MINSK, 21 August (BelTA) – Belarusian scientists have come up with a mix of spices, which allows reducing the amount of salt in a sausage while keeping the original taste intact, BelTA learned from Svetlana Gordynets, Head of the Meat Products Technology Department of the Meat and Dairy Industry Institute of the National Academy of Sciences of Belarus.
The institute and the BSU Unitekhprom enterprise have developed special mixes, which allow reducing the salt sensibility threshold and the amount of edible salt in sausage products by 30%. Those represent quite a large number of meat products – about 70% of all the meat products.
Svetlana Gordynets explained that the mix of species relies on coriander, garlic, nutmeg, and some other things. The mix keeps the color and the taste of the sausage intact while the amount of salt can be reduced. The product has been tested by the Physiology Institute of the National Academy of Sciences of Belarus with success. Products with the salt substitute will be recommended for preventing cardiovascular diseases. The information will be put on labels of the products.
Svetlana Gordynets said she hopes Belarusian meat-packing plants will start making cooked sausages using the spice-based salt substitute soon.More about Society