LICKING THE SALT PROBLEM: Lowering sodium and maintaining quality in emulsions

1. LICKING THE SALT PROBLEM: Lowering sodium and maintaining quality in emulsions

2. HOSTBill Kinross Group Publisher, MeatingplaceMODERATORAnn Bagel Storck Managing Editor, Meatingplace

3. The Role of Salt in Processed Meats Robert Maddock Meat Scientist Department of Animal Science North Dakota State University

4. Definitions Salt is a general term for a class of chemicals A simple chemical definition of salt is “an ionic compound” or has positive and negative charges The presence of these charges is important to meat processing Most common salt sodium chloride (NaCl) aka table salt (Na has a + charge, Cl has a – charge) Table salt is approximately 40% sodium Alternatives to sodium, for example KCl, are also “salt”

5. Definitions Emulsion A meat batter of finely chopped lean meat, fat, salt, cure, and spices Protein surrounds dispersed fat particles A mixture of oil and water Proteins hold the fat (oil) in the water solution

6. Labeling Low sodium USDA label < 140 mg/serving or <140 mg/50 g One hot dog is about 50 g This is approximately 0.28% sodium or 0.7% table salt Reduced sodium 25% less sodium than “normal” product

7. Action of Salt in Emulsions Flavor! Salt tastes good, is an important flavor component in meats Protein extraction In order for a meat emulsion to be formed, proteins must be “extracted” from the meat matrix Proteins have positive and negative charges

9. Action of Salt in Emulsions Protein extraction cont’d Salt interacts with meat proteins, especially myosin and actin (most common proteins in muscle) causing them to “unfold” i.e. be extracted It is the ionic nature of salt that allows this to happen Water binding Salt improves capacity of meat proteins to hold water

10. Review You can’t make an emulsion without salt! Salt tastes good You can replace table salt (NaCl) with other ionic compounds such as KCl in order to reduce sodium

11. What’s a normal salt percentage? Old timers used to throw two pounds of salt and one pound of sugar into 100 pounds of meat This salt level is still fairly typical for emulsified products Remember, nitrite is also a source of sodium, especially is using “pink” cure Also, lactates, ascorbates, and other ingredients often add sodium

12. Salt and sodium percentages of some emulsified products (finished product)

13. Conclusions Salt is essential for emulsion production Levels do vary among product and manufacturers There are options for reducing sodium levels

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15. Impact of Lowering Sodium Chloride in Emulsified Processed Meats Jeff J. Sindelar Assistant Professor/Meat Extension Specialist University of Wisconsin

16. Poll Question Do you feel you can reduce the sodium chloride content of your meat products at least 10 percent without impacting quality or safety? What about a 20% reduction?

17. Salt as an Important Ingredient Critical functions Swelling of muscle proteins to bind water & fat Formation of irreversible heat set gels Preservation Safety Important Factors Flavor Texture Juiciness

18. Break Down of Salt Salt = Sodium Chloride Sodium ion Chloride ion Other salt options Potassium chloride Calcium chloride Magnesium chloride Hydrogen chloride (HCL)

19. Assessing How Much Reduction? Depends on Type of product Usage level currently at Safety / risk or product Need for functionality Availability of replacement ingredients Other salts Binders Antimicrobials

20. Impact of Salt in the Quality of Processed Meats Increased water holding capacity Solubilize and swell protein Enhanced in presence of phosphates Improved stabilization of fat Flavor Sodium primarily responsible 1.8-2.0% level consumers can detect difference Important for cured color development Control of spoilage bacteria

21. Myosin Solubility in NaCl 100 % Soluble 0 1.5% 3.0% Courtesy - Everett Bandman Department of Food Science & Technology University of California, Davis [NaCl w/w] adapted from Samejima et al., 1984

22. How Much Reduction: Quality? Water binding 3.7% salt = 4% cook loss 2.9% salt = 6% cook loss 2.1% salt = 9% cook loss 1.3% salt = 22% cook loss

23. Water Retention from Addition of 2% NaCl _ _ + Water-Retention Ability + 0 0 4.0 4.5 5.0 5.5 6.0 pH of Meat Fresh meat Salted meat (2% NaCl) Source: Youling Xiong Univ. Kentucky

24. Water Holding Capacity in Franks 160 140 2% Salt 2% Salt+.3% pyrophosphate 120 WHC value 100 80 60 40 5.40 5.50 5.60 5.70 5.80 5.90 6.00 6.10 6.20 6.30 6.40 6.50 6.60 pH From: Puolanne, et. al. 1980

25. Impact of Salt on the Safety of Processed Meats Microbial effects Shift from faster growing gram ‘-’ bacteria to slower gram ‘+’ Slower spoilage Inhibits pathogens during fermentation Synergistic interaction with nitrite 1% = 50 ppm?

26. Sodium Chloride Impact on Spoilage Bacteria From: Doyle & Glass, 2010

27. Effects of combinations of sodium chloride and nitrite on growth of Listeria monocytogenes in broth culture, pH 6, 10◦C, as estimated by COMBASE (www. combase.cc/). From: Doyle & Glass, 2010

28. How Much Reduction: Safety? The answer you were looking for…. …. It Depends or better yet… …. ?????

29. Food Safety Impact of Salt From: Doyle & Glass, 2010

30. Factors Affecting Food Safety Type of Product Salt level Current Target Water activity Moisture content Inclusion of sodium nitrite

31. Factors Affecting Food Safety Inclusion, type and level of antimicrobial Packaging pH Target pathogen Storage temperature Number of hurdles currently in place Etc.

32. Concluding Thoughts: How Low? • Salt reduction impact on quality • Options are available • Careful thought needed if levels are currently low • Salt reduction impact on safety • Options are available • Addressing hurdles • Increasing antimicrobials • Introduces need for validation?

33. Licking the Salt Problem Reducing Sodium and Maintaining Quality in Emulsions

34. Food ingredient innovator Nu-Tek Products, Inc. • Licensed, patented technologies

35. Reduces sodium Nu-Tek Reduced Sodium Salt • Solves flavor and yield issues • Improves functionality

36. 85% Lean Ground Beef Cooked to 180˚F Nu-Tek Modified Potassium Chloride 95% Salt Compound Added Sodium Chloride 86% Potassium Chloride 85% 80 82 84 86 88 90 92 94 96 98 Yield (%)

37. Reduced Sodium Salt

38. Effectively Replacing Salt in Emulsions Robert Maddock Meat Scientist Department of Animal Science North Dakota State University

39. Replacing Sodium Chloride What ingredients can replace salt in emulsions Options for improving the safety of low-sodium products Maintaining profitability while lowering sodium chloride

40. Function of Salt Refer to first set of slides Flavor, water-holding, protein extraction Table salt, aka sodium chloride, NaCl has the best flavor enhancement properties Other “salts” or ions can effectively improve water-holding, and cause protein extraction

41. Three issues for lowering sodium – product quality Replace or compensate for flavor Replace or compensate for water-holding Replace or compensate for protein extraction

42. Flavor issues A 25% decrease in salt level without other changes generally does not adversely affect flavor or processing characteristics Salt levels of 1.4% in cooked sausage provided acceptable eating quality and processing Form of salt matter for some products Flaked salt is more soluble than granular, so less can be used

43. Flavor Issues Addition of flavor enhancers, such as extracts, proteins, starches, and especially MSG, can overcome loss of flavor from salt Different spice mixtures may be useful Other less common ingredients, such as nucleotides, yeast extract, and others commercially available

44. Flavor issues Other salts (KCl, MgCl2, CaCl2) are commonly used Have bitter flavor Can replace a maximum of 50% of NaCl As fat content decreases, flavor of low-sodium emulsion becomes poor Higher fat product can have less salt added

45. Water-holding Issues Salt is very important to water-holding, especially in cooked meats For low salt products, use of other ingredients is usually warranted Phosphates, especially alkaline are best Salt at less than 1.5%, phosphate levels varied Can reduce salt by 15% when using phosphates

46. Water-holding issues Other ingredients that bind water, such as protein isolates, or starches can also be used effectively

47. Protein Extraction Issues Need an ion or charged ingredient to cause protein extraction Changes “ionic strength” of emulsion Common salt replacers used KCl, CaCl2, MgCl2 for example Phosphates also help

48. Summarize Processing Issues Salt could simply be reduced in some formulations 1.5-1.7% appears to be the absolute minimum to maintain product quality Addition of phosphates allows for lower salt Higher fat products can have lower salt and maintain quality

49. Maintaining Safety of Low Sodium Emulsion Salt is a preservative! Emulsions are generally cooked product Basic safe meat processing practices Keep ingredients clean Keep raw ingredients and finished product cold and protected Proper cooking, handling, HACCP

50. Safety of Low Sodium Emulsions For added safety, use antimicrobials, such as lactates (remember, many ingredients also add sodium, for example sodium lactate) If not using an antimicrobial ingredient, use some other microbial control measures (high pressure, post packaging pasteurization, etc...)