Can you make a "low-salt sausage"?

Original title: Can I make a "low-salt sausage"?
seventh episode of the hit food documentary "Flavored Man 2", "Sausage All-Inn", presents a variety of sausages from around the world. Those who have followed sausage making or nutrition labels may find that quite a bit of salt is often added to a variety of sausages. In fact, not only sausages, but other processed meats, such as ham sausages, lunch meats, meat pies, meatballs, etc., are also very salty.
salt is one of the biggest health risk factors in modern people. A high-salt diet significantly increases the risk of high blood pressure, with dietary guidelines recommending no more than 6 grams of salt per day (and this 6 grams also include sodium from other sources of food), while patients with high blood pressure are less likely to be controlled.
actually, most people's intake is much higher than the recommended "control." In China, for example, the average intake of people in many regions is about 10 grams per day.
therefore, the Chinese Nutrition Society to "salt reduction" as a healthy diet as one of the "three reductions" to promote and promote.
in a variety of foods are actively seeking to "salt reduction" under the general trend, not only sausages these "traditional foods", ham sausage, lunch meat and other "processed foods" are also very little effort. Why is that?
simple answer is: salt in meat products, in addition to producing salty, there are more important functions!
Salt and dehydration
is the key to the corrosion of meat products
meat products are easily contaminated by pathogenic bacteria, some bacteria secrete toxins are very toxic. High salt has a significant effect on inhibiting bacterial growth. Botox, for example, has been the cause of many deaths. Therefore, anti-corrosion is the meat products need to be considered first.
salt has a certain anti-corrosion ability. Of course, meat products can not rely on salt alone to prevent corrosion, that would be too salty. In modern food, through the combination of various anti-corrosion means, under the premise of achieving anti-corrosion objectives, the impact on food safety, flavor and taste is minimized. Nitrites, for example, are the most effective preservative against Botox. Sodium lactate and sodium glycetic acid, when combined with salt, are more efficient for Liste bacteria. If you reduce the amount of salt, you need to add more preservatives, which consumers are more reluctant to do.
traditional sausages are largely free of other preservatives, salt and dehydration are key to corrosion protection.
the formation of meat products is closely related to salt
processed meat products need to be combined with as much water as possible in order to have a good taste.
to combine more water, on the one hand, salt is needed to make muscle fiber absorbent expansion, absorbed water can be firmly grasped by the muscles, in the subsequent heating does not lose. On the other hand, proteins in the meat need to dissolve, linked to each other to form protein glues, and water is fixed to the glues formed by these proteins. The more proteins dissolved, the more water is combined. Salt promotes the dissolution of more protein, usually about 2% in ham sausage meat products. This amount of salt is already very salty, but it is often not enough for water preservation, so often add more water-keeping capacity phosphates. In fact, phosphorus is also the human body needs elements, but people get enough phosphorus from a normal diet, so do not want to add more phosphorus intake.
salty and fresh taste make each other
the sausage has a special flavor compared to meat. This "scent" is a combination of flavours, the most important of which is the freshness of amino acids and nucleotides. During the marinating and drying process, proteins in the meat release fresh amino acids such as glutamate, as well as flavored nucleotides such as creatine. Together, these substances make sausages "fresher" than fresh meat. And the salty taste, and fresh taste will also produce synergy, so that the other side's taste more intense.
thousands of years of experience, people did not know the principle, but summed up enough experience: sausages to eat delicious, salt is indispensable.
delicious sausages, like bacon, ham, etc., are "processed meat products." Who who eat 50 grams of processed meat a day for a long time increases the risk of colorectal cancer by 18 percent, according to WHO summary data. The risk of colorectal cancer in the general population is about 2 per cent, after an 18 per cent increase of about 2.4 per cent - between the increased risk of these foods and the "real but not significant" risk, eating or not, you need to weigh your own choices.
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