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.
This study investigated the potential of pulsed electric field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed on shear force (N) and toughness (N/mm s) of the products, which was also reflected in sensory scores. No effects for PEF were observed on colour, yield (%) and oxidative and microbial stability. PEF-treated samples (T2) had significantly (p < 0.05) lower sodium content than the control, however, the sensory scores were comparable (p > 0.05) with control and >84% of the panellists preferred T2 samples over T1 for saltiness. Results suggest that PEF treatment improved saltiness by influencing the salt diffusion and sodium delivery that led to better perception during chewing. PEF could be a novel method to produce healthier reduced-sodium meat products.