Seaweed has been used as a salt substitute and therefore has been used for the formulation of new sodium-reduced meat products. Seaweeds have minerals like Na, Ca, Mg, Mn, P, K, I, Fe and Zn. This high mineral content offers an enormous opportunity of using seaweeds as salt replacers in processed meat.
In the present Growing market of food ingredients development, reduced-salt food products are expected to grow at a compound annual growth rate (CAGR) of 5.1% from 2022 to 2030, Food Research Lab helps you in the development of low sodium and salt substitute for cooking for a healthier lifestyle by carrying out a through ingredient analysis.
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Formulation of Healthier Products – As a Source of Salt Replacers
1. Seaweeds –
As a Source of
Salt Replacers
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com
2. Today
Discussion
Salt and Health
Seaweed
Other Commercial benefits of seaweed
Seaweed as Biofuel
Seaweed as a source of Protein
Seaweed in packaging industries
Seaweed as cow feed
Seaweed as alternative green fuel
Seaweed as a salt substitute
3. Salt and Health
Food Ingredient development has greater potential
due to the ongoing global need for foods that
support health and wellbeing.
An increased risk of blood pressure, hypertension,
cardiovascular disease, and chronic renal disease
have all been linked to high dietary salt intake.
Untreated hypertension is the most significant risk
factor for cardiovascular, stroke, and renal disorders,
and it can cause kidney damage, dementia, or
blindness
Contd..
4. Over the past few years, several Salt substitutes have been suggested in order to formulate healthy
food products.
For instance, salt reducers (blends of NaCl with other salts), salt substitutes, and metallic salts (KCl,
potassium lactate) (KCl with lysine).
Herbs, spices, and yeast extracts are also suggested for low-sodium diets as flavour enhancers.
The compounds in garlic (allicin), ginger (gingerol), pepper (capsaicin), and black pepper (piperine,
isopiperine, isoclavicine, peperamine, and peperolein A and B), among others, activate the vanilloid
receptor (RVPT1) even though they do not stimulate the gustatory salt receptors (through Na+
channel depolarization).
As an outcome, they may be able to mask the absence or reduction of sodium salt
5.
6. Seaweed
Seaweeds are algae grown in the sea with a
formidable source of nutrients and bio compounds
like polysaccharides, omega-3 fatty acids, Protein,
carotenoids, polyphenolic compounds, vitamins and
minerals.
These phytonutrients have been reported for their
several health benefits, such as antioxidants,
antihyperlipidemic, antihypertensive and anticancer
properties. Seaweeds range in color from red to
green to brown to black.
They grow along rocky shorelines and are abundant
in Asian countries, including Japan and China.
Contd..
7. Seaweeds have now become a vital resource used in varied sectors such as food, pharmaceuticals,
and cosmetics 33 genera of seaweed are cultivated for commercial purposes.
Using technical instruments such as seaweed printing tables and seaweed harvesters, seaweeds can
be cultivated profitably. Moreover, seaweeds emerge as a viable source of fresh water due to their
natural desalination process, and this feature makes it possible to use them in drought-affected
areas.
Small-scale manufacturers are exploring cost-effective cultivation areas for commercial farming due
to their functional properties and initiatives developed to promote the use of seaweeds as new
ingredients for food applications.
Using filter feeders, seawater pollution is curbed, and some organizations have invested in long
vertical floating ropes, termed 3D farming, where seaweeds are cultivated along with Shellfish.
Contd..
8. It is a regenerative process with minor
investments in fertilizers. Wind farms are
used as a location for seaweed farming. With
no ship movements, this proves beneficial as
a base for seaweed plantations. Some have
gone to the extent of integrating floating
solar panels, shellfish cultivation, wind farms
and seaweed farming!
9. Other Commercial benefits of seaweed
Seaweed as Biofuel
Seaweed as a source of Protein
Ethanol extracted from seaweed can be mixed with
natural gas components and used as biofuel. The
benefits of using seaweed for biofuels include fast
production and non-dependency on freshwater.
Manufacturers in the food industry show interest in
utilizing seaweeds as protein sources. Using the
benefits of naturally occurring sunlight and salt,
seaweed can be easily cultivated.
10. Seaweed as alternative green fuel
Large brown algae seaweeds called kelp helps in
absorbing carbon dioxide in the ocean and elevate
the oxygen supply of the surrounding areas, thus
maintaining optimum pH level.
Kelp as a fuel source decreases the level of
greenhouse gases and reduces dependency on
fossil fuels. Unlike the alternative greener fuels,
sugar and corn, seaweeds are cost-effective.
Thus, Commercial seaweed farming is a positive
stride that helps face the energy crisis in the future.
11. Seaweed as a salt substitute
Seaweed has been used as a salt substitute and
therefore has been used for the formulation of new
sodium-reduced meat products.
Seaweeds have minerals like Na, Ca, Mg, Mn, P, K, I,
Fe and Zn. This high mineral content offers an
enormous opportunity of using seaweeds as salt
replacers in processed meat.
This, in turn, would help reduce the consumption of
Na while refining the intake of other minerals.
12. Seaweeds also have a low Na/K ratio, a convenient feature for preventing hypertension and
cardiovascular disease risks. Given these opportunities, the meat sector has formulated low-salt meat
products with additional promising health benefits.
A 2017 study published in Meat Science found that the substitution of AlgySalt® in fresh and cooked
sausages showed significantly higher colour, texture and juiciness punctuation; however, cooked
sausages containing the salt mixture had better sensory acceptance.
Another study published in the Korean Journal of Food Science Animal Resources in 2015 showed
that frankfurters were substituted by the addition of four species of edible seaweeds (sea tangle, sea
mustard, hijiki and glasswort) and found that sea tangle and sea mustard presented better results in
terms of cooking loss, emulsion stability and sensory properties (color, flavour, juiciness, tenderness)
than in comparison with average salt content.
Contd..
13. Similarly, in the same journal (2015), sea mustard was substituted for a low NaCl meat emulsion
system.
The findings showed that the textural parameters like hardness, springiness, and cohesiveness were
unchanged when the emulsion-based meat product was applied to sea mustard.
Another study in 2016, published in the Journal of Food Science and Technology, showed the
assessed effectiveness of the inclusion of a water-soluble extract from Palmaria Palmate as a salt
replacer in the elaboration of cooked ham.
The findings showed that the sensorial acceptance of the cooked ham with seaweeds was
comparable to control with the usual salt content, even after 6 months of refrigerated storage period.
Further, another study published in the Journal of Food Science (2016) showed that including
Wakame in black puddings with reduced salt content provided products with lower cooking loss and
an appearance and colour similar to the control.
Contd..
14. The findings showed that reformulated products
with 0.6% NaCl and seaweeds had higher spiciness
and saltiness scores than the black puddings control.
Studies also showed that incorporating algae such as
Porphyra umbilicalis, Palmaria palmate, Himanthalia
elongate, Eucheuma Spionsum, and Undaria
pinnatifida seems a promising alternative in
formulating healthier food products with functional
attributes.
15. Conclusion
In the present Growing market of food ingredients
development, reduced-salt food products are
expected to grow at a compound annual growth rate
(CAGR) of 5.1% from 2022 to 2030, Food Research
Lab helps you in the development of low sodium and
salt-free recipes for a healthier lifestyle by carrying
out a through ingredient analysis.
16. 1Gullón, P., Astray, G., Gullón, B., Franco, D., Campagnol, P. C. B., & Lorenzo, J. M. (2020).Inclusion of
seaweeds as healthy approach to formulate new low-salt meat products. Current Opinion in Food
Science.doi:10.1016/j.cofs.2020.05.005
Parniakov O, Toepfl S, Barba FJ, Granato D, Zamuz S, Galvez F, Lorenzo JM: Impact of the soy protein
replacement by legumes and algae based proteins on the quality of chicken rotti. J Food Sci Technol
2018, 55
Choi YS, Kum JS, Jeon KH, Park JD, Choi HW, Hwang KE, Jeong TJ, Kim YB, Kim CJ: Effects of Edible
Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters. Korean J
Food Sci Anim Resour 2015, 35:748–756. 39.
Kim CJ, Hwang KE, Song DH, Jeong TJ, Kim HW, Kim YB, Jeon KH, Choi YS: Optimization for reduced-
fat / low-NaCl meat emulsion systems with sea mustard (Undaria pinnatifida) and phosphate. Korean
J Food Sci Anim Resour 2015, 35:515– 523. 40.
References:
17. Barbieri G, Barbieri G, Bergamaschi M, Francheschini M, Berizi E: Reduction of NaCl in cooked ham by
modification of the cooking process and addition of seaweed extract (Palmaria palmata). LWT - Food
Sci Technol 2016, 73:700–706.
Fellendorf S, O’Sullivan MG, Kerry JP: Impact of ingredient replacers on the physicochemical
properties and sensory quality of reduced salt and fat black puddings. Meat Sci 2016, 113:17–25. 42.
He D, Wang X, Ai M, Kong Y, Fu L, Zheng B, Song H, Huang Q: Molecular mechanism of high-pressure
processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poult Sci
2019, 98:2670–2678.
References:
