Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap

Area of Science:

• Food Science
• Meat Technology
• Nutritional Science

Background:

• Growing health concerns regarding high sodium intake from processed foods.
• Need for effective strategies to reduce sodium content in meat products.
• Exploration of natural ingredients as salt replacers.

Purpose of the Study:

• To investigate the efficacy of chia mucilage as a salt substitute in minced meat products.
• To evaluate the impact of varying chia mucilage concentrations (2% and 4%) and salt reduction levels (15% and 30%) on product quality.
• To assess the effects on technological properties, color, texture, and sensory attributes of ćevap.

Main Methods:

• Incorporation of chia mucilage at 2% and 4% into ćevap formulations with 15% and 30% reduced sodium chloride.
• Analysis of technological properties (pH, cooking loss).
• Evaluation of textural parameters, color, and sensory attributes through instrumental and sensory analysis.

Main Results:

• Chia mucilage did not significantly alter pH or cooking loss but resulted in softer, stickier textures.
• A formulation with 15% sodium chloride reduction and 2% chia mucilage was preferred for appearance, juiciness, and overall acceptability.
• Higher chia mucilage levels negatively impacted taste and saltiness perception.

Conclusions:

• Chia mucilage can be a functional ingredient for reducing sodium in meat products.
• Careful reformulation is necessary to maintain desirable sensory qualities.
• The optimal formulation involves a moderate salt reduction and a specific chia mucilage concentration.