Study on the content of sodium chloride and sodium in some meat products from Serbian market | Studija o sadržaju natrijum-hlorida i natrijuma u nekim proizvodima od mesa sa tržišta Srbije

Considering the impact of sodium chloride from sensorical, technological and microbiological aspect during the manufacture of meat products, as well as its impact on health of humans, the aim of this study was to investigate the content of sodium chloride in selected meat products from various manufacturers at the Serbian market. Within the study, we investigated 192 samples of meat products in total – 33 samples of dry fermented sausages, 41 samples of finely grounded boiled sausages, 28 samples of coarsely grounded boiled sausages, 30 samples of boiled sausages with meat pieces, 8 samples of cooked sausages, 15 samples of smoked meat products, 7 samples of dry meat products, 15 samples of canned meat pieces, 9 samples of canned meat in own juice and 6 samples of canned ready meals. The content of sodium chloride was determined volumetrically (AOAC, 1984). The content of sodium was calculated from the ratio sodium/chlorine in sodium chloride determined in the product. The lowest average content of sodium chloride 0.94% was determined in samples of canned ready meals, slightly higher content 1.15% was determined in cooked sausages and 1.55% in boiled sausages with meat pieces. Similar content of sodium chloride was found in finely and coarsely grounded boiled sausages, canned meat pieces and canned meat in own juice (1.61-1.67%). Smoked meat products and dry fermented sausages contained higher amounts of sodium chloride: 2.19% and 2.61% respectively. The highest average content of sodium chloride, 5.09% was measured in dry meat products. Due to the potential risk of increased sodium intake, there is a need to decrease the amount of sodium in meat products. This can be achieved in several way such as decrease of amount of added salt or substitution of sodium salts with potassium salts with regard to the preservation of quality and microbiological stability of the product, or by utilization of sodium-free food additives (food additives that contain potassium instead of sodium).