Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Marita Ruusunen (Corresponding Author), Jukka Vainionpää, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen, Eero Puolanne

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97 Citations (Scopus)

Abstract

This study investigated the effect of formulation on quality characteristics of low-sodium ground meat patties. The variation in sodium content was achieved by varying the NaCl content. The formulation variables studied were sodium and fat content and the use of phosphate. The patties were made using 50% or 60% meat in the formulations. Formulation affected the perceived saltiness of ground meat patties. Fat and lean meat content affected perceived saltiness, but their effects were opposite. When the fat content was increased the perceived saltiness increased, but when the meat content increased the perceived saltiness decreased. However, the effect of fat content on perceived saltiness was less than the effect of meat content. The use of phosphate effectively decreased cooking loss, particularly of high-fat-low-sodium patties. The same firmness could be reached with lower sodium content when phosphate was used.
Original languageEnglish
Pages (from-to)53-60
JournalMeat Science
Volume69
Issue number1
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Keywords

  • Meat patty
  • Salt
  • Phosphate
  • Fat content
  • Meat content
  • Low-sodium

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    Ruusunen, M., Vainionpää, J., Lyly, M., Lähteenmäki, L., Niemistö, M., Ahvenainen, R., & Puolanne, E. (2005). Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties. Meat Science, 69(1), 53-60. https://doi.org/10.1016/j.meatsci.2004.06.005