The application of pulsed electric field as a sodium reducing strategy for meat products
Food Chemistry（2020）
Abstract
•PEF has a sodium-reducing potential that can play a role in public health.•PEF improved saltiness by influencing the salt-diffusion and sodium-delivery.•PEF-treated samples had significantly (p < 0.05) lower sodium content.•Sensory scores of the PEF-treated samples were comparable with control.•PEF reduced (p < 0.05) the shear force (N) and toughness (N/mm.sec) of the products.
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Key words
Pulsed electric field,Sodium reduction,Beef,Jerky,Storage stability,Sensory analysis
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