101
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Fernández J, Melo O, Larraín R, Fernández M. Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method. Meat Sci 2019; 158:107881. [PMID: 31301889 DOI: 10.1016/j.meatsci.2019.107881] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 05/11/2019] [Accepted: 06/27/2019] [Indexed: 10/26/2022]
Abstract
Beef imports in Chile have increase annually by close to 10% in the past 10 years, threatening the national industry. Understanding the importance of different attributes may help guide a strategy for the local beef industry. Thus, the goal of the study was to identify which attributes observable at the point of sale influence the beef buying process. The sample was a set of 406 price observations, search attributes (intrinsic and extrinsic cues), and credence attributes of differentiated beef. The study was conducted in 15 counties in the Metropolitana region in Chile, and the results indicated that among differentiated beef, the highest valued attributes were low fat and natural. In addition, Angus and Wagyu beef, breeds associated by consumers with increased tenderness and flavor, were highly valued. Finally, processed beef products (portioned, marinated, or seasoned) were more valued than unprocessed products. An important and unexpected result is that highlighting Chile as the country of origin is a negatively valued attribute.
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Affiliation(s)
- Jaime Fernández
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Oscar Melo
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile.
| | - Rafael Larraín
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
| | - Macarena Fernández
- Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile
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102
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Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing? Meat Sci 2019; 150:14-22. [DOI: 10.1016/j.meatsci.2018.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 10/09/2018] [Accepted: 10/09/2018] [Indexed: 12/23/2022]
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103
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Golin Bueno Costa R, Caiafa Junior A, Gomes da Cruz A, Sobral D, Gonçalves Costa Júnior LC, Jacinto de Paula JC, Magalhães Machado Moreira G, Martins Teodoro VA. Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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104
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Messaoudi M, Begaa S. Dietary Intake and Content of Some Micronutrients and Toxic Elements in Two Algerian Spices (Coriandrum sativum L. and Cuminum cyminum L.). Biol Trace Elem Res 2019; 188:508-513. [PMID: 29911262 DOI: 10.1007/s12011-018-1417-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Accepted: 06/11/2018] [Indexed: 02/04/2023]
Abstract
This study presents the elemental concentration obtained in two Algerian spices (Coriandrum sativum L. and Cuminum cyminum L.) evaluated by instrumental neutron activation analysis (INAA), in order to highlight the importance of these spices as a potential source of micronutrients. The daily intake of micronutrients and potentially toxic elements were determined and compared with the recommended values (RDA) and were found to be well below the tolerance limits. Twenty-two elements were assessed, eight essential chemicals were quantified with tendency K > Ca > Na > Fe > Zn > Cr > Co > Se, and three potential toxic elements were present in the descending content pattern Br > As > Sb.
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Affiliation(s)
- Mohammed Messaoudi
- Nuclear Research Centre of Birine, Po Box 180, Ain Oussera, 17200, Djelfa, Algeria.
| | - Samir Begaa
- Nuclear Research Centre of Birine, Po Box 180, Ain Oussera, 17200, Djelfa, Algeria
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105
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Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3213-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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106
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Li Y, Wan Z, Yang X. Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic. Food Funct 2019; 10:4090-4101. [DOI: 10.1039/c8fo02593b] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Gum arabic enhances the saltiness perception of liquid/semi-solid foods via a mucopenetration effect.
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Affiliation(s)
- Yanlei Li
- Laboratory of Food Proteins and Colloids
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
- Department of Food Science and Technology
- South China University of Technology
- Guangzhou 510640
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107
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Zhu Z, Li Q, Li Q, Sun F, Yan G, Lang H. Enhancement of orbitofrontal and insular cortices responses to spicy perception increases high salt sensation: An event-related potentials study. HEART AND MIND 2019. [DOI: 10.4103/hm.hm_48_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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108
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Mudalal S, Petracci M. Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2019. [DOI: 10.1590/1806-9061-2019-0996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- S Mudalal
- An-Najah National University, Palestine
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109
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Morrison H, Meloncelli N, Pelly FE. Nutritional quality and reformulation of a selection of children's packaged foods available in Australian supermarkets: Has the Health Star Rating had an impact? Nutr Diet 2018; 76:296-304. [PMID: 30426624 DOI: 10.1111/1747-0080.12486] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2018] [Revised: 08/01/2018] [Accepted: 09/11/2018] [Indexed: 01/29/2023]
Abstract
AIM To examine whether the nutritional quality of children's packaged food products available in Australian supermarkets improved between 2013 and 2016, and whether any change could be detected in product reformulation since the introduction of the Health Star Rating (HSR) labelling scheme. METHODS Packaged food products marketed towards children were purchased from three Australian supermarkets in July 2013 (for a previous study) and July 2016. Nutritional quality was assessed using the Food Standards Australian New Zealand Nutrient Profiling Scoring Criterion. Comparisons were made between the nutrient composition and formulation of products (a) available in 2013 and 2016; and (b) with and without HSR graphics. RESULTS Of the 252 children's packaged products analysed, 53.6% were classified as 'less healthy'. HSR-labelled products had a significantly higher proportion classified as 'healthy' than those without the HSR (χ2 = 26.5; P < 0.0001; 73.8% and 59.0%, respectively). Overall, 28.5% displayed the HSR; the majority (81.5%) having a rating of ≥3.0 stars. Cereal-based products had the greatest uptake of the scheme, with HSR-labelled products having significantly lower mean energy and saturated fat content (P < 0.01) and higher mean protein and fibre content (P < 0.001) than non-HSR products. Reformulation of products that were available in 2013 had occurred in 100% of HSR-labelled products in comparison to 61.3% of non-HSR labelled products. CONCLUSIONS Despite the introduction of the HSR, more than half of children's packaged foods sampled are 'less healthy'. However, early indications suggest that the HSR may stimulate healthier product reformulation.
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Affiliation(s)
- Holly Morrison
- School of Health and Sport Sciences, University of the Sunshine Coast, Queensland, Australia
| | - Nina Meloncelli
- School of Health and Sport Sciences, University of the Sunshine Coast, Queensland, Australia
| | - Fiona E Pelly
- School of Health and Sport Sciences, University of the Sunshine Coast, Queensland, Australia
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110
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Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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111
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Dong OM. Excessive dietary sodium intake and elevated blood pressure: a review of current prevention and management strategies and the emerging role of pharmaconutrigenetics. BMJ Nutr Prev Health 2018; 1:7-16. [PMID: 33235949 PMCID: PMC7678480 DOI: 10.1136/bmjnph-2018-000004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/01/2018] [Accepted: 08/02/2018] [Indexed: 12/25/2022] Open
Affiliation(s)
- Olivia M Dong
- Center for Pharmacogenomics and Individualized Therapy, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, USA
- Division of Pharmacotherapy and Experimental Therapeutics, UNC Eshelman School of Pharmacy, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, USA
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112
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Chen G, Hu R, Li Y. Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.06.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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113
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Kaur G, Kumar V, Goyal A, Tanwar B, Kaur J. Optimization of nutritional beverage developed from radish, sugarcane and herbal extract using response surface methodology. ACTA ACUST UNITED AC 2018. [DOI: 10.1108/nfs-11-2017-0247] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.
Design/methodology/approach
The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.
Findings
The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.
Originality/value
The developed product can help to promote the use of radish as a substrate for the beverage industry.
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114
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Chemical elements of Algerian Mentha spicata L. used in the treatment of digestive system disorders by employing instrumental neutron activation analysis technique. J Radioanal Nucl Chem 2018. [DOI: 10.1007/s10967-018-5976-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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115
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Jung EY, Jin SK, Hur SJ. Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice. Food Chem 2018; 250:197-203. [PMID: 29412911 DOI: 10.1016/j.foodchem.2018.01.065] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/02/2018] [Accepted: 01/07/2018] [Indexed: 10/18/2022]
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116
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Fosberg (Damiano) H, Joyner (Melito) HS. The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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117
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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.
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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
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118
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Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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119
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Claus JR, Jeong JY. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast. Poult Sci 2018; 97:667-675. [DOI: 10.3382/ps/pex168] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Accepted: 05/18/2017] [Indexed: 11/20/2022] Open
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120
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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.
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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.
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121
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Sodium-Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Food Additives. J Acad Nutr Diet 2018; 118:878-885. [PMID: 29311039 DOI: 10.1016/j.jand.2017.10.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Accepted: 10/30/2017] [Indexed: 11/21/2022]
Abstract
BACKGROUND Sodium-reduced packaged food products are increasingly available to consumers; however, it is not clear whether they are suitable for inclusion in a potassium-reduced diet. For individuals with impaired renal potassium excretion caused by chronic kidney disease and for those taking certain medications that interfere with the rennin-angiotensin aldosterone axis, the need to limit dietary potassium is important in view of the risk for development of hyperkalemia and fatal cardiac arrhythmias. OBJECTIVE The primary objective of this study was to determine the impact of the reduction of sodium in packaged meat and poultry products (MPPs) on the content of potassium and phosphorus from food additives. DESIGN This was a cross-sectional study comparing chemically analyzed MPPs (n=38, n=19 original, n=19 sodium-reduced), selected from the top three grocery chains in Canada, based on market share sales. All MPPs with a package label containing a reduced sodium content claim together with their non-sodium-reduced packaged MPP counterparts were selected for analysis. The protein, sodium, phosphorus, and potassium contents of sodium-reduced MPPs and the non-sodium-reduced (original) MPP counterparts were chemically analyzed according to the Association of Analytical Communities official methods 992.15 and 984.27 and compared by using a paired t test. The frequency of phosphorus and potassium additives appearing on the product labels' ingredient lists were compared between groups by using McNemar's test. RESULTS Sodium-reduced MPPs (n=19) contained 44% more potassium (mg/100 g) than their non-sodium-reduced counterparts (n=19) (mean difference [95% CI): 184 [90-279]; P=0.001). The potassium content of sodium-reduced MPPs varied widely and ranged from 210 to 1,500 mg/100 g. Potassium-containing additives were found on the ingredient list in 63% of the sodium-reduced products and 26% of the non-sodium-reduced products (P=0.02). Sodium-reduced MPPs contained 38% less sodium (mg/100 g) than their non-sodium-reduced counterparts (mean difference [95% CI]: 486 [334-638]; P<0.001). The amounts of phosphorus and protein, as well as the frequency of phosphorus additives appearing on the product label ingredient list, did not significantly differ between the two groups. CONCLUSIONS Potassium additives are frequently added to sodium-reduced MPPs in amounts that significantly contribute to the potassium load for patients with impaired renal handling of potassium caused by chronic kidney disease and certain medications. Patients requiring potassium restriction should be counseled to be cautious regarding the potassium content of sodium-reduced MPPs and encouraged to make food choices accordingly.
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122
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Shazer WH, Jiminez-Maroto LA, Sato T, Rankin SA, Sindelar JJ. Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer. MEAT AND MUSCLE BIOLOGY 2018. [DOI: 10.22175/mmb2017.01.0005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Sodium chloride (NaCl) serves as a key ingredient in processed meats contributing to both quality and food safety. Continued interest exists in identifying NaCl replacement ingredients with saltiness potentiation while still preserving important functional properties. An approach to identify ingredients with sodium reduction potential is to first critically evaluate their efficacy in replacement studies followed by reduction investigation. The use of traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) has previously shown potential as effective sodium replacement and reduction ingredients for frankfurters; however, their efficacy in other meat products having different sodium chloride needs is not well understood. In this study, 7 treatments [100% flake salt (FS) and 25, 50, and 75% SS or NFE replacement of the NaCl provided by FS] were investigated in bacon, beef jerky, summer sausage, and boneless ham to understand what impact SS or NFE had on sensory properties including salty taste, and product qualities such as color, purge, and texture profiles. Replacement levels of FS with either SS or NFE for bacon (50 and 75% SS or NFE), beef jerky (50 and 75% SS or NFE), and summer sausage (50% SS and 50% NFE) were identified that provided increases (P < 0.05) for saltiness sensory responses without negatively impacting sensory or quality attributes. For boneless ham, a replacement level that provided an increase for saltiness was not identified (P > 0.05). These results indicated that SS and NFE may be suitable ingredients to utilize in processed meat products to replace flake salt for sodium reduction strategies offering minimal negative impacts of quality and sensory attributes.
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Affiliation(s)
- William H. Shazer
- University of Wisconsin–Madison Meat Science and Muscle Biology Laboratory, Department of Animal Sciences
| | | | | | | | - Jeffrey J. Sindelar
- University of Wisconsin–Madison Meat Science & Muscle Biology Laboratory, Department of Animal Sciences
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123
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Chen XW, Yang DX, Guo J, Ruan QJ, Yang XQ. Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake. Food Funct 2018; 9:191-199. [DOI: 10.1039/c7fo01371j] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
QS-based hollow salt particles were developed that improve flavor performance with reduced sodium intake.
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Affiliation(s)
- Xiao-Wei Chen
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Dan-Xia Yang
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Jian Guo
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Qi-Jun Ruan
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins
- Department of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- People's Republic of China
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124
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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125
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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.
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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.
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126
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Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2020-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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127
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Cluff M, Kobane I, Bothma C, Hugo C, Hugo A. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Sci 2017; 133:143-150. [DOI: 10.1016/j.meatsci.2017.06.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Revised: 04/02/2017] [Accepted: 06/27/2017] [Indexed: 11/24/2022]
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128
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Triki M, Khemakhem I, Trigui I, Ben Salah R, Jaballi S, Ruiz-Capillas C, Ayadi M, Attia H, Besbes S. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population. Meat Sci 2017; 133:194-203. [DOI: 10.1016/j.meatsci.2017.07.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 07/02/2017] [Accepted: 07/07/2017] [Indexed: 10/19/2022]
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129
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Kim NH, Cho TJ, Rhee MS. Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions. ADVANCES IN APPLIED MICROBIOLOGY 2017; 101:1-47. [PMID: 29050664 DOI: 10.1016/bs.aambs.2017.05.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.
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Affiliation(s)
- Nam Hee Kim
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Tae Jin Cho
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
| | - Min Suk Rhee
- Department of Biotechnology, Korea University, Seoul, Republic of Korea
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130
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Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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131
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Luckose F, Pandey MC, Harilal PT. Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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132
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Elorriaga N, Gutierrez L, Romero IB, Moyano DL, Poggio R, Calandrelli M, Mores N, Rubinstein A, Irazola V. Collecting Evidence to Inform Salt Reduction Policies in Argentina: Identifying Sources of Sodium Intake in Adults from a Population-Based Sample. Nutrients 2017; 9:E964. [PMID: 28858263 PMCID: PMC5622724 DOI: 10.3390/nu9090964] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 08/21/2017] [Accepted: 08/23/2017] [Indexed: 11/16/2022] Open
Abstract
The maximum content of sodium in selected processed foods (PF) in Argentina was limited by a law enacted in 2013. Data about intake of these and other foods are necessary for policy planning, implementation, evaluation, and monitoring. We examined data from the CESCAS I population-based cohort study to assess the main dietary sources among PF and frequency of discretionary salt use by sex, age, and education attainment, before full implementation of the regulations in 2015. We used a validated 34-item FFQ (Food Frequency Questionnaire) to assess PF intake and discretional salt use. Among 2127 adults in two Argentinean cities, aged 35-76 years, mean salt intake from selected PFs was 4.7 g/day, higher among male and low education subgroups. Categories of foods with regulated maximum limits provided near half of the sodium intake from PFs. Use of salt (always/often) at the table and during cooking was reported by 9% and 73% of the population, respectively, with higher proportions among young people. Reducing salt consumption to the target of 5 g/day may require adjustments to the current regulation (reducing targets, including other food categories), as well as reinforcing strategies such as education campaigns, labeling, and voluntary agreement with bakeries.
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Affiliation(s)
- Natalia Elorriaga
- Centro de Excelencia en Salud Cardiovascular para el Cono Sur (CESCAS), C1414CPV Ciudad Autónoma de Buenos Aires, Argentina.
- Escuela de Nutrición, Universidad de Buenos Aires, C1122AAD Ciudad Autónoma de Buenos Aires, Argentina.
| | - Laura Gutierrez
- Centro de Excelencia en Salud Cardiovascular para el Cono Sur (CESCAS), C1414CPV Ciudad Autónoma de Buenos Aires, Argentina.
| | - Iris B Romero
- Escuela de Nutrición, Universidad de Buenos Aires, C1122AAD Ciudad Autónoma de Buenos Aires, Argentina.
| | - Daniela L Moyano
- Centro de Excelencia en Salud Cardiovascular para el Cono Sur (CESCAS), C1414CPV Ciudad Autónoma de Buenos Aires, Argentina.
| | - Rosana Poggio
- Centro de Excelencia en Salud Cardiovascular para el Cono Sur (CESCAS), C1414CPV Ciudad Autónoma de Buenos Aires, Argentina.
| | | | - Nora Mores
- Municipalidad de Marcos Paz, Pcia de Buenos Aires, 1727 Marcos Paz, Argentina.
| | - Adolfo Rubinstein
- Ministerio de Salud de la Nación, C1073ABA Ciudad Autónoma de Buenos Aires, Argentina.
| | - Vilma Irazola
- Centro de Excelencia en Salud Cardiovascular para el Cono Sur (CESCAS), C1414CPV Ciudad Autónoma de Buenos Aires, Argentina.
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133
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Shazer WH, Jiminez-Maroto LA, Sato T, Rankin SA, Sindelar JJ. Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.01.0006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
As interest continues in sodium reduction technologies, there is a need to understand the changes in physiochemical and sensory characteristics of reduced sodium food products. Previous research has shown that traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) offer efficacy as viable sodium reduction ingredients. However, their ability to provide similar results in other meat products with different requirements (e.g., flavor, functionality, etc.) for salt is not well understood. In this study, bacon, beef jerky, summer sausage, and boneless ham treatments were generated with sodium reductions of 30 and 50% by including either SS or NFE alone and in combination with potassium chloride (KCl). Sensory and quality measurements, including salty taste, and product qualities such as color, purge, and texture profiles were evaluated. No differences (P > 0.05) were observed for overall liking of bacon at 30 (SS and NFE) and 50% (SS) reductions containing KCl, and for overall liking of beef jerky (NFE) and boneless ham (SS) at 30% reductions utilizing either SS or NFE as a salt reduction tool. Further, saltiness liking scores showed no change (P > 0.05) at 30% reductions in bacon, beef jerky and boneless ham, while a decreased liking (P < 0.05) were observed in summer sausage products containing SS and NFE. These results suggest the use of SS and NFE can increase perceived salty taste without increasing the sodium content of multiple products investigated. These results indicated that SS and NFE are suitable ingredients to utilize in processed meat products to reduce sodium content, while each product has unique and variable responses in sensory attributes that must be considered.
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134
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Lopes M, Cavaleiro C, Ramos F. Sodium Reduction in Bread: A Role for Glasswort (Salicornia ramosissimaJ. Woods). Compr Rev Food Sci Food Saf 2017; 16:1056-1071. [DOI: 10.1111/1541-4337.12277] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 05/25/2017] [Accepted: 05/27/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Lopes
- Pharmacy Faculty; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Carlos Cavaleiro
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
| | - Fernando Ramos
- Pharmacy Faculty, CNC - Center for Neuroscience and Cell Biology; Univ. of Coimbra; Azinhaga de Santa Comba 3000-548 Coimbra Portugal
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135
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Jaenke R, Barzi F, McMahon E, Webster J, Brimblecombe J. Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods. Crit Rev Food Sci Nutr 2017; 57:3357-3372. [DOI: 10.1080/10408398.2015.1118009] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Rachael Jaenke
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Federica Barzi
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Emma McMahon
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Jacqui Webster
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
| | - Julie Brimblecombe
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
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136
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Amorim AMB, Nascimento JDS. A Highlight for Non- Escherichia coli and Non- Salmonella sp. Enterobacteriaceae in Dairy Foods Contamination. Front Microbiol 2017; 8:930. [PMID: 28596761 PMCID: PMC5442226 DOI: 10.3389/fmicb.2017.00930] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Accepted: 05/08/2017] [Indexed: 12/24/2022] Open
Affiliation(s)
- Angelo M. B. Amorim
- Laboratory of Microbiology, Instituto Federal de Educação, Ciência e Tecnologia do Rio de JaneiroRio de Janeiro, Brazil
- Department of Quality Control, Instituto de Tecnologia em Imunobiológicos Bio-Manguinhos, FiocruzRio de Janeiro, Brazil
| | - Janaína dos Santos Nascimento
- Department of Quality Control, Instituto de Tecnologia em Imunobiológicos Bio-Manguinhos, FiocruzRio de Janeiro, Brazil
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137
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Taylor C, Doyle M, Webb D. “The safety of sodium reduction in the food supply: A cross-discipline balancing act”—Workshop proceedings. Crit Rev Food Sci Nutr 2017; 58:1650-1659. [DOI: 10.1080/10408398.2016.1276431] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Christine Taylor
- US Food and Drug Administration Center for Food Safety and Applied Nutrition (Retired), College Park, Maryland, USA
| | - Michael Doyle
- Center for Food Safety, University of Georgia, Griffin, Georgia, USA
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138
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Lee J, Gwak E, Lee H, Ha J, Lee S, Kim S, Oh MH, Park BY, Choi KH, Yoon Y. Effects of low NaNO 2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:432-438. [PMID: 27739291 PMCID: PMC5337924 DOI: 10.5713/ajas.16.0391] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/18/2016] [Accepted: 10/03/2016] [Indexed: 12/12/2022]
Abstract
OBJECTIVE The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. METHODS Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. RESULTS Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions. CONCLUSION These results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Eunji Gwak
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Heeyoung Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Jimyeong Ha
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Soomin Lee
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Sejeong Kim
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Beom-Young Park
- National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kyoung-Hee Choi
- Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea
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139
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Gaudette NJ, Pietrasik Z. The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent. J SENS STUD 2017. [DOI: 10.1111/joss.12247] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Nicole J. Gaudette
- Food Processing Development Centre, Food and Bio Processing Branch; Alberta Agriculture and Forestry; Leduc Alberta Canada
| | - Zeb Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch; Alberta Agriculture and Forestry; Leduc Alberta Canada
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140
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García-Lomillo J, González-SanJosé MAL, Del Pino-García R, Rivero-Pérez MAD, Muñiz-Rodríguez P. Alternative natural seasoning to improve the microbial stability of low-salt beef patties. Food Chem 2017; 227:122-128. [PMID: 28274411 DOI: 10.1016/j.foodchem.2017.01.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 07/26/2016] [Accepted: 01/14/2017] [Indexed: 11/24/2022]
Abstract
The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4°C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.
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Affiliation(s)
- Javier García-Lomillo
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M A Luisa González-SanJosé
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Raquel Del Pino-García
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M A Dolores Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz-Rodríguez
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
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141
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Erickson MC, Doyle MP. The Challenges of Eliminating or Substituting Antimicrobial Preservatives in Foods. Annu Rev Food Sci Technol 2017; 8:371-390. [PMID: 28125350 DOI: 10.1146/annurev-food-030216-025952] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Consumers' criteria for evaluating food safety have evolved recently from considering the food's potential to cause immediate physical harm to considering the potential long-term effects that consumption of artificial ingredients, including antimicrobial preservatives, would have on health. As bacteriostatic and bactericidal agents to prevent microbial spoilage, antimicrobials not only extend shelf life, but they also enhance the product's safety. Antimicrobials and their levels that may be used in foods are specified by regulatory agencies. This review addresses the safety of antimicrobials and the potential consequences of removing those that are chemically synthesized or replacing them with antimicrobials from so-called natural sources. Such changes can affect the microbiological safety and spoilage of food as well as reduce shelf life, increase wastage, and increase the occurrence of foodborne illnesses.
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Affiliation(s)
- Marilyn C Erickson
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223; ,
| | - Michael P Doyle
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223; ,
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142
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Inguglia ES, Zhang Z, Tiwari BK, Kerry JP, Burgess CM. Salt reduction strategies in processed meat products – A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.016] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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143
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Li F, Zhuang H, Qiao W, Zhang J, Wang Y. Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3795-3805. [PMID: 28017995 PMCID: PMC5147706 DOI: 10.1007/s13197-016-2366-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2016] [Accepted: 10/07/2016] [Indexed: 11/30/2022]
Abstract
Effects of three salting treatments (Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl and Formulation IV: 40 % NaCl + 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 100 % NaCl) during processing and storage. Results showed that there were no significant differences among treatments for moisture, pH, and total volatile basic nitrogen (TVBN) content in dry-cured bacons during processing. The replacement of 40 % or less NaCl by KCl had no negative effects on the sensory quality of bacons during processing. Formulation III significantly reduced putrescine, cadaverine and histamine contents and enhanced nitrite residues compared with the control. After 12-day ripening and during storage, the substitution of NaCl by 60 % KCl significantly increased the N-nitrosodimethylamine (NDMA) content than the control. Principal component analysis showed that there were positive correlations between TVBN, biogenic amines (putrescine, cadaverine, histamine and tyramine) and NDMA, and negative correlation between NDMA and nitrite. These findings suggested the partial substitution of NaCl by KCl could be utilized for producing reduced-sodium dry-cured bacons to improve safety of finished products.
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Affiliation(s)
- Feng Li
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an, 271018 China
| | - Hong Zhuang
- Quality and Safety Assessment Research Unit, Agricultural Research Service, USDA, Athens, GA 30605 USA
| | - Weiwei Qiao
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China
| | - Yongli Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an, 271018 China
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095 China
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144
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Sayar S, Erdoğdu F, Eydemir G, Nayman E. Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0751] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Sayar
- Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy-Mersin, Turkey
| | - F. Erdoğdu
- Department of Food Engineering, Ankara University, 06110 Diskapi-Ankara, Turkey
| | - G. Eydemir
- Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy-Mersin, Turkey
| | - E. Nayman
- Department of Food Engineering, University of Mersin, 33343 Ciftlikkoy-Mersin, Turkey
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145
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Cluff M, Steyn H, Charimba G, Bothma C, Hugo CJ, Hugo A. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4048-4055. [PMID: 26711322 DOI: 10.1002/jsfa.7602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 12/19/2015] [Accepted: 12/21/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.5% salt levels were compared with 0 and 2% controls in fresh pork sausages for effects on chemical, microbial, sensory and technological stability. RESULTS Although significant (P < 0.001 to P < 0.01) differences were found between the 0 and 2% controls, no significant differences could be detected between the 2, 1.5 and 1% added NaCl treatments for the following: total bacteria counts on days 3, 6 and 9; TBARS of pork sausages stored at 4 °C on days 6 and 9 and stored at -18 °C on days 90 and 180; taste, texture and overall liking during sensory evaluation; and % cooking loss, % total loss and % refrigeration loss. Consumers were able to differentiate between the 2 and 1% added NaCl treatments in terms of saltiness. CONCLUSION This study indicated that salt reduction to intermediate levels can be considered a sodium reduction strategy in itself but that further research with regards to product safety is needed. © 2015 Society of Chemical Industry.
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Affiliation(s)
- MacDonald Cluff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Hannes Steyn
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - George Charimba
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Carina Bothma
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Celia J Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
| | - Arno Hugo
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
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146
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Zhou C, Wang Y, Cao J, Chen Y, Liu Y, Sun Y, Pan D, Ou C. The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing. Poult Sci 2016; 95:2160-6. [DOI: 10.3382/ps/pew128] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2016] [Indexed: 11/20/2022] Open
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147
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Badvela MK, Dickson JS, Sebranek JG, Schroeder WD. Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C. J Food Prot 2016; 79:1396-403. [PMID: 27497127 DOI: 10.4315/0362-028x.jfp-15-370] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
A reduced-sodium ready-to-eat (RTE) uncured turkey was manufactured with buffered dry vinegar treatments to validate the inhibition of Listeria monocytogenes and spoilage microflora and to determine the effects on sensory and quality attributes. Samples were stored at 4°C for 12 weeks, and the study was independently replicated three times. Two different five-strain inocula of L. monocytogenes obtained from different sources were used for evaluating the efficacy of the buffered dry vinegar treatments. The results showed that 0.6 and 0.8% buffered dry vinegar with a sodium base (BDV-SB) and buffered dry vinegar with a potassium base (BDV-PB) at 0.7 and 0.9% controlled L. monocytogenes for 12 weeks. The untreated control product containing no buffered dry vinegar showed >1 log increase in L. monocytogenes populations counts at the end of 2 weeks. Statistical analysis confirmed that the dry vinegar treatments inhibited (P > 0.05) the growth of L. monocytogenes compared with the untreated control. No significant differences (P > 0.05) were seen in the inhibition of L. monocytogenes between the two different five-strain inocula. Instrumental color results showed no significant differences between the treatments. Purge loss results showed no significant differences between the dry vinegar treatments, but significant differences were seen between the untreated control and dry vinegar treatments at a few testing intervals. The overall results indicated that the dry vinegar ingredients (6.66 to 8.83 mM acetic acid in the finished product) were effective in inhibiting L. monocytogenes obtained from multiple sources in reduced-sodium RTE uncured turkey stored at 4°C without adversely impacting the quality attributes.
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Affiliation(s)
- Mani K Badvela
- Kemin Industries Inc., 2100 Maury Street, Des Moines, Iowa 50317, USA
| | - James S Dickson
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA
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Ferrão L, Silva E, Silva H, Silva R, Mollakhalili N, Granato D, Freitas M, Silva M, Raices R, Padilha M, Zacarchenco P, Barbosa M, Mortazavian A, Cruz A. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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149
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Tamm A, Bolumar T, Bajovic B, Toepfl S. Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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150
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Chi Y, Zhang Q, Chen G, Zhao J, Zhang H, Jia D, Yao K. Survival ofEscherichia coliO157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13197] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Yuanlong Chi
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
- Chengdu Food and Drug Administration Research Institute; Chengdu 610041 China
| | - Qisheng Zhang
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
- Sichuan Academy of Food and Fermentation Industries; Chengdu 611130 China
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Gong Chen
- Sichuan Academy of Food and Fermentation Industries; Chengdu 611130 China
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Jiayuan Zhao
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
| | - Hongmei Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Dongying Jia
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
| | - Kai Yao
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
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