Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids

Abstract

Basic amino acids have emerged as a pivotal area of research in efforts to decrease the sodium content in meat products, primarily due to their ability to enhance flavor, improve taste, and effectively replace sodium salts. This review synthesizes current strategies for sodium reduction in meat products and offers an overview of previous studies examining the role of basic amino acids in such applications, including their impact on sensory attributes and structural alterations. Furthermore, the implications of these strategies on product quality are examined, addressing aspects such as protein hydrolysis, oxidation, color, and textural changes, as well as potential underlying mechanisms. Additionally, future challenges and trends in the utilization of basic amino acids in processed meats are explored. Overall, basic amino acids exhibit significant potential as sodium salt substitutes, particularly at low NaCl concentrations. Their combinations with chloride salts, yeast extracts, and other salts have been explored as alternative sodium reduction strategies. However, challenges remain in their application to meat products, including high production costs, consumer acceptance, and stability during large-scale production. Future research should focus on optimizing the use of basic amino acids, enhancing their economic feasibility, and addressing technical hurdles.