Elsevier

Meat Science

Volume 154, August 2019, Pages 1-10
Meat Science

Sensory optimisation of salt-reduced corned beef for different consumer segments

https://doi.org/10.1016/j.meatsci.2019.03.015Get rights and content

Abstract

The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65–74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.

Introduction

Salt intake among adults in European Countries ranges from 7 to 13 g per day (Kloss, Meyer, Graeve, & Vetter, 2015). In Ireland, 18–64 year olds have a mean daily intake of 7.4 g salt, with men having higher intakes (8.5 g) than women (6.2 g). Adults aged 65 years and over have a mean daily salt intake of 6.3 g, with men having higher intakes (7.3 g) than women (5.4 g) (IUNA, 2001). Evidence suggests that current levels of sodium consumption in Europe contributes to increased blood pressure in the population and consequently, the prevalence of cardiovascular (CVD) and renal diseases increase (EFSA, 2005). Currently the World Health Organisation (WHO) recommends that adults consume <5 g of salt per day (WHO, 2010). It was estimated that if the average person would decrease salt intake by about 5 g per day, a reduction of 23% of strokes and 17% incidences of CVD would result in preventing an estimated four million deaths annually worldwide (Strazzullo, D'Elia, Kandala, & Cappuccio, 2009). The main source of sodium in the diet is from processed foods (about 70–75% of the total intake) (EFSA, 2005). Salt reduction is a huge challenge for food manufacturers. Not only is taste effected as a consequence of salt reduction, this also impacts processors in their ability to successfully manufacture processed meat products via the extraction of myofibrillar proteins, in addition to achieving preservation requirements in order to maintain product safety and shelf-life (Desmond, 2006). Reductions in salt content in processed foods requires ingredients that do not negatively impact the sensory, safety or stability of the products in question. One salt reduction approach is food reformulation. Since the WHO initiated the Global Strategy on Diet, Physical Activity and Health to limit the levels of trans fatty acids, saturated fatty acids, sugar and salt in foods, many companies within the food and beverage sector have reformulated their products (WHO, 2007). The FSA (Food Safety Authority) started a campaign in 2003 to encourage a voluntary reduction of salt in processed foods. A mean salt reduction of 7% between 2006 and 2011 was observed in convenience foods resulting in a lower salt intake in the UK population. Since 2003, the Food Safety Authority of Ireland (FSAI) has coordinated a salt reduction programme working in partnership with the food industry, Food and Drink Industry Ireland (FDII), Retail Ireland, various State bodies and related organisations to achieve voluntary, gradual and sustained reductions in the salt content of processed foods. Through this initiative, they successfully reduced the level of salt in the following processed meat products: rashers by 27%, cooked ham by 15% and sausage products by 11% (FSAI, 2015).

Processed meats are one of the main sources of salt intake in our diets (Desmond, 2006). According to the IUNA (Irish Universities Nutrition Alliance) 47% of 18–64 year olds and 30% of the over 65 age cohort consume processed meat products (IUNA, 2011). This may be due to its high salt content which may appeal to those with declining sensory perception as the aging process occurs (Warwick & Schiffman, 1990). The FSA has recommended a salt reduction to 1.63 g (650 mg sodium) (Salt-Targets 2017, 2016) and the WHO has recommended a salt reduction level of 1.35 g salt (540 mg sodium) in corned beef (WHO, 2013). Corned beef was the food matrix chosen for this study. Corned beef is a traditional meat product commonly consumed by the Irish population, particularly senior citizens. According to Cliceri et al. (2017) familiarity with the product is the main factor affecting the consumption among senior citizens.

The use of potassium-based ingredients for salt replacement by the food industry could help supplement intakes of potassium and reduce the intake of sodium by the Irish population (FSAI, 2009). However, the FSAI has raised concerns about the health effects of increasing potassium in the diets of sub-groups of the population with Type 1 diabetes, chronic renal insufficiency, end-stage renal disease, severe heart failure and adrenal insufficiency (FSAI, 2015). However, US dietary guidelines states that a high potassium diet helps counteract the effect of salt on blood pressure. They recommended an intake of 4.7 g of potassium per day for adults (U.S. Department of Health and Human Services and U.S. Department, 2015). The mean daily potassium intake for Irish adults is 3784 mg/day for men and 2945 mg/day for women (IUNA, 2011). These levels are lower than current U.S. recommendations for potassium of 4700 mg/day for women (U.S. Department of Health and Human Services and U.S. Department, 2015), but higher for men than WHO recommendations of 3510 mg/day (WHO, 2012). Many salt reducing studies replace NaCl with potassium chloride. However, Potassium chloride (KCl) has been found to exert a metallic and bitter taste when used in foods as a NaCl replacement (Dötsch et al., 2009).

Potassium lactate is used as a salt replacer for low sodium foods as it possesses salt-like functionality, has strong water binding properties and is antimicrobial Shelef (1994). However, potassium lactate has no off-flavours that are often associated with potassium-based products. Potassium lactate has been shown to be an effective salt replacer in meat products (Guàrdia, Guerrero, Gelabert, Gou, and Arnau (2008), Fulladosa, Serra, Gou, and Arnau (2009) & Choi et al. (2014)). Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Science, 96(1), 21–25. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science, 80(4), 1225–1230. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Science, 82(2), 213–218. due to its antimicrobial properties (Terrell, 1983). Therefore, the objective of this study was to determine assessors' preferences for sequential reductions in salt concentrations in optimised corned beef products and to determine if preference was affected by assessor age.

Section snippets

Reagents and chemicals

Sulphuric acid, hydrogen peroxide, boric acid, hydrochloric acid, sodium hydroxide, silver nitrate and potassium lactate were supplied by Sigma-Aldrich Ireland Ltd., Vale Road, Arklow, Wicklow, Ireland.

Sample preparation

Beef (M. Semitendinous) samples were obtained from a local supplier (Ballyburden, Cork, Ireland). Beef was sourced from the local supplier on three separate occasions. Visible fat was trimmed from the beef and the samples were portioned to obtain a standard weight of 2.0 kg. According to

Sensory analysis

From Table 3 it can be seen that panellist's interaction significantly affected all of the hedonic and the intensity sensory descriptors. Results from the sensory evaluation of corned beef with varying salt levels and replacers are displayed in APLSR plot (Fig. 1) and the corresponding ANOVA values (P values of beta-coefficients), including significance and correlation factors presented in Table 4 for hedonic and Table 5 for intensity sensory assessments. The attributes of ‘saltiness’, ‘off

Conclusion

The tailoring of food formulation to cater for different sensory preferences among different age groups presents a potential untapped market for the meat industry. Variations in taste, texture and mouth feel may be produced by adding various salt replacers to cured meats which cater for different sensory preferences by different consuming age cohorts. Potassium lactate may be added to meats as a salt replacer without influencing the sensory qualities for certain age groups. This study adds to

Acknowledgement

This work was supported by The Food Institutional Research Measure (FIRM) and the Department of Agriculture, Food and the Marine. The project is titled Meat4Vitality Enhancement of texture, flavour and nutritional value of meat products for older people (Project Ref: 11/F/045). It is funded by the Irish Government under the National Development Plan 2007–2013.

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