Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami
Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance com...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/114 |
| _version_ | 1797415189494104064 |
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| author | Francis Muchaamba Helena Stoffers Ralf Blase Ueli von Ah Taurai Tasara |
| author_facet | Francis Muchaamba Helena Stoffers Ralf Blase Ueli von Ah Taurai Tasara |
| author_sort | Francis Muchaamba |
| collection | DOAJ |
| description | Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived <i>Listeria innocua</i> isolates were suitable as biologically safe <i>Listeria monocytogenes</i> surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating <i>Listeria</i> and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-<i>Listeria</i> activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-<i>Listeria</i> activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion. |
| first_indexed | 2024-03-09T05:44:16Z |
| format | Article |
| id | doaj.art-7cbaba849dd94a69a349c43f598e6ec0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:44:16Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7cbaba849dd94a69a349c43f598e6ec02023-12-03T12:22:32ZengMDPI AGFoods2304-81582021-01-0110111410.3390/foods10010114Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in SalamiFrancis Muchaamba0Helena Stoffers1Ralf Blase2Ueli von Ah3Taurai Tasara4Institute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, SwitzerlandAgroscope, 3003 Bern, SwitzerlandAgroscope, 3003 Bern, SwitzerlandAgroscope, 3003 Bern, SwitzerlandInstitute for Food Safety and Hygiene, Vetsuisse Faculty, University of Zürich, 8057 Zürich, SwitzerlandReformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived <i>Listeria innocua</i> isolates were suitable as biologically safe <i>Listeria monocytogenes</i> surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating <i>Listeria</i> and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-<i>Listeria</i> activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-<i>Listeria</i> activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.https://www.mdpi.com/2304-8158/10/1/114potassium lactatesodium chloridesalamisausageantimicrobial<i>Listeria innocua</i> |
| spellingShingle | Francis Muchaamba Helena Stoffers Ralf Blase Ueli von Ah Taurai Tasara Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami Foods potassium lactate sodium chloride salami sausage antimicrobial <i>Listeria innocua</i> |
| title | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami |
| title_full | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami |
| title_fullStr | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami |
| title_full_unstemmed | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami |
| title_short | Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami |
| title_sort | potassium lactate as a strategy for sodium content reduction without compromising salt associated antimicrobial activity in salami |
| topic | potassium lactate sodium chloride salami sausage antimicrobial <i>Listeria innocua</i> |
| url | https://www.mdpi.com/2304-8158/10/1/114 |
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