NAS of Belarus told about innovative domestically-produced products

Svetlana Gordynets, the Head of the Meat Products Technology Department of the Meat and Dairy Industry Institute at the National Academy of Sciences of Belarus, spoke about the technology enabling to preserve the taste of the product while ensuring a low salt content, during her talk with 1st National Channel of Belarusian Radio

According to the representative of the National Academy of Sciences, the institute is constantly working to expand innovative products.

“There are products with a low content of table salt. The assortment is vast: boiled and semi-smoked sausages, products from beef, pork, and poultry. There are not so many of them, but there are enterprises that manufacture this group of goods,” Svetlana Gordynets emphasised.

The specialist spoke about an interesting development, “Salt gives the meat product a special taste, it is a preservative, which is involved in the formation of the colour of the product. If you reduce its quantity, the taste is violated. The consumer feels it, the product seems tasteless. To solve this problem, a technology for introducing special phyto-complexes was developed. They have useful properties, being based on plant materials and reducing the threshold of salt sensitivity. That is, these complexes make it possible to ensure the taste of the product and maintain its appearance at the level that it was with the usual content of table salt. Moreover, such additives enrich the product with potassium and magnesium, creating a wonderful taste and aroma. It is also possible to reduce the amount of food additives,” Svetlana Gordynets explained.