scholarly journals Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags

2018 ◽  
Author(s):  
Ana Fuentes ◽  
S. Verdú ◽  
C. Fuentes ◽  
R. Grau ◽  
J. M. Barat
Keyword(s):  
Water Vapour ◽  
Physicochemical Parameters ◽  
Salt Content ◽  
Meat Product ◽  
Sodium Content ◽  
Partial Substitution ◽  
New Process ◽  
Sodium Substitution ◽  
Pork Loin ◽  
Sodium Replacement

The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.Keywords: sodium replacement; water vapour permeable bags; dry-cured loin; salt content; physicochemical parameters .  

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

The effect of dehydration and rehydration on salt loss in the second-stage larvae of Anguina tritici

Parasitology ◽  
1981 ◽  
Vol 82 (3) ◽  
pp. 411-419 ◽  
Author(s):  
C. Womersley
Keyword(s):  
Salt Content ◽  
Atomic Absorption Spectrophotometry ◽  
Sodium Content ◽  
Sodium Potassium ◽  
X Ray ◽  
Second Stage ◽  
Absorption Spectrophotometry ◽  
Nematode Cuticle ◽  
Calcium Loss ◽  
Potassium Magnesium

SUMMARYThe effect of repeated dehydration and hydration on the salt content of 2nd-stage larvae of Anguina tritici was studied. The sodium, potassium, magnesium and calcium contents of the larvae after subjection to varying periods of desiccation and rehydration were determined with atomic absorption spectrophotometry and flame photometry. External cation concentrations on the cuticle of the head, middle body and tail regions were determined semi-quantitatively with scanning electron microscopy in conjunction with X-ray analysis (EDAX). Salt concentrations decreased with each dehydration/rehydration cycle. The greatest loss occurred on revival from the first desiccation period. The results indicated that A. tritici was incapable of regulating it's internal sodium content during revival, but suggested a limited ability to control potassium, magnesium and calcium loss. Salt loss through the nematode cuticle was restricted to potassium and calcium during desiccation. The salt losses encountered are discussed in relation to nematode osmoregulation and to the survival of the nematode in the anhydrobiotic state.

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 103-107
Author(s):  
Ekaterina Konopleva ◽  
Liubov Abramova ◽  
Valeria Gershunskaya ◽  
Maksim Arnautov
Keyword(s):  
Citric Acid ◽  
Nitrogen Content ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Sodium Content ◽  
Pacific Herring ◽  
Children's Nutrition ◽  
Reduced Salt ◽  
Potassium Magnesium ◽  
Organoleptic Parameters

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

Sodium reduction in butter using microparticulated salt

2019 ◽  
Vol 121 (4) ◽  
pp. 874-881 ◽  
Author(s):  
Daniela da Costa de Oliveira ◽  
Amanda Cristina Cristina Andrade ◽  
Jéssica Guimarães ◽  
Jéssica Ferreira Rodrigues ◽  
Mariana Mirelle Pereira Natividade ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Scientific Information ◽  
Salt Content ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Salt Reduction ◽  
Content Type ◽  
Significant Difference ◽  
Liquid Products ◽  
The Ideal

Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food products. However, no studies have reported the effectiveness of microparticulate salt in semisolid and liquid products. Accordingly, the purpose of this paper is to evaluate the application of microparticulate salt to reduce sodium contents in semisolid products. Design/methodology/approach The optimal salt content to be added in butter was defined by the just-about-right-scale test. Butter samples were prepared using microparticulate salt to achieve 25, 50 and 75 per cent reductions in conventional salt concentrations. Multiple comparison tests were performed to evaluate sample taste. Findings The ideal concentration of conventional salt to be added to butter was 2.16 per cent. Discriminative tests showed that samples with 25 and 75 per cent salt reduction showed significant differences (p ⩽ 0.05) compared with butter prepared at the ideal salt content, whereas the sample with 50 per cent salt reduction had no significant difference (p > 0.05). Thus, microparticulate salt showed higher salting power than conventional salt. These results indicated the effectiveness of microparticulate salt in the preparation of semisolid products with sodium reduction. Research limitations/implications More detailed studies about the reduced-sodium butter shelf life are necessary to verify the microparticulate salt application in the product preparation. Moreover, microparticulate salt application in semisolid and liquid products elaboration must be more investigated to better elucidate its practicability of reducing sodium content in these kinds of products. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications Microparticulate salt has been successfully applied to reduce sodium in solid products, being added to the finished product surface. However, there are no studies that report its effectiveness in semisolid and liquid products, such as the butter, in which the salt is added during the product preparation. Thus, this research provides new scientific information to the food industry and research fields, to expand the knowledge of reduced-sodium products development using microparticulate salt with sensory quality. Originality/value No studies have evaluated the application of microparticulate salt for semisolid product preparation. Therefore, the findings will support the development of healthy products.

Influence of Sodium Substitution with Potassium on Microbial and Organoleptic Spoilage Patterns in Sliced Vacuum-Packed Pasteurized Pork Loin

1986 ◽  
Vol 49 (12) ◽  
pp. 999-1002 ◽  
Author(s):  
H.-J. S. NIELSEN ◽  
P. ZEUTHEN
Keyword(s):  
Adverse Effect ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Aerobic Bacteria ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Brochothrix Thermosphacta ◽  
Sodium Substitution ◽  
Pork Loin ◽  
Sodium And Potassium

Sliced, cured, cooked and smoked pork loin was produced with sodium chloride or a mixture of sodium and potassium chloride, with each preparation of pork loin having the same water activity (0.967–0.968). The pork loins were sliced, vacuum packaged and stored at 2, 5 and 10°C. Microbial spoilage was determined using selective and nonselective media to enumerate total aerobic bacteria, lactics, Brochothrix thermosphacta, gram-negative bacteria and yeasts. Spoilage was also determined using sensory evaluation. Generally, the influence of sodium substitution on microorganisms was minimal. Organoleptic scores were similar for the two preparations of pork loin, hence no adverse effect of sodium substitution was observed.

scholarly journals A Global Oxygen Isotope Model – Semi-Empirical, Zonally Averaged

1985 ◽  
Vol 7 ◽  
pp. 117-124 ◽  
Author(s):  
D.A. Fisher ◽  
B.T. Alt
Keyword(s):  
Water Vapour ◽  
Source Region ◽  
Ice Core ◽  
Salt Content ◽  
Type Model ◽  
Polar Regions ◽  
Atmospheric Water ◽  
Atmospheric Water Vapour ◽  
Equal Importance ◽  
Semi Empirical

A simple model, which is zonally averaged, for the transport of atmospheric water vapour is presented which uses as input the zonally averaged evaporation field and the mean meridional travel distance of tropospheric water vapour as functions of latitude. The model demonstrates that for polar regions each of the 10° latitude strips poleward of 25° is of equal importance as a moisture source. The model is used to predict zonal averages of δ(18O) for the present day and 18 ka BP. Both annual average values and seasonal amplitudes are presented and compared to observations. Sea-ice cover is an important factor in determining both annual averages and seasonal amplitudes today and at 18 ka BP. An earlier model (Jouzel and others 1983) linking δ(18O), the deuterium excess, and sea-salt content in an Antarctic ice core to the relative humidity of the source region is based on a single-source atmospheric water-vapour cycle type model and is re-evaluated using the present model.

scholarly journals Marketing foods to children: a comparison of nutrient content between children's and non-children's products

2013 ◽  
Vol 16 (12) ◽  
pp. 2221-2230 ◽  
Author(s):  
Amelia Lythgoe ◽  
Caireen Roberts ◽  
Angela M Madden ◽  
Kirsten L Rennie
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Portion Size ◽  
Product Packaging ◽  
Total Fat ◽  
Nutritional Data ◽  
Cereal Bars

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

2012 ◽  
Vol 18 (3) ◽  
pp. 207-217 ◽  
Author(s):  
A Fuentes ◽  
I Fernández-Segovia ◽  
JA Serra ◽  
JM Barat
Keyword(s):  
Cold Storage ◽  
Physicochemical Parameters ◽  
Sea Bass ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Modified Atmosphere ◽  
Mineral Contents ◽  
Fresh Fish ◽  
Water Holding ◽  
Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

scholarly journals Development of Toscana sausage with lemon flavor and sodium reduction

2016 ◽  
Vol 7 (3) ◽  
pp. 1
Author(s):  
Celso De Souza Cardoso ◽  
Cristiane Vanessa Quandt-Berlanda ◽  
Eder Adriano Cavali Stolberg ◽  
Naieli Mücke ◽  
Daneysa Lahis Kalschne ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
Partial Substitution ◽  
Sodium Reduction ◽  
High Sodium ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Criteria ◽  
Scale Test ◽  
Hedonic Scale

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

scholarly journals Salt content in ready-to-eat food and bottled spring and mineral water retailed in Novi Sad

2015 ◽  
Vol 143 (5-6) ◽  
pp. 362-368 ◽  
Author(s):  
Ljiljana Trajkovic-Pavlovic ◽  
Milka Popovic ◽  
Sanja Bijelovic ◽  
Radmila Velicki ◽  
Ljilja Torovic
Keyword(s):  
Mineral Water ◽  
Salt Intake ◽  
Salt Content ◽  
Daily Intake ◽  
Food Group ◽  
Sodium Content ◽  
High Salt ◽  
Cvd Risk ◽  
Breakfast Cereals ◽  
Novi Sad

Introduction. Salt intake above 5 g/person/day is a strong independent risk factor for hypertension, stroke and cardiovascular diseases. Published studies indicate that the main source of salt in human diet is processed ready-to-eat food, contributing with 65-85% to daily salt intake. Objective. The aim of this paper was to present data on salt content of ready-to-eat food retailed in Novi Sad, Serbia, and contribution of the salt contained in 100 g of food to the recommended daily intake of salt for healthy and persons with cardiovascular disease (CVD) risk. Methods. In 1,069 samples of ready-to-eat food, salt (sodium chloride) content was calculated based on chloride ion determined by titrimetric method, while in 54 samples of bottled water sodium content was determined using flame-photometry. Food items in each food group were categorized as low, medium or high salt. Average salt content of each food group was expressed as a percentage of recommended daily intake for healthy and for persons with CVD risk. Results. Average salt content (g/100 g) ranged from 0.36?0.48 (breakfast cereals) to 2.32?1.02 (grilled meat). The vast majority of the samples of sandwiches (91.7%), pizza (80.7%), salami (73.9%), sausages (72.9%), grilled meat (70.0%) and hard cheese (69.6%) had a high salt profile. Average amount of salt contained in 100 g of food participated with levels ranging from 7.2% (breakfast cereals) to 46.4% (grilled meat) and from 9.6% to 61.8% in the recommended daily intake for healthy adult and person with CVD risk, respectively. Average sodium content in 100 ml of bottled spring and mineral water was 0.33?0.30 mg and 33?44 mg, respectively. Conclusion. Ready-to-eat food retailed in Novi Sad has high hidden salt content, which could be considered as an important contributor to relatively high salt consumption of its inhabitants.

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