Ham particle size influences saltiness perception in flans

Strategies to Reduce Salt Content: PDO and PGI Meat Products Case

The reduction of sodium chloride (NaCl) content, commonly known as salt, in processed meat products is one of the objectives of health organizations and government authorities to achieve healthier products. This reformulation of traditional meat products with protected designations poses more constraints, as they have a more consolidated quality image and less margin for change, since consumers appreciate the products for their unique sensory characteristics. The aim of this work is to present some of the strategies that have been explored to obtain meat products with low sodium content. Information related to the characteristics of traditional meat products with quality marks and geographical indications in different studies is discussed in opposition to the information recorded in their product specifications. It was found that the product specifications of meat products with Portuguese Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) show a wide variation in the NaCl content, much higher than the recommended values. Thus, one of the requirements to be implemented will be the parameterization of NaCl levels and their monitorization by control and certification organizations as a way to ensure product quality. It is also urgent to examine whether healthy innovation strategies may affect the quality of traditional PDO or PGI meat products and whether they can be included in the respective product specifications.

Saltiness perception in gel-based food systems (gels and emulsion-filled gels)

Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.

Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems

The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.

Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (HC) or 5% (v/v) Semperfresh™ (SC) with 10, 20, and 30 g/dL sodium chloride (NaCl) were used. HC-Na30 and SC-Na30 had the highest sodium content and came closest to commercial YAN in taste and saltiness perception. Structural improvement was demonstrated with HC-Na10 and SC-Na10 as both noodles required maximum work to be broken down. Moreover, SEM micrographs of these noodles showed a more compact and dense appearance with increased continuity of the matrix and fewer voids and hollows. However, ruptured surfaces were observed in noodles coated with 20 and 30% salt. The enhanced salt release from the coatings was demonstrated in an in vivo analysis, with the released salt occurring rapidly from HC and SC coatings. HC-Na10 and SC-Na10 noodles had a shelf life of more than 8 days when stored at 4 °C, which is longer than HC-Na0 and SC-Na0 noodles. Storage at 4 °C decelerated the microbiological growth, changes in pH and CIE L* values in salt-coated noodles than storage at 25 °. Thus, HC-Na10 and SC-Na10 could be suitable formulations to replace commercial YAN.

Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity

The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity. A full factorial design was utilised, 16 samples were characterised with sensory and instrumental tests. Rate-All-That-Apply (RATA) was performed by 50 untrained participants. RATA selection frequency provided different information to attribute intensity regarding the detection of low yield stress inserts. In the two-component samples, the perception of textural complexity (n = 89) increased with insert yield stress for both к-carrageenan beads and agar disks. However, with the addition of medium and high yield stress к-carrageenan beads to three-component samples, the increases in perceived textural complexity caused by increased agar yield stress were eliminated. The definition of textural complexity, the number and intensity of texture sensations, as well as their interactions and contrasts, was in line with the results, and the hypothesis that not only mechanical properties but also the interaction of components play a key role in the perception of textural complexity.

Compendium of sodium reduction strategies in foods: A scoping review

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.

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams

The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams.

As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking

The aim of this study was to determine the effect of mechanical contrast and flavour concentration of carrot particles added to soups on expected and perceived sensations and liking.