Research of the possibilities to decrease the content of common salt in the cooked hams
1999
Kallemets, K. (Estonian Agricultural Univ., Tartu (Estonia). Faculty of Meat Technology)
producing a meat product with reduced common salt, the untypical taste of the new product, has to be taken into account but it is not much asked from a specifical healthy food. The average content of sodium is lowered, compared to control tests (the content of Na 0.97 per cent), in Pansalt experiments till 0.71 per cent, in Natusal tests till 0.76 per cent, in Flavomare tests till 0.53 per cent and in Flavomare - Sodium Glutamate tests till 0.55 per cent. The best and most effective method to degrade Sodium is to use Flavomare, but whenusing it, 0.5 per cent Sodium glutamate or some other flavour enhancer has to be added to eclipse the untypical taste of the product
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