Reducing sodium in a meat emulsion model system prepared with mechanically recovered chicken meat

Consumers are increasingly aware of the relationship between sodium intake and hypertension. Therefore, the aim of the present study was to investigate the technological impacts of sodium (sodium chloride) reduction and KCl (potassium chloride)/phosphate addition in model meat emulsions prepared with mechanically recovered chicken meat (MRCM). The optimization process was performed using the Central Composite Design based on Response Surface Methodology, and consisted of 20 trials with six replicates at the center point. The emulsion stability and shear force were used as independent variables. In the joint evaluation of the responses, the best contents of phosphate (0.4%) and KCl (0.46%) were found for a sodium-reduced meat emulsion model system.