Strategies to Reduce Salt Content: PDO and PGI Meat Products Case
Abstract
:1. Introduction
2. Role of Salt (NaCl) in Meat Products
3. Strategies for Reducing Salt in Meat Products
3.1. Reduction and Replacement of Salts
3.2. Use of Alternative Ingredients
4. PDO and PGI Meat Products: The Portuguese Case Study
5. Conclusions and Future Perspectives
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Strategies/Product Type | Name of Product | Process | Effects | Ref. | ||
---|---|---|---|---|---|---|
Physicochemical | Sensory/Technological | Microbiological | ||||
NaCl reduction | ||||||
Fermented/dry-cured sausages | Chorizo Cantimpalos | 16% NaCl reduction (2.7% to 2.26%) |
|
| [43] | |
17–20% NaCl reduction with Debaryomyces hansenii inoculation |
|
|
| [44] | ||
50% NaCl reduction (2.5% to 1.3%) |
|
| [45] | |||
Catalão and Salsichão | 50% NaCl reduction (6% to 3%) |
|
|
| [46] | |
25% NaCl reduction (4% to 3%) |
|
|
| [47] | ||
Sliced chouriço | 50% NaCl reduction (3% to 1.5%) |
| [48] | |||
Chouriço preto and Paio preto | 50% NaCl reduction (6% to 3%) |
|
| [7] | ||
Cured, cooked and/or smoked pieces | Bacon | 13% NaCl reduction (2.9% to 2.5%, 2.0% and 1.5%) |
|
|
| [49] |
Ham | 20% NaCl reduction (1.3% to 1.27%) |
|
|
| ||
Syglino of Monemvasia | 50% NaCl reduction (4.9% to 2.5%) |
|
| [50] | ||
NaCl replacement with other non-sodium metal salts | ||||||
Dry fermented/cured sausages | Chorizos | 50% NaCl replaced by K, Mg and Ca ascorbates |
| [51,52] | ||
Salame | NaCl replaced by mixture of KCl and CaCl2 |
|
| [53] | ||
Slow fermented sausage | 2.7% NaCl replaced by 2.26% NaCl +0.43% KCl |
|
|
| [43] | |
25% and 50% NaCl replaced by KCl and CaCl2 |
| [45] | ||||
Cured, cooked and/or smoked pieces | Lacón | 50%NaCl + 50% KCl; 45%NaCl + 25% KCl + 20% CaCl2 +10% MgCl2; 30%NaCl + 50%KCl + 15% CaCl2 + 5% MgCl2 |
| [25] | ||
Cecina | 50% NaCl + 50% KCl; 45%NaCl + 25% KCl + 20% CaCl2 +10% MgCl2 |
|
| [26] | ||
Bacon | 80%NaCl + 20%KCl 60% NaCl + 40% KCl 40% NaCl + 60% KCl |
|
| [54] | ||
NaCl replacement with other non-sodium metal salts and alternative ingredients | ||||||
Fermented sausages | replacement with 0–60% KCl, 0–100% potassium lactate and 0–100% glycine |
|
| [55] | ||
replacement of 25% or 50% NaCl by KCl and supplementation with 1–2% yeast extract (Saccharomyces cerevisiae) |
| [56] | ||||
Cured, cooked sausages | Salsichas Frankfurter | 1% NaCl and 1% replacement with edible algae (Porphyra umbilicalis, P. palmate, Himanthalia elongata, and Undaria pinnatifida) |
|
| [57] | |
0–65% NaCl 35–100% KCl 0–20% glycine |
|
| [18] |
Product Type | Name Product | Protection | Producer Association 1 | Control and Certification Organism 2 (CCO) | % Salt |
---|---|---|---|---|---|
Semi-dry smoked, fermented sausage | Alheira de Barroso-Montalegre | PGI | --- | No CCO | Maximum 4% |
Alheira de Mirandela | PGI | ACIM | Tradição e Qualidade | No mention | |
Alheira de Vinhais | PGI | ANCSUB | Tradição e Qualidade | Maximum 4% | |
Chouriça Doce de Vinhais | PGI | ANCSUB | Tradição e Qualidade | Maximum 3% | |
Chouriço Azedo de Vinhais/Azedo de Vinhais/Chouriço de Pão de Vinhais | PGI | ANCSUB | Tradição e Qualidade | Maximum 3% | |
Chouriço de Abóbora de Barroso-Montalegre | PGI | --- | No CCO | Maximum 4% | |
Cured smoked semi-dry sausage | Morcela de Assar de Portalegre | PGI | NATUR-AL-CARNES | No CCO | Maximum 4% |
Morcela de Estremoz e Borba | PGI | APETAL | No CCO | 2–4% | |
Dry smoked, cured sausage | Butelo de Vinhais/Bucho de Vinhais/Chouriço de Ossos de Vinhais | PGI | ANCSUB | Tradição e Qualidade | No mention |
Chouriça de Carne de Barroso-Montalegre | PGI | --- | No CCO | Maximum 4% | |
Chouriça de Carne de Melgaço | PGI | MELGAÇO RURAL | Kiwa Sativa | Maximum 6% | |
Chouriça de Carne de Vinhais/Linguiça de Vinhais | PGI | ANCSUB | Tradição e Qualidade | Maximum 6% | |
Chouriça de Sangue de Melgaço | PGI | MELGAÇO RURAL | Kiwa Sativa | Maximum 3% | |
Chouriço de Carne de Estremoz e Borba | PGI | APETAL | No CCO | Maximum 6% | |
Chouriço de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 4–6% | |
Chouriço Grosso de Estremoz e Borba | PGI | APETAL | No CCO | Maximum 6% | |
Chouriço Mouro de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 2–4% | |
Linguiça de Portalegre | PGI | NATUR-AL-CARNES | No CCO | No mention | |
Linguíça do Baixo Alentejo/Chouriço de carne do Baixo Alentejo | PGI | ANCPA | No CCO | 4–6% | |
Cured/matured, smoked semi-dry sausages | Farinheira de Estremoz e Borba | PGI | APETAL | No CCO | 5–6% |
Farinheira de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 5–6% | |
Sangueira de Barroso-Montalegre | PGI | --- | No CCO | Maximum 4% | |
Blanched sausage | Morcela de cozer de Portalegre | PGI | NATUR-AL-CARNES | No CCO | Maximum 6% |
Blanched marinated sausage | Cacholeira branca de Portalegre | PGI | NATUR-AL-CARNES | No CCO | Maximum 6% |
Dry smoked, cured meat pieces | Presunto de Barrancos/Paleta de Barrancos | PDO | ACPA | AGRICERT | 6–7% |
Presunto de Barroso | PGI | --- | No CCO | No mention | |
Presunto de Melgaço | PGI | MELGAÇO RURAL | Kiwa Sativa | 8–10% | |
Presunto de Vinhais/Presunto Bísaro de Vinhais | PGI | ANCSUB | Tradição e Qualidade | 9–11% | |
Presunto do Alentejo/Paleta do Alentejo | PDO | ACPA | AGRICERT | No mention | |
Presunto de Campo Maior e Elvas/Paleta de Campo Maior e Elvas | PGI | ACPA | No CCO | No mention | |
Presunto de Santana da Serra/Paleta de Santana da Serra | PGI | ACPA | AGRICERT | No mention | |
Dry smoked cured bagged meat pieces | Lombo branco de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 5–7% |
Lombo enguitado de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 5–7% | |
Salpicão de Barroso-Montalegre | PGI | --- | No CCO | Maximum 4% | |
Salpicão de Melgaço | PGI | MELGAÇO RURAL | Kiwa Sativa | 2–4% | |
Salpicão de Vinhais | PGI | ANCSUB | Tradição e Qualidade | Maximum 5% | |
Paia de Estremoz e Borba | PGI | APETAL | No CCO | Maximum 6% | |
Paia de lombo de Estremoz e Borba | PGI | APETAL | No CCO | Maximum 7% | |
Paia de toucinho de Estremoz e Borba | PGI | APETAL | No CCO | Maximum 7% | |
Painho de Portalegre | PGI | NATUR-AL-CARNES | No CCO | 5–6% | |
Paio de Beja | PGI | ANCPA | No CCO | 4–6% |
Product | % Salt | References |
---|---|---|
Alheira | 1.0–3.2 | [75] |
1.3–1.5 | [76] | |
1.6–1.9 | [77] | |
1.0–1.3 | [78] | |
Chouriça Vinhais | 1.3−2.9 | [79] |
1.5−2.0 | [80] | |
Chouriça Carne Melgaço | 2.4–3.7 | [81] |
Salpicão | 1.5–4.3 | [79] |
Painho de Portalegre | 3.0–6.0 | [82] |
2.5 | [83] | |
Chouriço grosso de Estremoz e Borba | 1.3 | [84] |
Paio do Alentejo | 2.9–6.0 | [85] |
Presunto Bísaro | 6.1–6.9 | [86] |
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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Fraqueza, M.J.; Alfaia, C.M.; Rodrigues, S.S.; Teixeira, A. Strategies to Reduce Salt Content: PDO and PGI Meat Products Case. Foods 2024, 13, 2681. https://doi.org/10.3390/foods13172681
Fraqueza MJ, Alfaia CM, Rodrigues SS, Teixeira A. Strategies to Reduce Salt Content: PDO and PGI Meat Products Case. Foods. 2024; 13(17):2681. https://doi.org/10.3390/foods13172681
Chicago/Turabian StyleFraqueza, Maria João, Cristina Mateus Alfaia, Sandra Sofia Rodrigues, and Alfredo Teixeira. 2024. "Strategies to Reduce Salt Content: PDO and PGI Meat Products Case" Foods 13, no. 17: 2681. https://doi.org/10.3390/foods13172681