201
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O'Flynn CC, Cruz-Romero MC, Troy DJ, Mullen AM, Kerry JP. The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages. Meat Sci 2013; 96:633-9. [PMID: 24056406 DOI: 10.1016/j.meatsci.2013.08.028] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2013] [Revised: 08/14/2013] [Accepted: 08/24/2013] [Indexed: 11/16/2022]
Abstract
This study investigated effects of high pressure (HP) treatment of pork meat at 150 or 300 MPa for 5 min before manufacturing sausages on the reduction of phosphate levels and compared to sausages manufactured with untreated pork meat (control sausages). Improvement in perceived saltiness, juiciness and overall flavour was observed in sausages manufactured using HP-treated meat at 150 MPa and 0% phosphate, compared to control sausages. Sausages manufactured using meat HP-treated at 150 MPa and 0.25% phosphate (P<0.05) improved hardness of sausages. HP-treated meat at 300 MPa and 0% phosphate decreased juiciness and adhesiveness, while at 0.25% phosphate, adversely affected emulsion stability and sensory attributes. HP treatment did not affect significantly the lightness of the sausages; however, elimination of phosphate reduced (P<0.05) the yellowness, while HP treatment at 150 MPa with 0.25 or 0.5% phosphate increased (P<0.05) redness. HP reatment at 150 MPa has potential for reducing phosphate levels in sausages without significant changes in their functionality and improved acceptability.
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Affiliation(s)
- C C O'Flynn
- Department of Meat Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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202
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Hystead E, Diez-Gonzalez F, Schoenfuss TC. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. J Dairy Sci 2013; 96:6172-85. [PMID: 23910550 DOI: 10.3168/jds.2013-6675] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Accepted: 06/18/2013] [Indexed: 11/19/2022]
Abstract
Sodium chloride (NaCl) in cheese contributes to flavor and texture directly and by its effect on microbial and enzymatic activity. The salt-to-moisture ratio (S/M) is used to gauge if conditions for producing good-quality cheese have been met. Reductions in salt that deviate from the ideal S/M range could result in changing culture acidification profiles during cheese making. Lactococcus lactis ssp. lactis or Lc. lactis ssp. cremoris are both used as cultures in Cheddar cheese manufacture, but Lc. lactis ssp. lactis has a higher salt and pH tolerance than Lc. lactis ssp. cremoris. Both salt and pH are used to control growth and survival of Listeria monocytogenes and salts such as KCl are commonly used to replace the effects of NaCl in food when NaCl is reduced. The objectives of this project were to determine the effects of sodium reduction, KCl use, and the subspecies of Lc. lactis used on L. monocytogenes survival in stirred-curd Cheddar cheese. Cheese was manufactured with either Lc. lactis ssp. lactis or Lc. lactis ssp. cremoris. At the salting step, curd was divided and salted with a concentration targeted to produce a final cheese with 600 mg of sodium/100 g (control), 25% reduced sodium (450 mg of sodium/100 g; both with and without KCl), and low sodium (53% sodium reduction or 280 mg of sodium/100 g; both with and without KCl). Potassium chloride was added on a molar equivalent to the NaCl it replaced to maintain an equivalent S/M. Cheese was inoculated with a 5-strain cocktail of L. monocytogenes at different times during aging to simulate postprocessing contamination, and counts were monitored over 27 or 50 d, depending on incubation temperature (12 or 5 °C, respectively). In cheese inoculated with 4 log₁₀ cfu of L. monocytogenes/g 2 wk after manufacture, viable counts declined by more than 3 log₁₀ cfu/g in all treatments over 60 d. When inoculated with 5 log₁₀ cfu/g at 3mo of cheese age, L. monocytogenes counts in Cheddar cheese were also reduced during storage, but by less than 1.5 log10 cfu/g after 50 d. However, cheese with a 50% reduction in sodium without KCl had higher counts than full-sodium cheese at the end of 50 d of incubation at 4 °C when inoculated at 3 mo. When inoculated at 8 mo postmanufacture, this trend was only observed in 50% reduced sodium with KCl, for cheese manufactured with both cultures. This enhanced survival for 50% reduced-sodium cheese was not seen when a higher incubation temperature (12 °C) was used when cheese was inoculated at 3 mo of age and monitored for 27 d (no difference in treatments was observed at this incubation temperature). In the event of postprocessing contamination during later stages of ripening, L. monocytogenes was capable of survival in Cheddar cheese regardless of which culture was used, whether or not sodium had been reduced by as much as 50% from standard concentrations, or if KCl had been added to maintain the effective S/M of full-sodium Cheddar cheese.
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Affiliation(s)
- E Hystead
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul 55108
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203
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Pflaum T, Konitzer K, Hofmann T, Koehler P. Analytical and sensory studies on the release of sodium from wheat bread crumb. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6485-6494. [PMID: 23799642 DOI: 10.1021/jf4012906] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
As a basis for sodium reduction, interactions between sodium and wheat bread ingredients and their impact on salt perception in bread crumb were examined. The theoretical sodium binding capacities of wheat proteins revealed that a maximum amount of 0.24% NaCl (based on flour) could be bound in bread crumb by ionic interactions between sodium ions and acidic amino acid side chains. However, the sodium binding capacities of wheat proteins, determined by a magnetic beads assay and a sodium-selective electrode, were only about 0.002% NaCl. They were negligible concerning the sensory perception of saltiness, as 0.075 and 0.3% NaCl were the lowest noticeable differences using bread containing 0 and 1% NaCl as a reference, respectively. Extracting bread crumb in a mastication simulator with ultrapure water, buffer solutions, and artificial and human saliva revealed that interactions between sodium and wheat bread ingredients were sufficiently weak to enable complete sodium extraction during simulated mastication.
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Affiliation(s)
- Tabea Pflaum
- Hans-Dieter-Belitz-Institute for Cereal Grain Research, Lise-Meitner-Strasse 34, 85354 Freising, Germany
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204
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Felicio T, Esmerino E, Cruz A, Nogueira L, Raices R, Deliza R, Bolini H, Pollonio M. Cheese. What is its contribution to the sodium intake of Brazilians? Appetite 2013; 66:84-8. [DOI: 10.1016/j.appet.2013.03.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Revised: 03/04/2013] [Accepted: 03/05/2013] [Indexed: 01/03/2023]
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205
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Balan SN, Chua LS, Choong SSY, Chang YF, Say YH. Demographic differences in the saltiness intensity perception and pleasantness ratings of salty solutions and foods among Malaysian subjects. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.09.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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206
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García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco I, Astiasarán I, Ansorena D. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:876-881. [PMID: 22865242 DOI: 10.1002/jsfa.5811] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 04/24/2012] [Accepted: 06/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.
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Affiliation(s)
- Mikel García-Íñiguez de Ciriano
- Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008-Pamplona, Spain
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207
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Grummer J, Bobowski N, Karalus M, Vickers Z, Schoenfuss T. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. J Dairy Sci 2013; 96:1401-18. [DOI: 10.3168/jds.2012-6057] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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208
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Seo H, Iannilli E, Hummel C, Okazaki Y, Buschhüter D, Gerber J, Krammer GE, van Lengerich B, Hummel T. A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study. Hum Brain Mapp 2013; 34:62-76. [PMID: 22020878 PMCID: PMC6870243 DOI: 10.1002/hbm.21414] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Revised: 05/30/2011] [Accepted: 07/01/2011] [Indexed: 11/07/2022] Open
Abstract
Excessive intake of dietary salt (sodium chloride) may increase the risk of chronic diseases. Accordingly, various strategies to reduce salt intake have been conducted. This study aimed to investigate whether a salty-congruent odor can enhance saltiness on the basis of psychophysical (Experiment 1) and neuroanatomical levels (Experiment 2). In Experiment 1, after receiving one of six stimulus conditions: three odor conditions (odorless air, congruent, or incongruent odor) by two concentrations (low or high) of either salty or sweet taste solution, participants were asked to rate taste intensity and pleasantness. In Experiment 2, participants received the same stimuli during the functional magnetic resonance imaging scan. In Experiment 1, compared with an incongruent odor and/or odorless air, a congruent odor enhanced not only taste intensity but also either pleasantness of sweetness or unpleasantness of saltiness. In Experiment 2, a salty-congruent combination of odor and taste produced significantly higher neuronal activations in brain regions associated with odor-taste integration (e.g., insula, frontal operculum, anterior cingulate cortex, and orbitofrontal cortex) than an incongruent combination and/or odorless air with taste solution. In addition, the congruent odor-induced saltiness enhancement was more pronounced in the low-concentrated tastant than in the high-concentrated one. In conclusion, this study demonstrates the congruent odor-induced saltiness enhancement on the basis of psychophysical and neuroanatomical results. These findings support an alternative strategy to reduce excessive salt intake by adding salty-congruent aroma to sodium reduced food. However, there are open questions regarding the salty-congruent odor-induced taste unpleasantness.
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Affiliation(s)
- Han‐Seok Seo
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Emilia Iannilli
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Cornelia Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Yoshiro Okazaki
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Dorothee Buschhüter
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Johannes Gerber
- Department of Neuroradiology, University of Dresden Medical School, Dresden, Germany
| | | | | | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
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209
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Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride. J Poult Sci 2013. [DOI: 10.2141/jpsa.0120173] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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210
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211
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High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.07.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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212
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The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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213
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McGough MM, Sato T, Rankin SA, Sindelar JJ. Reducing sodium levels in frankfurters using a natural flavor enhancer. Meat Sci 2012; 91:185-94. [DOI: 10.1016/j.meatsci.2012.01.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2011] [Revised: 01/03/2012] [Accepted: 01/23/2012] [Indexed: 11/25/2022]
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214
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Choong SSY, Balan SN, Chua LS, Say YH. Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects. Nutr Res Pract 2012; 6:238-45. [PMID: 22808349 PMCID: PMC3395790 DOI: 10.4162/nrp.2012.6.3.238] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Revised: 05/24/2012] [Accepted: 05/24/2012] [Indexed: 11/04/2022] Open
Abstract
This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.
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Affiliation(s)
- Stella Sinn-Yee Choong
- Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman (UTAR) Perak Campus, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia
| | - Sumitha Nair Balan
- Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman (UTAR) Perak Campus, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia
| | - Leong-Siong Chua
- Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman (UTAR) Perak Campus, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia
| | - Yee-How Say
- Department of Biomedical Science, Faculty of Science, Universiti Tunku Abdul Rahman (UTAR) Perak Campus, Jalan Universiti, Bandar Barat, 31900 Kampar, Perak, Malaysia
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215
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Grossi A, Søltoft-Jensen J, Knudsen JC, Christensen M, Orlien V. Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. Meat Sci 2012; 92:481-9. [PMID: 22682686 DOI: 10.1016/j.meatsci.2012.05.015] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Revised: 04/01/2012] [Accepted: 05/18/2012] [Indexed: 10/28/2022]
Abstract
The combined effect of high pressure processing (HPP) (400, 600 and 800 MPa) and carrot fibre (CF) and potato starch (PS) on low salt (1.2%) pork sausages was investigated and compared with high (1.8%) salt sausages. Sausages had a marked increase in whitening with increasing content of fibre or starch, pressure level, and process temperature. The degree of redness was mainly affected by pressure level and heat treatment. An important finding regarding salt reduction was that the use of starch or fibre had more impact on textural properties than the level of salt since Young's modulus and strain at fracture were mainly affected by formulation and HPP. Water binding capacity of low salt sausages was improved to the same level as high salt sausages with HPP and addition of CF or PS particularly by the addition of PS which produced sausages with better sensory properties than CF. The sensory analysis showed that this approach is promising for producing low salt sausages.
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Affiliation(s)
- Alberto Grossi
- Department of Food Science, Food Chemistry, Faculty of Life Sciences, University of Copenhagen, Denmark.
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216
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McGough MM, Sato T, Rankin SA, Sindelar JJ. Reducing sodium levels in frankfurters using naturally brewed soy sauce. Meat Sci 2012; 91:69-78. [DOI: 10.1016/j.meatsci.2011.12.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2011] [Revised: 12/14/2011] [Accepted: 12/15/2011] [Indexed: 11/25/2022]
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217
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Kamleh R, Olabi A, Toufeili I, Najm N, Younis T, Ajib R. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese. J Dairy Sci 2012; 95:1140-51. [DOI: 10.3168/jds.2011-4878] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Accepted: 10/08/2011] [Indexed: 11/19/2022]
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218
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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Sci 2012; 90:472-7. [DOI: 10.1016/j.meatsci.2011.09.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 11/18/2022]
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219
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Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Sci 2012; 90:431-7. [DOI: 10.1016/j.meatsci.2011.09.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2011] [Revised: 08/19/2011] [Accepted: 09/01/2011] [Indexed: 11/15/2022]
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220
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Verma AK, Banerjee R. Low-sodium meat products: retaining salty taste for sweet health. Crit Rev Food Sci Nutr 2012; 52:72-84. [PMID: 21991991 DOI: 10.1080/10408398.2010.498064] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
There is a positive correlation between excessive intake of sodium and incidence of hypertension. As diet is the main source of sodium, awareness among people regarding its possible role upon health has driven demand for various low sodium foods including meat products. Meat products contribute a significant amount of dietary sodium, thus maligning their own image. However, this is not an easy task as common salt affects taste and flavor, functional attributes, stability, and food safety of meat products. The various properties such as taste and flavor, binding, as well as microbiological characteristics should be given due care while developing low salt meat products and accordingly different approaches have been proposed for processing of such products. Potassium chloride has been mostly used to replace sodium; however, a number of other salts, flavor enhancers, bitter blockers and water, as well as fat binders have also been attempted either alone or in different combinations. A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention. In future it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.
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Affiliation(s)
- Arun Kumar Verma
- Department of Livestock Products Technology, Maharashtra Animal and Fishery Sciences University, Seminary Hills, Nagpur, India.
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221
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Ferrini G, Comaposada J, Arnau J, Gou P. Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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222
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223
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Szymczak M, Kołakowski E, Felisiak K. Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02837.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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224
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225
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Ayyash M, Shah N. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese. J Dairy Sci 2011; 94:3761-8. [DOI: 10.3168/jds.2010-4103] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Accepted: 04/02/2011] [Indexed: 11/19/2022]
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226
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Liem DG, Miremadi F, Keast RSJ. Reducing sodium in foods: the effect on flavor. Nutrients 2011; 3:694-711. [PMID: 22254117 PMCID: PMC3257639 DOI: 10.3390/nu3060694] [Citation(s) in RCA: 161] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2011] [Revised: 05/31/2011] [Accepted: 06/10/2011] [Indexed: 11/25/2022] Open
Abstract
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium's specific functionality in terms of flavor and associated palatability of foods (i.e., increase of saltiness, reduction of bitterness, enhancement of sweetness and other congruent flavors). The current review discusses the sensory role of sodium in food, determinants of salt taste perception and a variety of strategies, such as sodium replacers (i.e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability.
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Affiliation(s)
- Djin Gie Liem
- School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Sensory Science Group, Deakin University, Melbourne 3125, VIC, Australia.
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227
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Ahn S, Zhao H, Smith ML, Ory MG, Phillips CD. BMI and lifestyle changes as correlates to changes in self-reported diagnosis of hypertension among older Chinese adults. ACTA ACUST UNITED AC 2011; 5:21-30. [PMID: 21273158 DOI: 10.1016/j.jash.2010.12.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2010] [Revised: 11/17/2010] [Accepted: 12/08/2010] [Indexed: 01/30/2023]
Abstract
Nutrition transition theory attributes increased prevalence of high blood pressure to excess body weight associated with lifestyle changes in recent decades. We examined the association of changes in self-reported hypertension diagnoses with changes in body mass index (BMI), health-related behaviors, health status, and social risk factors among older Chinese adults from 1997 to 2006. Data from the longitudinal China Health and Nutrition Survey (CHNS) were analyzed for adults who were age 60 years and older, had a BMI exceeding 18.6 kg/m(2), and reported no diagnosis of hypertension at baseline (n = 1928). Logistic regression models identified factors contributing to staying nonhypertensive or developing hypertension over time. Approximately 17.8% (n = 324) of study participants developed self-reported hypertension, whereas 83.2% (n = 1604) remained without hypertension. Those who stayed overweight or obese or became overweight or obese were more likely to report a new hypertension diagnosis. Incident diagnoses were also observed among those who developed acute conditions, sustained memory loss, or increased their income, whereas remaining nonhypertensive was more likely among rural residents and those who became more physically active and quit drinking alcohol. Study findings provided partial support for the nutrition transition theory whereby changing demographics and lifestyle factors were associated with increases in incident hypertension.
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Affiliation(s)
- SangNam Ahn
- Department of Social and Behavioral Health, Texas A&M Health Science Center, College Station, TX, USA.
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Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production. J Food Sci 2010; 75:C525-9. [DOI: 10.1111/j.1750-3841.2010.01691.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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