food products formulations. Various researchers have recommended that the partial substitution of sodium chloride with potassium chloride is one of the finest alternatives to alleviate the sodium level in meat products. Incorporation of potassium lactate potentiates function of sodium chloride, enhances saltiness, Z line solubilization thus improves the palatability of the developed products. It can be summarized that up to 40% of sodium chloride can be substituted either with potassium chloride or potassium lactate without significantly affecting physicochemical, technological, sensory and microbiological characteristics.