Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content

Abstract

High sodium intake from processed foods has been linked to increased risks of hypertension and cardiovascular diseases, prompting the need for sodium reduction strategies in meat products. This study aims to investigate the influence of partially replacing salt (NaCl) with Salicornia herbacea L. in the formulation of meat chips on their yield, quality, and sensory characteristics. The main difference between control and experimental recipes lies in the substitution of part of the salt (NaCl) with S. herbacea L., known for its beneficial properties and lower sodium content. Beef, chicken breast, and horse meat were used for chip preparation. Control recipes contained 8% NaCl, whereas in experimental recipes, NaCl constituted 4%, and S. herbacea L. constituted 4%. The preparation process involved grinding the meat to a minced state, adding salt and spices, forming chips, a three-stage drying process, and subsequent cooling. The results indicated that the inclusion of S. herbacea L. reduces chip yield by 2%. Moisture, fat content, protein composition, and caloric content of the chips also slightly decreased in experimental recipes. Meanwhile, antioxidant activity and chip-shape stability increased. Experimental recipes also demonstrated improved sensory characteristics such as taste, aroma, and texture. Thus, despite a minor decrease in production yield the use of S. herbacea L. in meat chip formulations was justified. Simultaneously, alongside sodium reduction, there was an improvement in the product's antioxidant activity and sensory properties. The incorporation of S. herbacea L. makes meat chips more nutritious and appealing to health-conscious consumers.