Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations

摘要

Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasingthe risk of cardiovascular disease (CVD). Processed meat products are major sources of fats and sodium in the diet in the form of sodium chloride (table salt). Thus, consumers are demanding meat products with lower levels of these components, and the food manufacturing industry has commenced reformulation to meet this growing need.