Recently, a study in Spain has uncovered the potential of edible mushrooms as a substitute for salt in meat products. As is well known, excessive salt intake can increase the risk of cardiovascular diseases. Meat products typically contain a relatively high amount of added salt, so the meat industry is faced with the challenge of reducing salt content while maintaining the taste and quality of the products.
Edible mushrooms are rich in umami compounds such as polyphenols and glutamic acid, and are considered an ideal substitute for salt. They can help enhance the salty flavor, replenish the reduced sodium levels, and improve the taste of meat products.
Edible mushrooms offer a high content of carbohydrates, fiber, and protein. They also contain vitamins, minerals, and bioactive compounds that are beneficial to health. Due to their richness in polysaccharides and β-glucans, some varieties even have prebiotic properties. The umami compounds in edible mushrooms are crucial for flavor and aroma, which can increase the salty sensation of food while keeping the sodium levels low.
In the production process of meat products, salt plays a vital role in protein solubility, antibacterial activity, and flavor enhancement. It helps improve the taste of meat and preserve the products by reducing water activity and disrupting bacterial cells. Common salt substitutes like potassium chloride may cause food to taste bitter or have a metallic flavor. Technologies such as ultrasonic and high-pressure processing can help reduce salt content, but they may alter the texture of the food.
Research shows that mushrooms can effectively reduce the salt content in meat products. Incorporating white button mushrooms into beef tacos can reduce the salt content by 25%. Beef patties and hamburgers made with various mushroom powders have achieved a salt reduction of up to 61%. In chicken products, mushrooms can help reduce the salt content by up to 50%. However, it should be noted that some mushroom varieties may change the color of the food while reducing the salt content.
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