1
|
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.
Collapse
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
| |
Collapse
|
2
|
Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C. Processes (Basel) 2022. [DOI: 10.3390/pr10020431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage during cold storage at 4 °C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV < 1); however, high OAV (OAV > 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels.
Collapse
|
3
|
Tian XY, Aheto JH, Dai C, Ren Y, Bai JW. Monitoring microstructural changes and moisture distribution of dry-cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2727-2735. [PMID: 33124042 DOI: 10.1002/jsfa.10899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/13/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Various spectral profiles, including reflectance, absorbance, and Kubelka-Munk spectra, have been derived from hyperspectral images and used to develop multivariate models to evaluate changes in the quality of meat and meat products as a function of processing. However, none of these has the capacity to produce images of the structural changes often associated with processing. This study explored the feasibility of combining hyperspectral imaging (HSI) with confocal laser scanning microscopy (CLSM) to examine the impact of processing on microstructural changes and the evolution of moisture. Reflectance spectra features were obtained and transformed into absorbance and Kubelka-Munk spectra and their ability to predict moisture content using models established on partial least-squares regression were evaluated. RESULTS The partial least-squares regression model (full-band wavelength) dubbed Rs-MSC yielded the best result, with R c 2 = 0.967 , RMSEC = 0.127, R cv 2 = 0.949 , RMSECV = 0.418, R p 2 = 0.937 , RMSEP = 0.824. Next, a total of 16 optimum wavelengths were selected using the competitive adaptive reweighted sampling algorithm. These wavelengths also yielded good results for Rs-MSC, with R c 2 = 0.958 , RMSEC = 0.840, R cv 2 = 0.931 , RMSECV = 0.118, R p 2 = 0.926 , RMSEP = 0.121. Regarding moisture distribution and microstructure analysis, HSI and CLSM were able to reveal moisture content distribution and conformational differences in microstructure in the test samples. CONCLUSION Using HSI in synergy with CLSM may offer a reliable means for assessing both the chemical and structural changes that occur in other congener food products during processing. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xiao-Yu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Joshua H Aheto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Chunxia Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Yi Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
- School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, Suzhou, P. R. China
| | - Jun-Wen Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| |
Collapse
|
4
|
Poulsen CLN, Clausen MR, Gregersen SB, Bertram HC. Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:700-706. [PMID: 30644136 DOI: 10.1002/mrc.4831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/30/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2 ) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat-induced changes in rheological properties of bone-derived beef stocks can be ascribed to changes in intrinsic water-protein interactions and water attributes as a result of heat-induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.
Collapse
Affiliation(s)
| | | | - Sandra Beyer Gregersen
- Department of Food Science, Research Centre Aarslev, Aarhus University, Aarslev, Denmark
| | | |
Collapse
|
5
|
Liu Y, Pu H, Sun DW. Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.013] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
6
|
Tamm A, Bolumar T, Bajovic B, Toepfl S. Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
7
|
Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
8
|
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. Meat Sci 2015; 100:91-6. [DOI: 10.1016/j.meatsci.2014.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 10/02/2014] [Accepted: 10/05/2014] [Indexed: 11/20/2022]
|
9
|
Gomes CL, Pflanzer SB, de Felício PE, Bolini HMA. Temporal changes of tenderness and juiciness of beef strip loin steaks. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
10
|
Henrique NA, Deliza R, Rosenthal A. Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9094-7] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
11
|
Garcia-Gil N, Santos-Garcés E, Fulladosa E, Laverse J, Del Nobile MA, Gou P. High pressure induces changes in texture and microstructure of muscles in dry-cured hams. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
12
|
Fuentes V, Estévez M, Grèbol N, Ventanas J, Ventanas S. Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2113-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
13
|
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]
|
14
|
Duranton F, Guillou S, Simonin H, Chéret R, de Lamballerie M. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
15
|
Duranton F, Simonin H, Chéret R, Guillou S, de Lamballerie M. Effect of High Pressure and Salt on Pork Meat Quality and Microstructure. J Food Sci 2012; 77:E188-94. [DOI: 10.1111/j.1750-3841.2012.02816.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
16
|
High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham. Meat Sci 2012; 91:173-8. [DOI: 10.1016/j.meatsci.2012.01.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2011] [Revised: 12/23/2011] [Accepted: 01/18/2012] [Indexed: 11/23/2022]
|
17
|
Møller SM, Grossi A, Christensen M, Orlien V, Søltoft-Jensen J, Straadt IK, Thybo AK, Bertram HC. Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Sci 2011; 87:387-93. [DOI: 10.1016/j.meatsci.2010.11.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2010] [Revised: 09/04/2010] [Accepted: 11/12/2010] [Indexed: 10/18/2022]
|
18
|
Mora B, Curti E, Vittadini E, Barbanti D. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. Meat Sci 2011; 88:489-97. [PMID: 21356579 DOI: 10.1016/j.meatsci.2011.01.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2010] [Revised: 01/24/2011] [Accepted: 01/28/2011] [Indexed: 10/18/2022]
Abstract
Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.
Collapse
Affiliation(s)
- B Mora
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale G.P. Usberti 181/A, 43124 Parma, Italy.
| | | | | | | |
Collapse
|
19
|
Ventanas S, Puolanne E, Tuorila H. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Sci 2010; 85:410-9. [DOI: 10.1016/j.meatsci.2010.02.009] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2009] [Revised: 01/08/2010] [Accepted: 02/08/2010] [Indexed: 11/28/2022]
|
20
|
Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ. Water distribution and microstructure in enhanced pork. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7201-7207. [PMID: 18642839 DOI: 10.1021/jf8007426] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Water characteristics and meat microstructure of NaHCO3-enhanced pork were compared with NaCl- and Na4O7P2-enhanced pork using low-field proton NMR relaxometry, advanced microscopy techniques, and traditional meat quality measurements. Porcine samples were enhanced at 4 degrees C for 48 h with sodium salts individually and in the following combinations: (i) 5% NaCl, (ii) 5% Na4O7P2, (iii) 3% NaHCO3, (iv) 5% NaCl and 5% Na4O7P2, (v) 5% NaCl and 3% NaHCO3, (vi) 5% Na4O7P2 and 3% NaHCO3, and (vii) 5% NaCl, 5% Na4O7P2, and 3% NaHCO3. Independently of the marinade used, the water-binding capacity was improved, cooking loss was reduced, and the yield was enhanced compared with nonmarinated pork samples. This was also reflected in the water mobility within the samples measured by proton NMR relaxometry. Visualization of samples by confocal laser scanning microscopy (CLSM) revealed salt-dependent microstructural changes in the green pork samples treated with NaHCO3, giving rise to nearly complete disintegration of overall structures. High-resolution visualization by atomic force microscopy (AFM) further suggested that a higher cooking loss in sodium chloride-enhanced samples could be ascribed to less solubilization and higher heat-induced protein denaturation compared with phosphate- and bicarbonate-enhanced samples.
Collapse
Affiliation(s)
- Hanne Christine Bertram
- University of Aarhus, Faculty of Agricultural Sciences, Department of Food Science, P.O. Box 50, DK-8830 Tjele, Denmark.
| | | | | | | | | |
Collapse
|
21
|
Texture changes of processed fruits and vegetables: potential use of high-pressure processing. Trends Food Sci Technol 2008. [DOI: 10.1016/j.tifs.2007.12.007] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|