Applications - Poultry : further processed
The lower, less saturated fat content of poultry has, to a large degree, attracted consumers away from cured red meat counterparts, yet further processed poultry contains similar levels of sodium - upwards to 300mg/oz, most of which is contributed by the salt ingredient.
Replacement of NaCl by SOLO® low sodium sea salt can significantly reduce the sodium level whilst preserving consumer acceptance.
Salt is of critical importance in poultry processing. NaCl provides taste, binds, increases water retention capacity/yield and serves as a preservative.
Salt thus plays a multifunctional role in restructured meat products. It enhances flavour, solubilises protein for binding and emulsification, increases water retention capacity and suppresses micro biological growth.
Phosphates act synergistically with NaCl to extract soluble protein, retard fat oxidation and to stabilise colour.
Overall the crucial role of NaCl is to contribute to the ionic strength of the system. Maintaining high ionic strength with NaCl excerpts crucial preservative effects. Most importantly it retards micro biological growth. A high ionic strength retards the rate of oxidation in cooked, frozen products.
- Ham at 2.5% salt level: replacement with SOLO® at 1:1
- Breakfast sausage at 1.75% salt level: replacement with SOLO® at 1:1
- Frankfurters at 2.5% salt level: replacement with SOLO® at 1:1
- Breast/Rolls at 1.5% salt level or less: replacement with SOLO® at 1:1 or less.
The replacement with SOLO® retains nearly all of the saltiness, preservative, emulsion stability, water holding capacity, bind and yield effects of equivalent levels of NaCl.
With lower salting levels (1.5% or less) such as in Breast and Rolls, the lower NaCl results in less KCl magnesium bitterness suppression. This can become noticeable at a NaCl level of less than 2% in meat unless the product is strongly seasoned.