Background/Objectives: To promote salt reduction before health problems arise, it is important to understand factors associated with reduced-salt product purchasing among consumers with low interest in such products. This study examined psychological...
Salt assumes a significant role in the production of meat gels. Excessive intake of salt adversely affects human health, and consumers’ demand for reduced-salt meat products is escalating. This review primarily introduces the characteristics of...
Contemporary healthy food issues and food safety concerns induce consumers to become more interested in a healthier diet such as foods reduced in salt. This study explores consumers’ behaviour, attitude, and expectations for the development of...
This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution....
The evolving modern lifestyle influences consumer dietary habits, driving the demand for new food products rooted in traditional healthy foods with greater health benefits. The Mediterranean diet, characterized by low animal fat intake and high veget...
Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a...
Excessive sodium intake is a public health concern, although sodium chloride is technologically essential in comminuted meat systems due to its role in protein solubilization, water binding, and gel formation. This study evaluated the extent to which...
This study evaluated the effects of reduced glutathione (GSH) application on the production and quality of sour passion fruit irrigated with brackish water in the semi-arid region of Paraíba, Brazil. The experiment was conducted in drainage ly...
Food choices are influenced by knowledge, attitudes, and behaviors (KABs); therefore, determining KABs regarding salt is a key point for salt reduction, which is a primary public health problem in Turkey. This study aimed to assess salt-related KABs...
This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty for...
Salt-affected arable land is distributed widely in China, especially in the North China Plain. Crop residue management under appropriate tillage is critical to improving salt-affected soil organic carbon and reducing the carbon footprint. This study...
This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-t...
Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alen...
Background/Objectives: Increased sodium chloride (NaCl) intake led to leukocyte activation and impaired vasodilatation via increased oxidative stress in human/animal models. Interestingly, subpressor doses of angiotensin II (AngII) restored endotheli...
Pangasius (Pangasianodon hypophthalmus) minced muscle with 1 and 2% salt was treated with different high-pressure processing and thermal methods, including conventional heat-induced gels (HIGs), high-pressure processing (HPP) prior to cooking (PC), H...
The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat prod...
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory...
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition...
Table salt is the main source of sodium (Na) in the human diet. Excessive supply of Na in a diet is strongly linked to many non-communicable human diseases, such as hypertension, obesity and stomach cancer. The World Health Organization recommends th...
Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries...
Sodium salt is critical for determining the quality of fermented vegetables, with particular influence on their physicochemical properties, textural characteristics, and food safety. However, the relatively high salt levels in traditional fermented p...
In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. Howev...
Acid reducing agents (ARAs) reduce the dissolution rate of weakly basic drugs in the stomach potentially leading to lower bioavailability. Formulating the API as a rapidly dissolving salt is one strategy employed to reduce the impact of ARAs on disso...
Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety risk due to possible presence and growth of the foodborne p...
Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe...
Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular p...
Efforts to reduce sodium chloride levels in meat products within the European Union are closely aligned with the World Health Organization’s recommendation to limit daily sodium intake to a maximum of 5 g per person. The nutritional significanc...
Background/objectives: Potassium-enriched lower-sodium salt substitutes (LSSS) offer consumers a practical way to increase potassium intake and decrease sodium intake, thereby reducing their risk of high blood pressure and cardiovascular disease. Thi...
High-sodium intake is associated with the increased risk of hypertension and cardiovascular disease. Monitoring and analyzing the sodium content in commercial food is instructive for reducing sodium intake in the general population. The sodium conten...
This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0%...
Successful strategies for policy makers and the food industry are required to reduce population salt intake. A 4-month cluster randomized controlled trial was conducted to evaluate whether the provision of salt-reduced bread with or without dietary c...
Widespread use of reduced-sodium salts can potentially lower excessive population-level dietary sodium intake. This study aimed to identify key barriers and facilitators to implementing reduced-sodium salt as a population level intervention. Semi-str...
Gel-based meat products have appealing market potential due to their unique texture, elasticity, and tender taste. Sodium chloride (NaCl) is commonly used in these products to enhance flavor, improve texture, ensure food safety, and extend shelf life...
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-sa...
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, lo...
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of hea...
Salinity is one of the major abiotic stresses limiting crop growth and productivity worldwide. Salt stress during germination degenerates crop establishment and declines yield in wheat, therefore alleviating the damage of salt stress to wheat seedlin...
Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor en...
Soil salinization is one of the main problems faced by modern agricultural production, especially cucumber production. This study screened the salt–alkali-tolerant cultivar ‘D1909’ and the salt–alkali-sensitive cultivar &lsquo...
One of the major problems related to climate change is the increase in land area affected by higher salt concentrations and desertification. Finding economically and environmentally friendly sustainable solutions that effectively mitigate salt stress...
Farmers frequently rely on mineral fertilizers to increase yields, improve or sustain crop productivity, and mitigate the adverse impacts of environmental stresses, including salinity. However, improper fertilization—whether inadequate or exces...
The electrochemical reduction mechanism of Mn in LiMn2O4 in molten salt was studied. The results show that in the NaCl-CaCl2 molten salt, the process of reducing from Mn (IV) to manganese is: Mn (IV)→Mn (III)→Mn (II)→Mn. LiMn2O4 reacts with molten sa...
Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by...
Salt stress is one of the major environmental stresses that imposes constraints to plant growth and production. Abscisic acid (ABA) has been well-proven to function as a central integrator in plant under salt stress, and trehalose (Tre) has emerged a...
Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We cond...
Lebanese sea salt is historically known as “white gold”. Traditional coastal sea salt production now survives mainly in the coastal city of Anfeh, and is facing various constraints due to regulations, as well as environmental threats whic...
During the nineteenth century, common salt (NaCl) was liberally applied to Australian farmland as a manure to improve productivity and as a fungicide to prevent, or at least reduce, the impact of rust in wheat. In an age where salinity control is par...
Strategies to reduce excess salt consumption play an important role in preventing cardiovascular disease, which is the largest contributor to global mortality from non-communicable diseases. In many countries, voluntary food reformulation programs se...
Mixing cement with seawater will cause the hydration process of cement to be different from that of ordinary cement, which will significantly affect cement’s mechanical properties and durability. This article investigates the effects of chlorid...
Salt-affected soils are a prevalent issue globally, resulting in a severe degradation of soil sustainability and plant productivity, reducing the area of agricultural land, and affecting food security. Therefore, eco-solutions and remediation approac...
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