Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review

Muscle foods are key ingredients in food manufacturing and catering. Sodium in muscle foods mainly comes from salt, which plays various roles, such as a preservative, a flavor enhancer and water retention agent, but excessive intake is a global health issue. Therefore, salt reduction and salty taste enhancement in muscle foods have become a serious topic. This review explores five novel physical technologies for salt reduction and salty taste enhancement in muscle foods, emphasizing microwave heating effectiveness. Additionally, it explores the effects of microwave heating on salt reduction and salty taste enhancement in muscle foods through the perspective of microstructural modulation. By manipulating the microstructure of muscle foods via microwave heating, it is possible to improve the retention of taste compounds, increase the mobility of water and sodium ions, and create an uneven distribution and migration resistance gradient of salt, thereby enhancing the saltiness perception in muscle foods. Ultimately, the pathway and influencing factors of saltiness perception of muscle foods during oral processing were clarified. The aim of this review is to inspire advancements in salt reduction technologies for muscle foods.