51
|
Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
52
|
Hastaoglu E, Vural H. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques. Korean J Food Sci Anim Resour 2018; 38:224-239. [PMID: 29805273 PMCID: PMC5960821 DOI: 10.5851/kosfa.2018.38.2.224] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Revised: 11/20/2017] [Accepted: 11/20/2017] [Indexed: 11/06/2022] Open
Abstract
In this study, the possible changes in the quality characteristics of pastırma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.
Collapse
Affiliation(s)
- Emre Hastaoglu
- Cumhuriyet University, Yildizeli Vocational School, Department of Food Technology, Sivas, Turkey
| | - Halil Vural
- Hacettepe University, Faculty of Engineering, Department of Food Engineering, Ankara, Turkey
| |
Collapse
|
53
|
Allison A, Fouladkhah A. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 2018; 7:E16. [PMID: 29389843 PMCID: PMC5848120 DOI: 10.3390/foods7020016] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 01/23/2018] [Accepted: 01/26/2018] [Indexed: 11/19/2022] Open
Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
Collapse
Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| |
Collapse
|
54
|
Delgado-Pando G, Fischer E, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Salt content and minimum acceptable levels in whole-muscle cured meat products. Meat Sci 2018; 139:179-186. [PMID: 29428882 DOI: 10.1016/j.meatsci.2018.01.025] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 01/26/2018] [Accepted: 01/30/2018] [Indexed: 11/16/2022]
Abstract
Reported salt levels in whole-muscle cured meat products differ substantially within and among European countries, providing substantial scope for salt reduction across this sector. The objective of this study was to identify the minimum acceptable salt levels in typical whole-muscle cured products in terms of physicochemical, microbial and sensorial properties. Salt levels in a small selection of commercial Irish meat products were determined to establish a baseline for reduction. Subsequently, eight different back bacon rasher and cooked ham products were produced with varying levels of salt: 2.9%, 2.5%, 2% and 1.5% for bacon, and 2%, 1.6%, 1.0% and 0.8% for ham. Salt reduction produced products with significantly harder texture and higher microbial counts, with no difference in the colour and affecting the sensory properties. Nonetheless, salt reduction proved to be feasible to levels of 34% and 19% in bacon and ham products, respectively, compared to baseline.
Collapse
Affiliation(s)
| | | | - Paul Allen
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland
| | - Joe P Kerry
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Ruth M Hamill
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| |
Collapse
|
55
|
Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
Collapse
Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| |
Collapse
|
56
|
Yim DG, Chung KY, Jo C, Nam KC. Use of alternative curing salts for processing salamis. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:123-128. [PMID: 28823130 PMCID: PMC5756913 DOI: 10.5713/ajas.17.0432] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/04/2017] [Accepted: 08/02/2017] [Indexed: 12/04/2022]
Abstract
OBJECTIVE This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. METHODS Various types of curing salts (KCl or MgCl2) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. RESULTS The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05). CONCLUSION Alternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea
| | - Ku-Young Chung
- Department of Animal Science and Biotechnology, Sangji University, Wonju 26339, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| |
Collapse
|
57
|
Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, Sandell M. Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods 2017; 6:E103. [PMID: 29186893 PMCID: PMC5742771 DOI: 10.3390/foods6120103] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 11/22/2017] [Accepted: 11/23/2017] [Indexed: 12/14/2022] Open
Abstract
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.
Collapse
Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | - Anu Hopia
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | | | | | - Sari Mäkinen
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Anne Pihlanto
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Mari Sandell
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| |
Collapse
|
58
|
Application of the magnetic induction technique for the non-destructive assessment of salt gain after the salting process of Parma ham. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
59
|
GONÇALVES CARLA, RODRIGUES JÉSSICA, JÚNIOR HERALDO, CARNEIRO JOÃO, FREIRE TASSYANA, FREIRE LUÍSA. Sodium reduction in margarine using NaCl substitutes. AN ACAD BRAS CIENC 2017; 89:2505-2513. [DOI: 10.1590/0001-3765201720150618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 05/02/2016] [Indexed: 11/22/2022] Open
|
60
|
Zhou CY, Wang Y, Pan DD, Cao JX, Chen YJ, Liu Y, Sun YY, Ou CR. The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing. Food Sci Biotechnol 2017; 26:679-687. [PMID: 30263592 DOI: 10.1007/s10068-017-0089-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 03/13/2017] [Accepted: 03/16/2017] [Indexed: 11/26/2022] Open
Abstract
Twelve pieces of longissimus dorsi were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B + L and calpains activities decreased after dry-curing and maintained potential activities values of 23.25 and 15.04% in the final products, respectively. The myosin heavy chain (MHC) and C protein were intensely degraded at the dry-ripened stage; the 50 kDa desmin increased at day 2 and then disappeared at day 11. The total free amino acids content increased from 333.18 mg/100 g in the raw to 1096.54 mg/100 g at the end of the dry-ripening. This work provided a mechanism for the accumulation of free amino acids and predicted the proteolysis extent of myofibrillar proteins by monitoring the changes of three marker proteins (MHC, C protein and 50 kDa desmin) during Chinese traditional dry-cured loins processing.
Collapse
Affiliation(s)
- Chang-Yu Zhou
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Ying Wang
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Dao-Dong Pan
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Jin-Xuan Cao
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Yin-Ji Chen
- 2Department of Food Science, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Yuan Liu
- 3College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
| | - Yang-Ying Sun
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Chang-Rong Ou
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| |
Collapse
|
61
|
Schmidt M, Dornelles R, Vidal A, Fontoura A, Kubota E, Mello R, Kempka A, Demiate I. Development of cooked and smoked chicken sausage with reduced sodium and fat. J APPL POULTRY RES 2017. [DOI: 10.3382/japr/pfw054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
62
|
Barbosa PT, Santos IC, Ferreira VC, Fragoso SP, Araújo ÍB, Costa AC, Araújo LC, Silva FA. Physicochemical properties of low sodium goat kafta. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
63
|
Kim JH, Noh HY, Kim GH, Ahn SJ, Hong GE, Kim SK, Lee CH. Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an14556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life.
Collapse
|
64
|
Bampi M, Domschke N, Schmidt F, Laurindo J. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
65
|
Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork. Meat Sci 2016; 121:1-11. [DOI: 10.1016/j.meatsci.2016.05.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 05/02/2016] [Accepted: 05/03/2016] [Indexed: 12/27/2022]
|
66
|
Free amino acids and bioactive peptides profile of Pastırma during its processing. Food Res Int 2016; 89:194-201. [DOI: 10.1016/j.foodres.2016.07.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 07/29/2016] [Accepted: 07/31/2016] [Indexed: 11/20/2022]
|
67
|
Petrova I, Tolstorebrov I, Mora L, Toldrá F, Eikevik TM. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing. Meat Sci 2016; 121:243-249. [DOI: 10.1016/j.meatsci.2016.06.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 11/16/2022]
|
68
|
Soto AM, Garcia ML, Selgas MD. Technological and Sensory Properties of Calcium-Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Ana Maria Soto
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Luisa Garcia
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Dolores Selgas
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| |
Collapse
|
69
|
Mora L, Calvo L, Escudero E, Toldrá F. Differences in pig genotypes influence the generation of peptides in dry-cured ham processing. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
70
|
Pietrasik Z, Gaudette N, Johnston S. The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams. Meat Sci 2016; 116:102-9. [DOI: 10.1016/j.meatsci.2016.02.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2015] [Revised: 01/25/2016] [Accepted: 02/03/2016] [Indexed: 11/30/2022]
|
71
|
Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing. Food Sci Biotechnol 2016; 25:379-391. [PMID: 30263281 DOI: 10.1007/s10068-016-0053-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 10/01/2015] [Accepted: 11/07/2015] [Indexed: 10/22/2022] Open
Abstract
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.
Collapse
|
72
|
Merialdi G, Ramini M, Parolari G, Barbuti S, Frustoli MA, Taddei R, Pongolini S, Ardigò P, Cozzolino P. Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham. Ital J Food Saf 2016; 5:5564. [PMID: 27800441 PMCID: PMC5076734 DOI: 10.4081/ijfs.2016.5564] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 01/13/2016] [Accepted: 01/25/2016] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to investigate Clostridium botulinum growth and toxin production in the industrially manufactured Italian Parma ham. The study focuses on the Parma ham production phase identified as maximum risk to C. botulinum proliferation, i.e. the transition from cold phase (salting and resting) to a phase carried out at temperature between 15 and 23°C (drying). A preliminary in vitro test was carried out in order to verify the capability of 6 C. botulinum strains (1 type A, 4 type B, and 1 type E strains) to grow in conditions of temperature, pH and NaCl concentration comparable to those of the beginning stage of ham drying. Five C. botulinum strains grew at 20°C and pH 6, four strains produced toxin when inoculated at a concentration equal to 103 cfu/mL at NaCl concentration of 4%, while when the inoculum concentration was 10 cfu/mL, NaCl concentration of 3% resulted the toxin-genesis limiting factor. An experimental contamination with a mixture of the 5 C. botulinum strains selected by the preliminary in vitro test was performed on 9 thighs inoculated at the end of the resting phase. The study was designed to evaluate the potential growth and toxin production in extremely favourable conditions for the bacterium. Type B proteolytic C. botulinum toxin was produced after 14 days of incubation at 20°C in 2 thighs characterised by high weight, low number of days of resting and anomalous physiochemical characteristics [one for very low NaCl concentration (1.59%), the other for elevated pH (6.27) and both for high water activity values (>0.970)]. The results of this research confirm that the cold resting step is a critical phase in the production process of Parma ham for the investigated hazard. Based on the present study, the long resting phase adopted in the manufacturing of Parma ham is proven effective to prevent the growth of C. botulinum, an event which could not otherwise be excluded if the hams were processed under less stringent technological conditions.
Collapse
Affiliation(s)
- Giuseppe Merialdi
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Mattia Ramini
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | | | | | | | - Roberta Taddei
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Stefano Pongolini
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Paolo Ardigò
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Paolo Cozzolino
- Department of Public Health, Parma Local Health Unit, Parma, Italy
| |
Collapse
|
73
|
Lorenzo JM, Domínguez R, Munekata PE, Cittadini A. Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0505152] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
74
|
Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.073] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
75
|
RODRIGUES FM, ROSENTHAL A, TIBURSKI JH, CRUZ AGD. Alternatives to reduce sodium in processed foods and the potential of high pressure technology. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6833] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Júlia Hauck TIBURSKI
- Universidade Federal Rural do Rio de Janeiro, Brazil; Embrapa Food Technology, Brazil
| | | |
Collapse
|
76
|
Zhang Z, Yang Y, Tang X, Chen Y, You Y. Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1091038] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
77
|
del Olmo A, Calzada J, Gaya P, Nuñez M. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions. J Food Sci 2015; 80:C2404-12. [DOI: 10.1111/1750-3841.13078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 08/16/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Ana del Olmo
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Javier Calzada
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Pilar Gaya
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Manuel Nuñez
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| |
Collapse
|
78
|
Lorenzo JM, Cittadini A, Bermúdez R, Munekata PE, Domínguez R. Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.035] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
79
|
dos Santos BA, Campagnol PCB, Fagundes MB, Wagner R, Pollonio MAR. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage. Food Res Int 2015; 74:306-314. [DOI: 10.1016/j.foodres.2015.04.042] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 04/20/2015] [Accepted: 04/22/2015] [Indexed: 10/23/2022]
|
80
|
Saavedra-Garcia L, Bernabe-Ortiz A, Gilman RH, Diez-Canseco F, Cárdenas MK, Sacksteder KA, Miranda JJ. Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru. PLoS One 2015. [PMID: 26225848 PMCID: PMC4520464 DOI: 10.1371/journal.pone.0134700] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Background In resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. The main goal of this study was to assess if the use of potassium-enriched salt substitutes lead to perceived differences in taste utilizing a sensory discrimination test. Methods and Results A triangle taste test was conducted and participants were offered samples of cooked rice prepared with different salts. The only ingredient that differed in the preparation was the salt used: 100%NaCl (regular salt) and salts where sodium was replaced by 50%, 33% or 25% KCl (potassium-enriched salt). Comparisons were carried out according to the minimum number of correct judgments. A total of 156 subjects, 49% males, mean age 41.0 years (SD±15.5) years, participated in the study. Samples using 25% potassium-enrichment were indistinguishable in terms of taste from regular salt, whereas samples with 33% and 50% potassium-enrichment were distinguishable. Results were consistent when stratified by sex and age. Less than 10% of participants attributed the differences to bitterness or metallic flavor. Conclusions The 25% potassium-enriched salt is indistinguishable from regular salt. These findings suggest a potential to achieve sodium intake reduction strategies in cooking practices by substituting regular salt with potassium-enriched salt without affecting palatability.
Collapse
Affiliation(s)
- Lorena Saavedra-Garcia
- CRONICAS Center of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Antonio Bernabe-Ortiz
- CRONICAS Center of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru
- School of Public Health and Administration, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Robert H. Gilman
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, United States of America
- Área de Investigación y Desarrollo, Asociación Benéfica PRISMA, Lima, Peru
| | - Francisco Diez-Canseco
- CRONICAS Center of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - María Kathia Cárdenas
- CRONICAS Center of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Katherine A. Sacksteder
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, United States of America
| | - J. Jaime Miranda
- CRONICAS Center of Excellence in Chronic Diseases, Universidad Peruana Cayetano Heredia, Lima, Peru
- Department of Medicine, School of Medicine, Universidad Peruana Cayetano Heredia, Lima, Peru
- * E-mail:
| |
Collapse
|
81
|
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. Journal of Food Science and Technology 2015; 52:7771-82. [PMID: 26604350 DOI: 10.1007/s13197-015-1957-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
The modification of the salting procedure (from a three- to a two-salt coverage steps) and its effects on quality and stability properties has been investigated to reduce NaCl content of traditional dry-cured ham. The study was applied on green hams of small-S and large-L weight classes. Results evidenced that a two-salt coverage steps salting could be applied to reduce significantly NaCl content of S-size hams and to reach the physico-chemical conditions required for microbial stability at the end of ripening. The final salt content of the products results (p < 0.05) to depend on salting procedure and initial weight of the hams, while limited differences on quality properties have been observed being the latter mainly associated to the pattern of the volatile compounds. In particular, aldehydes and hexanal content were lower in hams undergone to a 2-steps salting. Sensory analysis evidenced that the hams with reduced NaCl (2s-S and 2s-L) were less easy to chew, less salty and with a lower intensity of the smoky flavour in respect to the 3s- ones. The study confirmed the feasibility of salt content reduction of traditional dry-cured hams by modifying the salting process. However, the weight of the initial tights resulted a critical factor in affecting salting diffusion, salt content and water activity of the ripened products, their quality and stability properties.
Collapse
|
82
|
Safa H, Gatellier P, Lebert A, Picgirard L, Mirade PS. Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1563-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
83
|
Pereira HC, de Souza VR, Azevedo NC, Rodrigues DM, Nunes CA, Pinheiro ACM. Optimization of Low Sodium Salts Mix for Shoestring Potatoes. J Food Sci 2015; 80:S1399-403. [PMID: 25944263 DOI: 10.1111/1750-3841.12884] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Accepted: 03/18/2015] [Indexed: 11/27/2022]
|
84
|
Fouladkhah A, Berlin D, Bruntz D. High-Sodium Processed Foods: Public Health Burden and Sodium Reduction Strategies for Industry Practitioners. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1022829] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
85
|
Lorenzo JM, Bermúdez R, Domínguez R, Guiotto A, Franco D, Purriños L. Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.019] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
86
|
dos Santos BA, Campagnol PC, Cavalcanti RN, Pacheco MT, Netto FM, Motta EM, Celeguini RM, Wagner R, Pollonio MA. Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
87
|
Dos Santos BA, Campagnol PCB, da Cruz AG, Morgano MA, Wagner R, Pollonio MAR. Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? J Food Sci 2015; 80:S1093-9. [DOI: 10.1111/1750-3841.12847] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 02/21/2015] [Indexed: 01/27/2023]
Affiliation(s)
| | - Paulo C. B. Campagnol
- Inst. Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro; CEP 38064-300 Uberaba Minas Gerais Brazil
| | - Adriano G. da Cruz
- Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; CEP 20260-100 Rio de Janeiro Rio de Janeiro Brazil
| | - Marcelo A. Morgano
- Inst. de Tecnologia de Alimentos; CEP 13070-178 Campinas São Paulo Brazil
| | - Roger Wagner
- Univ. Federal de Santa Maria; CEP 97105-900 Santa Maria Rio Grande do Sul Brazil
| | | |
Collapse
|
88
|
Freire TVM, Freire DO, de Souza VR, Gonçalves CS, Carneiro JDDS, Nunes CA, Pinheiro ACM. Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes. J SENS STUD 2014. [DOI: 10.1111/joss.12129] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Vanessa Rios de Souza
- Department of Food Science; Universidade Federal de Lavras; 37200-000 Lavras MG Brazil
| | | | | | - Cleiton Antônio Nunes
- Department of Food Science; Universidade Federal de Lavras; 37200-000 Lavras MG Brazil
| | | |
Collapse
|
89
|
Feltrin AC, de Souza VR, Saraiva CG, Nunes CA, Pinheiro ACM. Sensory study of different sodium chloride substitutes in aqueous solution. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12670] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ana Carolina Feltrin
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | - Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | | - Cleiton Antônio Nunes
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | |
Collapse
|
90
|
Bermúdez R, Franco D, Carballo J, Lorenzo JM. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.028] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
91
|
Davaatseren M, Chun JY, Cho HY, Min SG, Choi MJ. Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties. Korean J Food Sci Anim Resour 2014; 34:500-6. [PMID: 26761288 PMCID: PMC4662154 DOI: 10.5851/kosfa.2014.34.4.500] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 07/23/2014] [Accepted: 07/23/2014] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effects of NaCl replacers (KCl, CaSO4, and MgSO4) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO4 treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, MgSO4 treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and MgSO4 treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of CaSO4 also manifested harder and less adhesive than control (p<0.05), but the textural properties of CaSO4 treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and CaSO4 influenced negative effects on pork patties. In contrast, MgSO4 showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that MgSO4 was an effective Na-replacer in meat product formulation.
Collapse
Affiliation(s)
| | - Ji-Yeon Chun
- Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea
| | - Hyung-Yong Cho
- Department of Food Science and Biotechnology, CHA University, Seongnam 463-836, Korea
| | - Sang-Gi Min
- Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea
| | - Mi-Jung Choi
- Corresponding author: Mi-Jung Choi, Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea. Tel: +82-2-450-3048, Fax: +82-2-450-3726, E-mail:
| |
Collapse
|
92
|
Rodrigues J, Gonçalves C, Pereira R, Carneiro J, Pinheiro A. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 2014; 97:4733-44. [DOI: 10.3168/jds.2014-7913] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 04/16/2014] [Indexed: 11/19/2022]
|
93
|
Seong PN, Park KM, Kang SM, Kang GH, Cho SH, Park BY, Van Ba H. Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1164-73. [PMID: 25083111 PMCID: PMC4109873 DOI: 10.5713/ajas.2013.13770] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 03/11/2014] [Accepted: 04/10/2014] [Indexed: 12/03/2022]
Abstract
The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm NaNO2, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l’Eclairage (CIE) a* value, while the Du dry-cured ham had higher L*, CIE b* and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.
Collapse
|
94
|
Monteiro MLG, Mársico ET, Canto ACVCS, Costa-Lima BRC, Lázaro CA, Cruz AG, Conte-Júnior CA. Partial sodium replacement in tilapia steak without loss of acceptability. FOOD SCI TECHNOL INT 2014; 21:295-305. [PMID: 24831644 DOI: 10.1177/1082013214535229] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Accepted: 04/11/2014] [Indexed: 11/15/2022]
Abstract
The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes-onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P < 0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P < 0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.
Collapse
Affiliation(s)
- Maria Lúcia G Monteiro
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Eliane T Mársico
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Anna Carolina V C S Canto
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - Bruno R C Costa-Lima
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| | - César A Lázaro
- Faculty of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Perú
| | - Adriano G Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Júnior
- Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Brazil
| |
Collapse
|
95
|
Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride. Meat Sci 2014; 96:1325-31. [DOI: 10.1016/j.meatsci.2013.10.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2013] [Revised: 10/23/2013] [Accepted: 10/30/2013] [Indexed: 11/16/2022]
|
96
|
Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. J DAIRY RES 2013; 80:319-25. [DOI: 10.1017/s0022029913000204] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.
Collapse
|
97
|
Nasri N, Septier C, Beno N, Salles C, Thomas-Danguin T. Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.07.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
98
|
Marušić N, Aristoy MC, Toldrá F. Nutritional pork meat compounds as affected by ham dry-curing. Meat Sci 2012; 93:53-60. [PMID: 22910804 DOI: 10.1016/j.meatsci.2012.07.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2012] [Revised: 07/26/2012] [Accepted: 07/26/2012] [Indexed: 02/05/2023]
Abstract
This work is focused on the determination of compounds of nutritional interest that are naturally present in pork meat and how they are affected during the processing of dry-cured ham. Such compounds are creatine, creatinine, coenzyme Q(10), glutathione, carnosine, anserine, carnitine, taurine, cystine, cysteine and the essential amino acids. Their antioxidant and antyhipertensive functions were evaluated. Of all the assayed substances, only glutathione decreased totally during processing. Carnosine, creatinine, anserine and glutathione showed antioxidant, while cysteine, glutathione and carnosine showed antyhipertensive activity. So, dry-cured ham constitutes an excellent source of essential amino acids (all essential amino acids exhibited a large increase during processing) and other nutritionally interesting compounds such as cystine, cysteine, carnosine, anserine, taurine, carnitine and coenzyme Q(10).
Collapse
Affiliation(s)
- Nives Marušić
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Av. Agustín Escardino 7, 46980 Paterna (Valencia), Spain
| | | | | |
Collapse
|
99
|
Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7607-7615. [PMID: 22804717 DOI: 10.1021/jf3013772] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.
Collapse
Affiliation(s)
- Mónica Armenteros
- Animal Production and Food Science Department, Faculty of Veterinary Science, University of Extremadura, Avenida Universidad s/n, 10003 Cáceres, Spain
| | | | | | | | | |
Collapse
|
100
|
K-lactate and high pressure effects on the safety and quality of restructured hams. Meat Sci 2012; 91:56-61. [DOI: 10.1016/j.meatsci.2011.12.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 12/06/2011] [Accepted: 12/08/2011] [Indexed: 11/17/2022]
|