Recent research in Spain explores the potential of edible mushrooms as salt substitutes in meat products. Excessive salt intake is linked to cardiovascular risks, with processed foods, including meat, accounting for the majority of daily salt consumption. The meat industry faces the challenge of reducing salt content while maintaining product quality.
Edible mushrooms, known for their rich polyphenolic content and umami compounds like glutamic acids and 5′-ribonucleotides, are considered viable salt substitutes. These compounds enhance the perception of saltiness, compensate for reduced sodium levels, and can improve the sensory characteristics of meat products.
Over 2,000 mushroom species are safe for consumption, offering high carbohydrates, fiber, and protein content, with low fats and sodium. They also contain vitamins, minerals, and bioactive compounds that contribute to health benefits. Certain species have prebiotic properties due to polysaccharides like chitin and beta-glucans. Umami flavoring compounds in mushrooms are crucial for flavor and aroma, enhancing saltiness perception and maintaining taste in low-sodium formulations.
Salt is vital in meat processing for protein solubilization, antimicrobial activity, and flavor enhancement. It aids in meat juiciness and viscosity and preserves products by reducing water activity and damaging bacterial cells. Common salt substitutes like potassium chloride can affect sensory properties, introducing bitter or metallic flavors. Technologies such as ultrasound and high-pressure processing (HPP) aim to reduce salt but may alter sensory characteristics.
Studies show mushrooms can effectively reduce salt content in meat products. Incorporating Agaricus bisporus in beef taco filling reduced salt by 25%, while beef patties and burgers saw reductions up to 61% using various mushroom flours. However, textural and color changes require optimization for consumer acceptance. In chicken products, mushrooms achieved up to 50% salt reduction, though texture issues limited reductions in some cases. Pork products also showed similar reductions, with specific mushroom species affecting attributes like color and texture.
Mushroom stems, a by-product of cultivation, offer a sustainable approach to enhancing flavor and enabling further salt reductions. The review emphasizes optimizing processing conditions, including drying techniques, to maximize umami compound concentration and effectiveness. Future efforts should address textural and color changes to improve consumer acceptance and meet regulatory standards for low-sodium claims.
Source: News - Medical & Life Sciences