A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids

Abstract

Background

Due to the high NaCl contents of meat products, a reduction in their sodium levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies for salt reduction are limited by their negative impact on the sensory or textural qualities of meat and fish products.

Scope and approach

Basic amino acids could be salt substitutes for satisfying consumer demand and fulfilling the industrial drive to provide meat and fish products with desirable textures. In this review, we present an overview of earlier published studies on the influence of basic amino acids on the muscle protein processing properties (physicochemical, gel, and emulsion characteristics) and quality (proteolysis, lipolysis, protein oxidation, lipid oxidation, sensory, and textual properties) and the underlying mechanism. In addition, we have explored the future possibilities of using basic amino acids in meat and fish products.

Key findings and conclusions

Basic amino acids are promising substitutes for NaCl in meat processing because of several advantageous properties, especially at low NaCl level. Basic amino acids in combination with chloride salts, yeast extract, and other salts have been evaluated as substitutes for NaCl. It is proposed that sensory enhancement by the addition of basic amino acids can be explored from the view of taste-taste interactions. Further studies are required to determine the mechanism underlying the positive effects of basic amino acids on muscle protein characteristics, to expand their fields of application, and to understand their functionality in terms of post-mortem metabolism.