Abstract
RESEARCH BACKGROUND: The food industry is constantly searching for solutions to reduce the sodium content in meat products as the world is facing an increased risk of diseases caused by a greater intake of sodium from salt through processed foods, including minced meat products. EXPERIMENTAL APPROACH: The aim of this work is to determine potential use of chia mucilage in different mass fractions (2 and 4 %) in traditional products with reduced salt mass fraction (by 15 and 30 %) and to evaluate its impact on technological properties, colour, texture and sensory parameters of minced meat product ćevap. Given its water-binding and gelling properties, chia mucilage may exert a similar functional effect as salt in minced meat products, particularly in improving water retention and texture. RESULTS AND CONCLUSIONS: The results showed that replacement of sodium chloride with chia mucilage did not have a significant effect on some technological properties, such as pH and cooking loss, but textural parameters were affected, producing softer and stickier product in general. A treatment in which sodium chloride was reduced by 15 % and 2 % chia mucilage were added was preferred in terms of appearance, juiciness and overall acceptability, while higher chia mucilage mass fractions led to lower scores in taste and saltiness perception as shown in sensory analysis. NOVELTY AND SCIENTIFIC CONTRIBUTION: As a conclusion, it was established that chia mucilage can help reduce the salt content, but with careful reformulation so that it does not change the sensory qualities.