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Yuan Y, Gao C, Yin X, Zhang X, Ji Y, Zheng X, Zhou Q, Wu Y. The Guidelines for use and promotion of low sodium salt in China. J Evid Based Med 2024; 17:454-467. [PMID: 38923391 DOI: 10.1111/jebm.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024]
Abstract
AIM Both excessive intake of sodium and inadequate intake of potassium are associated with blood pressure elevation and subsequent increase in the risk of cardiovascular disease, which accounts for the largest number of deaths in China and worldwide. Low sodium salt, a mixture of mainly sodium chloride and potassium chloride, has shown its great potential as a promising population strategy for sodium intake reduction through multiple large-scale, multicenter, randomized controlled trials among populations including patients with cardiovascular disease, individuals with and without hypertension, older and younger adults, and men and women in China and other countries. This Guidelines aims to provide expert recommendations for promotion and use of low sodium salt in China, based on the current available scientific evidence regarding the effectiveness, safety, cost-effectiveness, and acceptability of low sodium salts in various population groups and different application scenarios. The suggestions to key stakeholders are also made. METHODS A working group, an expert review committee and an advisory committee were established to be responsible for formulating the guidelines' scope and key questions to be addressed, for searching, synthesizing, and evaluating research evidence, proposing and reviewing the recommendations. The consensus on the final recommendations was reached using the GRADE grid method. RESULTS The working group summarized current available evidence of salt substitution regarding its effectiveness, safety, cost-effectiveness, acceptability, availability, suitability, etc. The Guidelines provided six recommendations advising different populations how to use low sodium salt, four recommendations on the application of low sodium salts in different scenarios, and five suggestions for key stakeholders to promote salt substitution. CONCLUSION The first evidence-based guidelines on promotion and use of low sodium salts covers all key questions in relevance and would play a critical role in prevention and control of hypertension and cardiovascular disease in China and worldwide.
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Affiliation(s)
- Yifang Yuan
- Clinical Research Institute, Institute of Advanced Clinical Medicine, Peking University, Beijing, China
- State Key Laboratory of Vascular Homeostasis and Remodeling, Peking University, Beijing, China
| | - Chao Gao
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China
| | - Xuejun Yin
- School of Population Medicine and Public Health, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, China
| | - Xianghui Zhang
- Clinical Research Institute, Institute of Advanced Clinical Medicine, Peking University, Beijing, China
- Department of Preventive Medicine, Shihezi University School of Medicine, Shihezi, China
| | - Yufei Ji
- Hypertension Center, National Center for Cardiovascular Diseases, Peking Union Medical College & Chinese Academy of Medical Sciences, Fuwai Hospital, Beijing, China
| | - Xizi Zheng
- Renal Division, Peking University First Hospital, Institute of Nephrology, Peking University, Beijing, China
| | - Qi Zhou
- Evidence-Based Medicine Center, School of Basic Medical Sciences, Lanzhou University, Lanzhou, China
| | - Yangfeng Wu
- Clinical Research Institute, Institute of Advanced Clinical Medicine, Peking University, Beijing, China
- State Key Laboratory of Vascular Homeostasis and Remodeling, Peking University, Beijing, China
- Department of Epidemiology and Biostatistics, School of Public Health, Peking University, Beijing, China
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Xu Y, Song X, Wang Z, Bai Y, Ren C, Hou C, Li X, Zhang D. Effects of Different Na + Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat. Foods 2024; 13:1647. [PMID: 38890876 PMCID: PMC11171583 DOI: 10.3390/foods13111647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 05/10/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
cAMP-dependent protein kinase (PKA) activity regulates protein phosphorylation, with Na+ playing a crucial role in PKA activity. The aim of this study was to investigate the effects of different Na+ concentrations on PKA activity and protein phosphorylation level in postmortem muscle. The study consisted of two experiments: (1) NaCl of 0, 20, 100, 200 and 400 mM was added to a muscle homogenate incubation model to analyze the effect of Na+ concentration on PKA activity, and (2) the same concentrations were added to pure PKA in vitro incubation models at 4 °C to verify the effect of Na+ on PKA activity. The PKA activity of the muscle homogenate model increased with storage time in groups with different Na+ concentrations. High concentrations of Na+ inhibited sarcoplasmic protein phosphorylation. The PKA activity at 24 h of storage and the sarcoplasmic protein phosphorylation level at 12 h of storage in the group with 200 mM Na+ was lower than that of the other groups. After 1 h incubation, the PKA activity of samples in the 200 mM Na+ group was inhibited and lower than that in the other Na+ groups in the in vitro incubation model. These results suggest that the Na+ concentration at 200 mM could better inhibit PKA activity. This study provided valuable insights for enhancing curing efficiency and improving meat quality.
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Affiliation(s)
| | | | | | | | | | | | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (Y.X.); (X.S.); (Z.W.); (Y.B.); (C.R.); (C.H.); (D.Z.)
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3
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Li Y, Zhao S, Xia X, Liu Q, Chen Q, Wang H, Kong B. Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths. Food Res Int 2024; 181:114144. [PMID: 38448104 DOI: 10.1016/j.foodres.2024.114144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/08/2024]
Abstract
The purpose of this study was to investigate the effects of different ionic strengths on the emulsifying and oxidation stabilities of myofibrillar protein-diacylglycerol emulsions containing catechin (MP-DAG-C), in which lard, unpurified glycerolytic lard (UGL), and purified glycerolytic lard (PGL) were used as oil phases in this study, respectively. Results revealed that emulsifying ability was significantly improved by UGL and PGL (P < 0.05). Meanwhile, the emulsifying activity and stability, absolute ξ-potential value, shear viscosity, and dynamic rheological characteristic of emulsions increased with the increase of ionic strength (P < 0.05) remarkablely, which reached the maximum value at 0.6-M sodium chloride (NaCl). The droplets of emulsions at 0.6-M ionic strength were smallest and distributed most uniformly compared to other NaCl conditions. The formation of thiobarbituric acid substances and carbonyls increased, and the total sulfydryl contents decreased as the extension of storage days (P < 0.05). However, the oxidation stability of MP-DAG-C emulsions was insignificantly decreased by ionic strengths (P > 0.05). The above results showed that MP-DAG-C emulsions could keep excellent emulsifying effects and oxidation stability under high ionic strengths. This study provides data support for the application of MP-DAG-C emulsions in emulsified meat products, which is benefit for promoting the development of high-quality emulsified meat products.
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Affiliation(s)
- Yuexin Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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4
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Yang S, Ma X, Huang Y, Lin B, Zhang L, Miao S, Zheng B, Deng K. Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef. Foods 2024; 13:291. [PMID: 38254592 PMCID: PMC10814945 DOI: 10.3390/foods13020291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/08/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride on the sodium content, water activity and distribution, protein solubility, microstructure, sensory characteristics and volatile flavor compounds in low-sodium marinated beef. The sodium content in the test group decreased up to 28% compared to 100% in the sodium chloride group C1. The formulation including 60% sodium chloride and a total of 40% compound alternative salts in groups F1 and F2 increased their myofibril fragmentation index and promoted the disruption of the myogenic fiber structure. Group F1 (the ratio of potassium lactate, calcium ascorbate and magnesium chloride was 2:1:1) performed higher solubility of myofibrillar proteins and lower transverse relaxation value than group F2 detected by low-field nuclear magnetic resonance, which indicated that F1 formulation was beneficial to promote the solubility of myofibrillar proteins and attenuate the water mobility of marinated beef. Moreover, group F1 had a more similar microstructure and more similar overall sensory attributes to group C1 according to the scanning electron microscopy. The sensory evaluation showed higher peak intensity and response values of volatile flavor compounds than group C1 and C2 (only 60% sodium chloride) when detected using gas chromatography-ion mobility spectrometry technology, which indicated that the compound alternative salts of group F1 can improve the lower quality of low-sodium marinated beef and perform similar attributes to the C1 sample regarding moisture distribution and microstructure and even performs better than it with regards to flavor. Therefore, the F1 formula possessed greater potential for application in low-sodium marinated meat products.
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Affiliation(s)
- Shujie Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Xiaoli Ma
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
| | - Yanfeng Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Boyue Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Longtao Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Song Miao
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
| | - Kaibo Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.Y.); (X.M.); (Y.H.); (B.L.); (L.Z.); (B.Z.)
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fuzhou 350002, China;
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5
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Wang J, Huang XH, Zhang YY, Li S, Dong X, Qin L. Effect of sodium salt on meat products and reduction sodium strategies - A review. Meat Sci 2023; 205:109296. [PMID: 37562267 DOI: 10.1016/j.meatsci.2023.109296] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/01/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Sodium salt is one of the important additives in food processing. However, excessive intake of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in most countries is higher than the World Health Organization recommends maximum consumption (5 g/d). 20% of the sodium intake in diets comes from meat products. Therefore, reducing the content of sodium salt in meat products and developing sodium salt-reduction meat products have attracted more and more attention for consumers. In this paper, the roles of sodium salt in meat product processing were reviewed. At the same time, sodium salt reduction strategies and existing problems were summarized and discussed. Multiple factors need to be considered to improve the salt-reduction meat product's quality. Relying on a single technology has a narrow application area, and it is difficult to achieve salt reduction. Therefore, a combination of multiple strategies could obtain a more ideal effect.
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Affiliation(s)
- Ji Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University Liaoning, Dalian 116034, PR China.
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6
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Zhu N, Zang M, Wang S, Zhang S, Zhao B, Liu M, Li S, Wu Q, Liu B, Zhao Y, Qiao X. Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions. Food Chem 2022; 397:133852. [PMID: 35940098 DOI: 10.1016/j.foodchem.2022.133852] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/10/2022] [Accepted: 08/01/2022] [Indexed: 11/19/2022]
Abstract
In this study, a strategy involving psyllium husk powder (PHP) was proposed to alleviate the textural deterioration of protein gels under low-sodium conditions. Results revealed that myofibrillar protein (MP) in 0.3 M NaCl could accommodate more PHP to achieve better gels properties compared with that of 0.6 M NaCl. The 3 % addition of PHP could lessen the textural deterioration of gels at 0.3 M NaCl because of the insertion of PHP into the hydrophobic cavity of MP. Consequently, the reduction in protein viscoelasticity and the thermal stability of the head and tail of myosin improved. α-Helix structures unfolded, intermolecular forces formed, and proteins aggregated. Molecular docking predicted hydrogen bonds and hydrophobic interactions as the main forces to stabilize the conformation of composites. Experiments further verified that hydrophobic interactions and disulfide bonds were the main forces that stabilized the structure of MP-PHP composite gels.
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Affiliation(s)
- Ning Zhu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China.
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China.
| | - Shunliang Zhang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Meng Liu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Su Li
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Qianrong Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Bowen Liu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Yan Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068 Beijing, China
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7
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Panea B, Ripoll G. Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages. Foods 2022; 11:2833. [PMID: 36140960 PMCID: PMC9498310 DOI: 10.3390/foods11182833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
It was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón—IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
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Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022; 10:1961-1974. [PMID: 35702291 PMCID: PMC9179121 DOI: 10.1002/fsn3.2812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/12/2022] Open
Abstract
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
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Affiliation(s)
- Xiangren Meng
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Danxuan Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhaoli Zhang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Hengpeng Wang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Peng Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhicheng Xu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Ziwu Gao
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems EngineeringFaculty of AgricultureBenha UniversityMoshtohorEgypt
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Javith S MA, Gunasekaran J, Xavier KM, Nayak BB, Krishna G, Balange AK. Influence of histidine on gelation properties of low sodium surimi from tilapia (
Oreochromis niloticus
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Mohammed Akram Javith S
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Janarthanan Gunasekaran
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - K.A. Martin Xavier
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Binaya Bhusan Nayak
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Gopal Krishna
- PI NAHEP ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
| | - Amjad K. Balange
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Versova, Mumbai Maharashtra 400061 India
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AKSU Mİ, ERDEMİR E. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1288-1298. [PMID: 35250054 PMCID: PMC8882536 DOI: 10.1007/s13197-021-05137-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2021] [Accepted: 05/06/2021] [Indexed: 11/26/2022]
Abstract
In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05).
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Affiliation(s)
- Muhammet İrfan AKSU
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Ebru ERDEMİR
- Department of Nutrition and Dietetics, İbrahim Çeçen University, Health High School, 04000 Ağrı, Turkey
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11
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Dunteman AN, McKenzie EN, Yang Y, Lee Y, Lee SY. Compendium of sodium reduction strategies in foods: A scoping review. Compr Rev Food Sci Food Saf 2022; 21:1300-1335. [PMID: 35201660 DOI: 10.1111/1541-4337.12915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 12/04/2021] [Accepted: 01/01/2022] [Indexed: 11/30/2022]
Abstract
In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two-hundred and seventy-seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.
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Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Elle N McKenzie
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Ying Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Youngsoo Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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12
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Erdemir E. Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ebru Erdemir
- Department of Nutrition and Dietetics, Faculty of Health Sciences Agri Ibrahim Cecen University Agri Turkey
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13
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Zhao B, Sun B, Wang S, Zhang Y, Zang M, Le W, Wang H, Wu Q. Effect of different cooking water on flavor characteristics of mutton soup. Food Sci Nutr 2021; 9:6047-6059. [PMID: 34760236 PMCID: PMC8565249 DOI: 10.1002/fsn3.2546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 08/11/2021] [Accepted: 08/14/2021] [Indexed: 01/07/2023] Open
Abstract
The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP-MS), amino acid analyzer, and thermal desorption (TDS)-gas chromatography-mass spectrometry (GC-MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP-MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´-IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup.
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Affiliation(s)
- Bing Zhao
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
| | - Shouwei Wang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business University (BTBU)BeijingChina
| | - Mingwu Zang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Wang Le
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Hui Wang
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
| | - Qianrong Wu
- China Meat Research CentreBeijingChina
- Beijing Academy of Food SciencesBeijingChina
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14
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Lin X, Tang Y, Hu Y, Lu Y, Sun Q, Lv Y, Zhang Q, Wu C, Zhu M, He Q, Chi Y. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8065-8080. [PMID: 34269568 DOI: 10.1021/acs.jafc.1c01687] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.
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Affiliation(s)
- Xin Lin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yao Tang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Yun Hu
- West China School of Pharmacy, Sichuan University, Chengdu 610041, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qi Sun
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Yuanping Lv
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Qisheng Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China
| | - Chongde Wu
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
| | - Meijun Zhu
- School of Food Science, Washington State University, Pullman, Washington 99164, United States
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China
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15
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Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.092] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Kim T, Riaz MN, Awika J, Teferra TF. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans. J Food Sci 2021; 86:1322-1334. [PMID: 33761139 DOI: 10.1111/1750-3841.15660] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 11/30/2022]
Abstract
Pulse proteins (PLP) can be ideal alternative-sources that produce a meat-like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba-bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gluten (15%) and texturized to produce HMMA using a twin-screw extruder (TX-52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 °C) for 3 hr and rehydrated by soaking at 25 °C for 2 hr, warm-soaking at 50 °C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm-soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm-soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI. PRACTICAL APPLICATION: Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well-defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.
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Affiliation(s)
- Taehoon Kim
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA
| | - Mian N Riaz
- Food Science and Technology Deptartment, Texas A&M University, College Station, Texas, USA
| | - Joseph Awika
- Department of Soil and Crop Science, Texas A&M University, College Station, Texas, USA
| | - Tadesse F Teferra
- School of Nutrition, Food Science & Technology, Hawassa University, Awasa, Ethiopia
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17
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Zhang Y, Zhang Y, Zhou X, Wang S, Li P. Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening. Foods 2021; 10:foods10030630. [PMID: 33802635 PMCID: PMC8002409 DOI: 10.3390/foods10030630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/04/2021] [Accepted: 03/09/2021] [Indexed: 11/27/2022] Open
Abstract
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and physicochemical and sensory characteristic analysis. Our results showed that the use of salt replacement varied the composition of the bacterial community and reduced the diversity of that in sodium-reduced fermented sausages. Moreover, the decrease in pH and the moisture content of fermented sausages with salt replacement accelerated the drying and ripening processes. The texture profile and color analysis did not reveal marked differences between normal fermented sausages and sodium-reduced products with salt replacement; however, salt replacement reduced resilience and lightness of fermented sausages. In addition, as shown in the principal component analysis, the comprehensive parameters of the fermented sausages with salt replacement were similar to those of normal salt products. These results indicate that the complex blends of salt replacement have great potential to be used to produce sodium-reduced fermented sausages.
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18
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Li Y, Cai K, Hu G, Gu Q, Li P, Xu B, Chen C. Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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19
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Cho DK, Lee B, Kim SK, Hyeonbin O, Kim YS, Choi YM. Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments. Food Sci Anim Resour 2021; 41:214-223. [PMID: 33987544 PMCID: PMC8114998 DOI: 10.5851/kosfa.2020.e90] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/03/2020] [Accepted: 11/12/2020] [Indexed: 11/23/2022] Open
Abstract
This study compared the quality, cooking, textural, and palatability
characteristics between sous-vide (SV) cooked pork loin patties with different
searing treatments (ST). Before SV cooking, STs were conducted on each side of
the pork loin patties for 0 (control) to 120 s (ST120), and all patties were
then cooked using an SV cooker at 75°C for 120 min. Noticeable
differences were observed in quality properties between the groups. The seared
SV loin patties exhibited lower lightness and higher browning index values
compared to the unseared SV loin patties (p<0.001). Cooking loss
gradually increased with increasing ST times, and the control group had a lower
percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001).
Changes in cooking properties were associated with the extent of ST, and the ST
groups exhibited a higher hardness value compared to the control group
(p<0.001). Regarding palatability, loin patties from the control group
scored lower in appearance acceptability compared to patties from the ST groups
(p<0.05) due to extent of browning on the surface. Moreover, the ST
groups did exhibit a higher flavor intensity compared to the control group, but
no differences were observed in tenderness and juiciness scores between the
control and ST60 groups. Due to these results, the ST60 group exhibited a
greater score in overall acceptability compared to the other groups except for
the ST90 group. Therefore, an additional ST before SV cooking can achieve a more
appealing appearance and palatability as well as to enhance the availability of
pork loin.
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Affiliation(s)
- Dong Kook Cho
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.,Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Song Ki Kim
- Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - O Hyeonbin
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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20
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Redondo-Solano M, Valenzuela-Martinez C, Juneja VK, Burson DE, Thippareddi H. Control of Clostridium perfringens spore germination and outgrowth by potassium lactate and sodium diacetate in ham containing reduced sodium chloride. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Ma F, Wang WY, Wang W, Cai KZ, Shang YF, Chen CG, Xu BC. Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2516-2523. [PMID: 32549602 PMCID: PMC7270451 DOI: 10.1007/s13197-020-04287-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/13/2019] [Accepted: 01/29/2020] [Indexed: 06/11/2023]
Abstract
To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausages (SRPS) cooled by the temperatures of 15-20 °C was larger than that of 0-10 °C. The higher cooling temperatures, especially at 20 °C, could change the movement and population of proton of inner water, decrease syneresis and facilitate the formation of homogenous cross-linked network, thus increasing the moisture retention of SRPS. Results of this work indicated that the control of cooling temperature of sodium-reduced sausages after cooking could serve as a feasible approach for improving the economic benefits and quality characteristics of the final products.
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Affiliation(s)
- Fei Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Wen-Ya Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Wu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Ke-Zhou Cai
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Cong-Gui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
| | - Bao-Cai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China
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22
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Zhang D, Li H, Wang Z, Emara AM, He Z. Effects of NaCl substitutes on physicochemical properties of salted pork. Meat Sci 2020; 169:108205. [PMID: 32599419 DOI: 10.1016/j.meatsci.2020.108205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 11/17/2022]
Abstract
The effects of NaCl substitutes (KCl and Ca-ascorbate) at a certain concentration (15%) on the salted pork microstructure were investigated. The changes of water, salt, element (Na, K and Ca) content and total weight in salted pork under different kinds of salts, concentration and salting time were also discussed. Results show the different treatments significantly affected the element content of salted pork. Under high concentration (20%) salting, the relationship with corresponding element content is K (5.08%) > Na (2.73%) > Ca (0.82%). In the mixed salt solution, Ca element significantly inhibited the content increases of Na than K, and sodium salt substitution with potassium and calcium salts significantly reduced the sodium content in salted pork. The relationship of specific surface area in pork salted with three kinds of salts (15% concentration) is KCl group (4.3011 m2/g) > NaCl group (4.2902 m2/g) > Ca-ascorbate group (4.2319 m2/g). K, Na, and Ca have a certain impact on the microstructure, which affects the increase of salt content in salted pork.
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Affiliation(s)
- Dong Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
| | - Zefu Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - A M Emara
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
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23
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Jaberi R, Kaban G, Kaya M. The effect of barberry (
Berberis vulgaris
L.) extract on the physicochemical properties, sensory characteristics, and volatile compounds of chicken frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14501] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rahimeh Jaberi
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Güzin Kaban
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
| | - Mükerrem Kaya
- Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey
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24
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Zhang D, Li H, He Z. Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis study evaluated the combined effects of sodium chloride (NaCl) substitutes, including potassium chloride (KCl) and calcium ascorbate, on physicochemical and sensory properties of low-sodium Chinese bacon. When KCl replaced 40 % NaCl, it had no significant (P > 0.05) effect on the physicochemical properties but had a certain effect on the sensory score. Using 30 % KCl and with 10 % calcium ascorbate (T2 group) replacing 40 % NaCl had good color score (6.73) and the overall acceptability score (6.90) was the highest in the experimental group. The color score of T2 group was significantly (P < 0.05) higher than that of control group (6.33). However, there was no significant difference (P > 0.05) in the overall acceptability score between the T2 group (6.90) and the control group (7.00). Therefore, a compound salt consisting of KCl and calcium ascorbate can be used in Chinese bacon, leading to sodium content about 40 % reduction.
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Affiliation(s)
- Dong Zhang
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
| | - Zhifei He
- College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
- Chongqing Engineering Research Center of Regional Food, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing400715, China
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25
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Expert design and desirability function approach for the development of diazepam thermally sensitive rectal gel. Ther Deliv 2019; 11:813-830. [PMID: 31847722 DOI: 10.4155/tde-2019-0078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Aim: The aim of the present work was to develop an in situ thermosensitive rectal gel for diazepam by using Expert-design for improving three factors and a three-level process was formed by using a cold method. Methods & materials: Response surface design was utilized to investigate the effect of independent variables like sodium chloride (NaCl, X1), poloxamer 407 (F-127, X2) and diazepam (X3), on different dependent variables such as gelation temperature, mucoadhesive strength, drug content, along with permeation and stability. Results: The obtained results revealed that the addition of diazepam enhanced the gelation temperature of hydrogel while it decreased the gel strength and mucoadhesive force. Conclusion: It is suggested that in situ hydrogels may be suitable candidates for rectal delivery.
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26
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Jin SK, Hur SJ, Yim DG. Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages. Food Sci Anim Resour 2019; 39:555-564. [PMID: 31508586 PMCID: PMC6728814 DOI: 10.5851/kosfa.2019.e36] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/04/2019] [Accepted: 04/16/2019] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.
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Affiliation(s)
- Sang Keun Jin
- Department of Animal Resources Technology,
Gyeongnam National University of Science and Technology,
Jinju 52725, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546,
Korea
| | - Dong Gyun Yim
- Department of Animal Science, Sangji
University, Wonju 26339, Korea
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27
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Conroy PM, O'Sullivan MG, Hamill RM, Kerry JP. Sensory optimisation of salt-reduced corned beef for different consumer segments. Meat Sci 2019; 154:1-10. [PMID: 30954793 DOI: 10.1016/j.meatsci.2019.03.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 02/09/2019] [Accepted: 03/20/2019] [Indexed: 01/27/2023]
Abstract
The study objectives were to determine assessors' (n = 256) preference for corned beef, produced with sequential reductions in NaCl concentrations and to determine if preference was affected by assessor age. The use of a salt replacer such as potassium lactate was also assessed. The youngest age cohort disliked samples containing the highest level of NaCl, whereas the oldest age cohort did not detect differences between samples. The most negatively perceived sample was the control, suggesting that NaCl levels added to commercial corned beef are currently too high for consumer acceptance. All age cohorts, with the exception of the 65-74 age cohort, accepted corned beef samples possessing NaCl levels closest to the FSAI target (1.63 g/100 g). No major sensory differences were noted between samples with and without potassium lactate by the ≥65 age cohort. Potassium lactate may be added to corned beef without affecting sensory attributes, whilst enhancing nutritional content. Assessors of varying age groups have differing preferences for certain NaCl levels and salt replacers.
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Affiliation(s)
- Paula M Conroy
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
| | - Ruth M Hamill
- Teagasc Food Research Centre, Ashtown, Castleknock, Dublin 15, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland.
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28
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Kim TK, Kim YB, Jeon KH, Jang HW, Lee HS, Choi YS. Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth. Food Sci Anim Resour 2019; 39:102-113. [PMID: 30882079 PMCID: PMC6411240 DOI: 10.5851/kosfa.2019.e8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 11/28/2018] [Accepted: 01/20/2019] [Indexed: 11/22/2022] Open
Abstract
In this study, the effect of sodium chloride (salt) concentration and phosphate
on the quality properties of samgyetang was investigated.
Increasing the salt concentration by 0.5% increased the moisture and ash
content, salinity, water holding capacity (WHC), and thiobarbituric acid
reactive substances (TBARS), whereas the protein content, pH, cooking losses,
and shear forces were decreased. Addition of phosphate to the brine increased
the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a
sensory evaluation, the scores for flavor and overall acceptability were the
highest when the salt concentration of the brine was 2.0%. Overall, this
study shows that the salt concentration and addition of phosphate to the brine
of samgyetang substantially influences the overall quality of
the chicken breast. Based on quality measurements and sensory scores, a
2.0% salt concentration with the addition of phosphate appear to be the
most suitable conditions for the manufacturing of marinated
samgyetang.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Young-Boong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Ki-Hong Jeon
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae-Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hyun-Sung Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Jin SK, Hur SJ, Yim DG. Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1666-1673. [PMID: 30744364 PMCID: PMC7463079 DOI: 10.5713/ajas.18.0707] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Accepted: 12/06/2018] [Indexed: 11/27/2022]
Abstract
Objective To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C*) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Sun-Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
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30
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Gore E, Mardon J, Cécile B, Lebecque A. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. J Dairy Sci 2019; 102:1-13. [DOI: 10.3168/jds.2018-15008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/10/2018] [Indexed: 11/19/2022]
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31
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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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32
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Feng J, Cao A, Cai L, Gong L, Wang J, Liu Y, Zhang Y, Li J. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Ozvural EB, Bornhorst GM. Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Hu Y, Shao Y, Wu C, Yuan C, Ishimura G, Liu W, Chen S. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chem 2018; 242:330-337. [DOI: 10.1016/j.foodchem.2017.08.087] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 08/03/2017] [Accepted: 08/27/2017] [Indexed: 11/24/2022]
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35
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Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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36
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Delgado-Pando G, Fischer E, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Salt content and minimum acceptable levels in whole-muscle cured meat products. Meat Sci 2018; 139:179-186. [PMID: 29428882 DOI: 10.1016/j.meatsci.2018.01.025] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 01/26/2018] [Accepted: 01/30/2018] [Indexed: 11/16/2022]
Abstract
Reported salt levels in whole-muscle cured meat products differ substantially within and among European countries, providing substantial scope for salt reduction across this sector. The objective of this study was to identify the minimum acceptable salt levels in typical whole-muscle cured products in terms of physicochemical, microbial and sensorial properties. Salt levels in a small selection of commercial Irish meat products were determined to establish a baseline for reduction. Subsequently, eight different back bacon rasher and cooked ham products were produced with varying levels of salt: 2.9%, 2.5%, 2% and 1.5% for bacon, and 2%, 1.6%, 1.0% and 0.8% for ham. Salt reduction produced products with significantly harder texture and higher microbial counts, with no difference in the colour and affecting the sensory properties. Nonetheless, salt reduction proved to be feasible to levels of 34% and 19% in bacon and ham products, respectively, compared to baseline.
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Affiliation(s)
| | | | - Paul Allen
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland
| | - Joe P Kerry
- School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Ruth M Hamill
- Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
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37
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High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2023-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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38
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The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners. Meat Sci 2017; 129:127-134. [DOI: 10.1016/j.meatsci.2017.02.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/21/2017] [Accepted: 02/22/2017] [Indexed: 01/16/2023]
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39
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Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. Meat Sci 2017; 123:50-56. [DOI: 10.1016/j.meatsci.2016.09.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 09/01/2016] [Accepted: 09/02/2016] [Indexed: 12/15/2022]
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40
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Soto AM, Garcia ML, Selgas MD. Technological and Sensory Properties of Calcium-Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Ana Maria Soto
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Luisa Garcia
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
| | - Maria Dolores Selgas
- Department of Nutrición, Bromatología y Tecnología de los Alimentos; Veterinary Faculty, Complutense University; Madrid 28040 Spain
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41
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BIS CV, BARRETTO TL, HENCK JMM, MATHIAS JC, OLIVEIRA LS, BARRETTO ACDS. Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0056] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Comminuted meat products—consumption, composition, and approaches to healthier formulations. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149861] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Nigel P. Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - James G. Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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43
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Yotsuyanagi SE, Contreras-Castillo CJ, Haguiwara MM, Cipolli KM, Lemos AL, Morgano MA, Yamada EA. Technological, sensory and microbiological impacts of sodium reduction in frankfurters. Meat Sci 2016; 115:50-9. [DOI: 10.1016/j.meatsci.2015.12.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 12/11/2015] [Accepted: 12/23/2015] [Indexed: 01/29/2023]
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44
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RODRIGUES FM, ROSENTHAL A, TIBURSKI JH, CRUZ AGD. Alternatives to reduce sodium in processed foods and the potential of high pressure technology. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6833] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Júlia Hauck TIBURSKI
- Universidade Federal Rural do Rio de Janeiro, Brazil; Embrapa Food Technology, Brazil
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45
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Li Y, Li C, Zhao F, Lin X, Bai Y, Zhou G. The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12587] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yingqiu Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
- Department of Industry and Information; Guangxi Vocational College of Technology and Business; Nanning Guangxi China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Fan Zhao
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Xisha Lin
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Yun Bai
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing, MOA; Jiangsu Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing 210095 China
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46
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Pietrasik Z, Gaudette NJ. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1845-1851. [PMID: 25155993 DOI: 10.1002/jsfa.6885] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 08/06/2014] [Accepted: 08/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages. Functionality via instrumental measures (yield, purge loss, pH, expressible moisture, proximate composition, sodium content, color, texture), safety (microbiological assessment) and consumer acceptability were obtained on all samples. RESULTS All non-control treatments resulted in products with sodium chloride contents below Canada's Health Check™ Program target for processed meats. There was no detrimental effect on water binding and texture in treatments when NaCl was substituted with OF60 sea salt replacers. Sodium reduction had no negative effect on the shelf life of the turkey sausages with up to 60 days of refrigerated storage. Consumer acceptability for all attributes did not differ significantly, except for aftertaste, which scored lowest for OF45 compared with the control (regular NaCl content). CONCLUSION This work demonstrated that salt replacers could potentially substitute for NaCl in smoked turkey sausages; however, further flavor optimization may be required to suppress undesirable levels of bitterness elicited by some of these ingredients.
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Affiliation(s)
- Zeb Pietrasik
- Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada
| | - Nicole J Gaudette
- Food Processing Development Centre, Food and Bio Processing Division, Alberta Agriculture and Rural Development, Leduc, AB T9E 7C5, Canada
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47
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Cogswell ME, Maalouf J, Elliott P, Loria CM, Patel S, Bowman BA. Use of Urine Biomarkers to Assess Sodium Intake: Challenges and Opportunities. Annu Rev Nutr 2015; 35:349-87. [PMID: 25974702 PMCID: PMC5497310 DOI: 10.1146/annurev-nutr-071714-034322] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
This article summarizes current data and approaches to assess sodium intake in individuals and populations. A review of the literature on sodium excretion and intake estimation supports the continued use of 24-h urine collections for assessing population and individual sodium intake. Since 2000, 29 studies used urine biomarkers to estimate population sodium intake, primarily among adults. More than half used 24-h urine; the rest used a spot/casual, overnight, or 12-h specimen. Associations between individual sodium intake and health outcomes were investigated in 13 prospective cohort studies published since 2000. Only three included an indicator of long-term individual sodium intake, i.e., multiple 24-h urine specimens collected several days apart. Although not insurmountable, logistic challenges of 24-h urine collection remain a barrier for research on the relationship of sodium intake and chronic disease. Newer approaches, including modeling based on shorter collections, offer promise for estimating population sodium intake in some groups.
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Affiliation(s)
- Mary E Cogswell
- Division for Heart Disease and Stroke Prevention, Centers for Disease Control and Prevention, Atlanta, Georgia 30341; , ,
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48
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Horita C, Messias V, Morgano M, Hayakawa F, Pollonio M. Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Formulation of monodisperse water-in-oil emulsions encapsulating calcium ascorbate and ascorbic acid 2-glucoside by microchannel emulsification. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2014.07.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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