Muchaamba Francis, Stoffers Helena, Blase Ralf, Ah Ueli von, Tasara Taurai
Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, Switzerland.
Agroscope, 3003 Bern, Switzerland.
Foods. 2021 Jan 7;10(1):114. doi: 10.3390/foods10010114.
Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived isolates were suitable as biologically safe surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti- activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti- activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.
重新制定诸如萨拉米香肠等即食肉类产品的配方以降低盐含量，可以减轻高盐饮食对健康的负面影响。我们评估了乳酸钾（KL）在萨拉米香肠生产过程中作为氯化钠（NaCl）替代品的潜力。NaCl和KL耐受性比较表明，四种食品源分离株适合作为生物安全替代物。比较了标准萨拉米香肠配方中使用的高盐（4% NaCl）浓度以及低盐（2.8% NaCl）加KL（1.6%）组合对产品特性以及污染菌和发酵剂培养物生长的影响。在肉模拟肉汤和牛肉中应用模拟萨拉米香肠成熟条件表明，与高盐浓度处理相比，低盐加KL组合保留了相似或更优的抗菌活性。萨拉米香肠挑战试验表明，低NaCl加KL组合在成熟和储存期间具有与高NaCl浓度相当的抗菌活性。在高NaCl处理的萨拉米香肠和低NaCl加KL组合处理的萨拉米香肠之间，发酵剂培养物生长曲线和产品特性未检测到显著差异。总之，用KL替代可使NaCl含量降低30%，而不会影响高NaCl浓度所带来的产品质量和抗菌效果。
