Juiciness enhances salt perception in meat products

NIZO, in the frame work of the Top Institute Food and Nutrition, has tested this in sausages that varied in salt level and serum release but not in firmness. Meat products are in the top three of product categories that contribute to the high salt intake in the modern western diet. By changing the structure, but not the firmness, of sausages, the amount of serum that can be released could be modulated.  A trained QDA (Quantitative Descriptive Analysis) panel rated the saltiness, firmness and juiciness of sausages with a low and high serum release at three salt levels.

By altering the juiciness of meat products, salt reductions of up to 40% are possible without changing salt perception. NIZO, in the frame work of the Top Institute Food and Nutrition, has tested this in sausages that varied in salt level and serum release but not in firmness. A trained QDA (Quantitative Descriptive Analysis) panel rated the saltiness, firmness and juiciness of sausages with a low and high serum release at three salt levels.

This innovation is explained in more detail on WorldFoodInnovations.com