ManuScript Details
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Paper Id:
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IJCIRAS1737
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Title:
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COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS
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| Published in: |
International Journal Of Creative and Innovative Research In All Studies |
| Publisher: |
IJCIRAS |
| ISSN: |
2581-5334 |
| Volume / Issue: |
Volume 3 Issue 11 |
| Pages: |
13
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| Published On: |
7/6/2021 10:09:49 PM (MM/dd/yyyy) |
| PDF Url: |
http://www.ijciras.com/PublishedPaper/IJCIRAS1737.pdf |
Main Author Details
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Name:
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Theodora Ojangba |
| Institute: |
Gansu Agricultural University |
Co - Author Details
| Author Name |
Author Institute |
| Li Zhang |
Gansu Agricultural University |
| Zhuo Wang |
Gansu Agricultural University |
Abstract
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Research Area:
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Food science and Technology |
| KeyWord: |
Sodium chloride, potassium chloride, reduction, high pressure processing (HPP)
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| Abstract: |
Sodium chloride (NaCl), known locally as table salt is the primary sodium intake source in today’s human diet. Excessive sodium consumption is related to cardiovascular diseases (CVDs), especially hypertension. Meat and meat products have unlimited quantities of sodium that exceeds the recommended intake (5 g of sodium chloride containing 2 g of sodium) by the World Health Organization (WHO). Although efforts are made to reduce salt consumption, the underlying mechanisms still pose challenges to several meat industries and consumers to comply with the regulations. The current review highlights detailed supporting data on how salt can be reduced by substitution with other substances as a remedy for cardiovascular diseases. Feasible alternatives for reducing sodium content are simply reducing NaCl input in products and substituting with non-chloride salts such as phosphate and/or using chloride salts such as potassium chloride (KCl), calcium chloride (CaCl2) and magnesium chloride (MgCl2), suitable plant extracts, flavor compounds and using advanced technologies. |
Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Theodora Ojangba, Li Zhang, Zhuo Wang, "COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS", International Journal Of Creative and Innovative Research In All Studies,
vol. 3, no. 11, pp. 57-69, 2021.
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MLA
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Theodora Ojangba, Li Zhang, Zhuo Wang "COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS." International Journal Of Creative and Innovative Research In All Studies,
vol 3, no. 11, 2021, pp. 57-69.
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APA
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Theodora Ojangba, Li Zhang, Zhuo Wang (2021). COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS. International Journal Of Creative and Innovative Research In All Studies,
3(11), 57-69.
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COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS
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