Replacement Of NaCl Research Articles

<b>Sensory perception in the replacement of NaCl by MSG in fish burgers

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG.

The impact of NaCl replacement with KCl and CaCl2 on cottage cheese cream dressing rheological behavior and consumer acceptance

In this study, we determined the effects of KCl and CaCl2 substitution for NaCl on cottage cheese cream dressing rheological, tribological, and sensory behaviors. Samples contained 2.2% (w/w) total salt, with substitution ratios of 1:3, 1:1, and 3:1 NaCl:KCl or CaCl2 and pH levels of 4.5, 5.0, and 5.5. Shear rate (0.1–100 s−1), strain (0.1–100% strain), and frequency sweeps (0.1–100 Hz) were conducted at 8 °C and 25 °C 48 h and 14 days following acidification. Tribometry was performed on selected samples (0.01–20 rad s−1) at the same time points. NaCl-substituted dressings were compared with a full salt control in a consumer sensory panel. All samples were shear thinning, viscoelastic solids with frequency-dependent behavior. Lower pH and temperature and increased time led to higher rheological and tribological values. Samples prepared with more NaCl typically had higher viscosities and stronger internal network. KCl-substituted dressing samples were more accepted by consumers.

Tetrodotoxin-insensitive electrical field stimulation-induced contractions on Crotalus durissus terrificus corpus cavernosum.

Reptiles are the first amniotes to develop an intromitent penis, however until now the mechanisms involved in the electrical field stimulation-induced contraction on corpora cavernosa isolated from Crotalus durissus terrificus were not investigated. Crotalus and rabbit corpora cavernosa were mounted in 10 mL organ baths for isometric tension recording. Electrical field stimulation (EFS)-induced contractions were performed in presence/absence of phentolamine (10 μM), guanethidine (30 μM), tetrodotoxin (1 μM and 1mM), A-803467 (10 μM), 3-iodo-L-Tyrosine (1 mM), salsolinol (3 μM) and a modified Krebs solution (equimolar substitution of NaCl by N-methyl–D-glucamine). Immuno-histochemistry for tyrosine hydroxylase was also performed. Electrical field stimulation (EFS; 8 Hz and 16 Hz) caused contractions in both Crotalus and rabbit corpora cavernosa. The contractions were abolished by previous incubation with either phentolamine or guanethidine. Tetrodotoxin (1 μM) also abolished the EFS-induced contractions of rabbit CC, but did not affect EFS-induced contractions of Crotalus CC. Addition of A-803467 (10 μM) did not change the EFS-induced contractions of Crotalus CC but abolished rabbit CC contractions. 3-iodo-L-Tyrosine and salsolinol had no effect on EFS-induced contractions of Crotalus CC and Rabbit CC. Replacement of NaCl by N- Methyl-D-glucamine (NMDG) abolished EFS-induced contractions of rabbit CC, but did not affect Crotalus CC. The presence of tyrosine hydroxylase was identified in endothelial cells only of Crotalus CC. Since the EFS-induced contractions of Crotalus CC is dependent on catecholamine release, insensitive to TTX, insensitive to A803467 and to NaCl replacement, it indicates that the source of cathecolamine is unlikely to be from adrenergic terminals. The finding that tyrosine hydroxylase is present in endothelial cells suggests that these cells can modulate Crotalus CC tone.

Use of alternative curing salts for processing salamis.

ObjectiveThis study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts.MethodsVarious types of curing salts (KCl or MgCl2) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening.ResultsThe substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5′-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05).ConclusionAlternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

The aim of this study is to evaluate the effects of different levels of sodium reduction on the physicochemical characteristics, microstructure and sensory acceptance of Bologna sausages. Four different treatments were processed: control (2% NaCl), T20, T40 and T60 (20, 40 and 60% replacement of NaCl with a commercial substitute PuraQ®Arome Na4, respectively). The physicochemical characteristics (proximate composition, sodium content and emulsion stability), physical (instrumental texture and color), microstructure (SEM) and sensory acceptance using a 9-point hedonic scale and just-about-right scale for salty taste were evaluated. The results showed that reduction of sodium by 34.64% (T40) did not affect characteristics of Bologna sausages. However, a reduction of 43.27% sodium (T60) affected the Bologna microstructure, emulsion stability and instrumental texture, causing a reduction in consumer acceptance. It can be concluded that a 40% replacement of salt in the tested conditions could be indicated, in order to obtain a healthier product yet retaining good sensory quality.

Replacement Effect of NaCl by KCl with Garlic Extract on Escherichia coli O157:H7 and Salmonella typhimurium Strains

Oneof the most important purposes of NaCl and garlic uses is to control ofmicrobial pathogens. NaCl has been replaced by KCl partially to lower the sideeffects of NaCl on the human health. In this research study focusing on theeffect of replacement of NaCl by KCl mix with garlic extract on Escherichiacoli O157:H7 and Salmonella typhimurium previously identifiedstrains. Minimum inhibitoryconcentration (MIC) garlic extract NaCl and /or KCl alone and in combinationsagainst Escherichia coli O157:H7 and Salmonella typhimuriumstrains in Brain Heart Infusion broth (BHIB) and in ground beef weredetermined. Acceptable concentrations levels from garlic extract, NaCl and KClalone or in combinations were selected and used for killing time assay of bothtested bacteria. E.coli O157:H7 exhibited more sensitive than Salmonellatyphimurium, and in ground beef than in Brain Heart infusion broth (BHI)with all treatment of mixtures. Synergistic effects were detected in garlicextract and NaCl or KCl combinationsat specificconcentration. 50% NaCl replacement by KCl with garlic are the most effectivecombinations by reduction 54.4% in BHI 59.5% of Escherichia coli O157:H7 in ground beef, whereas 75% NaCl replacement by KCl with garlic extract arethe most effective combinations by reduction Salmonella typhimurium with36.2% in BHI and 37.9% in ground beef.

Influence of sodium replacement and vacuum pulse on the osmotic dehydration of eggplant slices

Abstract Partial replacement of sodium chloride by potassium and calcium chlorides has been proposed as a strategy for reducing the sodium content of osmodehydrated eggplant. The influence of sodium substitutes and vacuum application (VA) on mass transfer parameters and chemical, mechanical and optical properties were investigated. Kinetics of water loss, solid gain and water activity were performed and fitted by the model of Barbosa Junior et al. This model was satisfactorily adjusted, mainly for the osmotic dehydration at atmosphere pressure. VA and the calcium increased the ascorbic acid retention in 29.33 and 85.06%, respectively. VA increased water loss up to 53% and ions incorporation, especially that of potassium (648%). The VA caused a higher total color difference, maximum stress and elasticity as compared to the osmotic dehydration at atmospheric pressure. Industrial relevance The present paper evaluates the osmotic process with atmospheric and reduced pressures and the production of osmodehydrated eggplant slices with reduced sodium content by the partial replacement of sodium chloride by potassium chloride and calcium chloride. Vacuum can accelerate the osmotic process and enhance the diffusion of water and solutes within the products. The coupling of sodium substitution with reduced pressure could offer an interesting array of different processes and healthier products. This project is a feasibility study of the partial replacement of NaCl by KCl and CaCl2 and the application of vacuum with regard to effects on mass transfer parameters and the chemical, optical and mechanical properties of osmodehydrated eggplant slices.

Development of Traditional Jordanian Low Sodium Dairy Products

&lt;p&gt;The present study aimed to develop new healthy traditional Jordanian dairy products including pasteurized white cheese and labaneh. This aim was achieved by partial replacement of NaCl with KCl salt at 0%, 50% and 75% in pasteurized white cheese and labaneh during processing. Results shows a slight increase in pH values and a decrease in acidity in cheese kept in brine solution that contained higher KCl compared with control. There is a significant difference in pH and acidity between control and KCl treatments in both pasteurized white cheese and labaneh. No significant difference in moisture of pasteurized white cheese and labaneh at 50% KCl salt replacement but a significant difference was found between control and 75% KCl salt replacement. There is a significant difference in taste and overall acceptability between control and KCl salt replacement starts at 75% KCl, but no significant difference between control and 50% KCl salt replacement was seen for pasteurized white cheese and labaneh for the same two attributes. KCl may give similar organoleptic effect of NaCl on Jordanian pasteurized white cheese and labaneh.&lt;/p&gt;

Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives

Table olives are widely consumed worldwide but, due to the presence of NaCl in fermenting brines, they contain high levels of sodium. A promising strategy to lower sodium content is the reduction or substitution of NaCl in brines with other chlorides. However, these procedures may impact safety, spoilage, as well as quality and technological properties, including the evolution and final composition of the fermenting microbiota. In the present work the effects of partially replacing NaCl with KCl in fermenting brines on the microbiological quality of Nocellara del Belice olives produced by Spanish style (Sivigliano) or Castelvetrano methods have been analyzed. In both cases, the fermentation steps were performed in parallel, in brines containing either NaCl alone, or partially replaced with different proportions of KCl (25, 50 and 75%), while maintaining a final saline concentration of 9% (Sivigliano method) or 7% (Castelvetrano). To compare microbial dynamics in the experimental brines, changes in bacterial ecology were monitored during fermentation with a polyphasic approach, including both microbiological methods and culture-independent techniques based on DGGE and NGS analysis. The main microbial groups detected in the olive microbiota from both production procedures were LAB and yeasts. Overall, the data demonstrate that partial replacement of NaCl with KCl does not increase the risk of contamination, nor the overgrowth of pathogens or spoiler microbes.

Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

Negative effect of sodium chloride (NaCl) consumption to health has been forcing food processors to re-formulate their products for possible reduction of Na. Reducing Na content of bread, without compromising its sensory-textural properties and the process requirements, might lead to start a low Na diet. While innovative approaches are continuously introduced for Na reduction in processed foods, a common approach is the use of various cations, like potassium, as Na substitutes. Therefore, the objective of this study was to determine the replacement ratio of NaCl with KCl in an industrial white bread production. For this purpose, white bread loaves with partial replacement of NaCl were produced using the straight-dough method. Textural properties of dough samples and sensory properties of bread loaves were determined. Bread with NaCl replacement up to 37.5% KCl was determined to have similar sensory characteristics as the control bread samples. Moreover, no significant impact on dough properties (extensibility, stickiness) was observed. Considering the convenience of replacing NaCl with KCl in industrial production and reducing Na-intake this simple approach might help preventing further health related problems.

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

Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of KCl affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of KCl. Therefore, high quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke.

INFLUÊNCIA DA SUBSTITUIÇÃO PARCIAL DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO EM QUEIJO MINAS FRESCAL DE LEITE DE OVELHA

O leite de ovelha apresenta elevados teores de gordura, proteína e minerais em relação ao leite de vaca, sendo indicado à produção de queijos, como o Minas frescal. Nas etapas de processamento do mesmo destaca-se a salga, por oferecer funções importantes para este produto. A salga é realizada pela adição de cloreto de sódio (NaCl), porém, em excesso, esse sal pode ser prejudicial à saúde do consumidor. Assim, elaborou-se três formulações de queijo Minas frescal de leite de ovelha (100% NaCl – QA; 75% NaCl e 25% de cloreto de potássio (KCl) – QB; 50% de NaCl e 50% KCl – QC) e avaliou-se as mesmas por análises físico-químicas, microbiológicas e sensoriais. A substituição parcial do NaCl por KCl não influenciou os teores de umidade, proteínas e cinzas, pH e atividade de água dos queijos. Ainda, a substituição de 50% do NaCl por KCl possibilitou a obtenção de um queijo com teor reduzido de sódio em relação ao padrão, com 100% de NaCl. A análise sensorial mostrou que a substituição de 50% (QC) e 25% (QB) de NaCl por KCl não apresentou diferença significativa para o índice de aceitação global, no entanto, o uso do KCl foi percebido pelos avaliadores, pois as formulações QB e QC diferiram significativamente do padrão (QA). Contudo, no teste de comparação múltipla não houve diferença significativa entre as amostras. Dessa forma, os resultados indicaram que a substituição parcial de NaCl por KCl pode ser realizada no queijo Minas frescal de leite de ovelha.

Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts

The objective of this work was to study the influence of different salting procedures on the water loss (WL) and salt gain (StG) kinetics of beef cuts. The following procedures were evaluated: wet salting at atmospheric pressure; pulsed-vacuum wet salting (with application of one or three vacuum pulses); dry salting; pulsed-vacuum marination in brines with acetic, citric or lactic acid; and pulsed-vacuum salting in brines with partial replacement of NaCl by KCl. From the obtained experimental results, we verified that the application of three vacuum pulses during wet salting increased the WL by 20% and the StG by 15% in comparison with the wet salting at atmospheric pressure. In contrast, addition of different acids in the brine decreased the StG by 13–24% after 6 h of immersion. Moreover, results obtained with partial replacement of NaCl by KCl revealed that the diffusion of K+ is faster than of Na+ and also that KCl has a smaller capability of reducing water activity. This demonstrates the importance of adjusting salting time when using mixtures of NaCl and KCl for elaborating products with reduced Na+ levels.

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacon” (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control “lacons” (1164 AU_10 6 ·g-1dry matter) than in “lacons” from formulations II, III and IV (817-891 AUx10 6 ·g -1 dry matter). The “lacons” from formulation I showed the highest amounts of aldehydes. The “lacons” from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of “lacon”.

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing.

The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.

Development of functional chicken meat balls with the incorporation of cereal fibres and honey

The present study was carried out to develop functional chicken meat balls with the incorporation of broken wheat (dalia), honey (1.5%) and 50% replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of samples were prepared using standard formulation; however additional ingredients in treated sample were included with the replacement of lean meat. All samples were analyzed for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Lipid oxidation products like TBARS value and peroxide value were significantly higher in control chicken meat balls. Standard plate count (SPC) was nearly similar in both the products. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl, addition of fibre and honey have positive impact on product quality besides improving nutritional value of developed chicken meat balls.

Development of functional chicken nuggets with the incorporation of broken wheat and carrageenan

The aim of this study was to develop functional chicken nuggets with the incorporation of broken wheat (dalia) and carrageenan (fat replacer), and partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of products were prepared, in which, emulsion of control nuggets contained 10% fat and 1.3% NaCl; while treated nuggets contained 2% dalia, 1% carageenan, 5% fat and 0.8% NaCl + 0.5% KCl in standard formulation. Additional ingredients in treated sample were included with the replacement of lean meat. The products were evaluated for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P 0.05) in between treatment and control group. Treated nuggets also showed lower standard plate count (SPC), TBARS value, FFA content and peroxide value. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl with KCl and addition of fibre have positive impact on product quality besides improving nutritional value of developed chicken nuggets.

Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri‐Polyphosphate

AbstractThe effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri‐polyphosphate (STPP) on the cooking loss (CL), water‐holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar proteins (SSMP) gels was investigated. KCl substitution, either alone or in combination with STPP, was found worse than NaCl alone in terms of elasticity of the gels (G′). Both KCl and STPP reduced the CL of the gels. While the gels with replacement of NaCl with KCl had lower (P &lt; 0.05) WHC, addition of STPP to this gels gave rise to similar (P &gt; 0.05) WHC to only NaCl added gels. Substitution of NaCl with KCl resulted in a decrease in hardness of gels whereas STPP addition improved the hardness. Results obtained from the present study suggest that substitution 50% of NaCl with KCl in presence of STPP would be a sound salt reduction alternative in meat systems.Practical ApplicationsSalt is one of the most crucial ingredients affecting meat products functionality. However, recent research has focused on reducing salt in meat products due to its association with some health problems such as hypertension. Reducing sodium chloride (NaCl) decreases extractability of salt soluble myofibrillar proteins (SSMP), thus, negatively affects functional properties of the meat systems. One of the approaches in reducing salt is to replace NaCl with other chloride salts, the most common of which is potassium chloride (KCl). This study focused on determining the effect of partially substituting of NaCl with KCl in the presence of sodium tri‐polyphosphate (STPP) on some functional characteristics of meat SSMP gels. Results indicated that 50% NaCl reduction using KCl and STPP could be achieved with an improvement of textural and functional properties in meat gels. Future research should focus on combined effects of salt substitutes on the rheological and textural characteristics of meat gel systems.

The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar

The present work aimed at studying the effect of the partial replacement of NaCl with KCl and CaCl2 of the fermenting brines on the microbiological quality of natural cracked green Maçanilha Algarvia table olives. Olives were fermented in different salt combinations (Brine 1—8% NaCl, Brine 2—4% NaCl 4% KCl, Brine 3—4% NaCl 4% CaCl2, Brine 4—4% KCl 4% CaCl2, and Brine 5—2.7% NaCl 2.7% KCl 2.7% CaCl2) and the abundance of yeasts and enterobacteria was determined. At the end of fermentation, the main microbial safety parameters were evaluated. Samples were analyzed according to standard methodologies and using Chromocult Agar (coliforms and Escherichia coli). The yeasts collected were grouped by restriction analysis of the ITS-5.8S rRNA gene and identified by partial sequencing of the 26S rRNA. Throughout the study, a decrease of the enterobacteria population was observed in all the fermentations, which was greater and faster in brines containing potassium and calcium. The main yeasts identified were Pichia membranaefaciens, Candida boidinii, Zygosaccharomyces mrakii, Priceomyces carsonii, Saccharomyces cerevisiae, Wickerhamomyces anomalus and the yeast-like fungus Galactomyces geotrichum. The highest yeast diversity was found in olives produced in Brines 1, 2 and 3 and the lowest in Brines 4 and 5, where only the species P. membranaefaciens, C. boidinii and G. geotrichum were identified. No Pseudomonas, E. coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes were found in the table olives produced.

WITHDRAWN:Effect of Sodium Chloride Replacement on the Sensory and Physico-Chemical Properties of Restructured Chicken Jerky.

Replacement of sodium chloride (NaCl) with potassium chloride (KCl) and potassium lactate (KLact) in restructured chicken jerky was studied. The experiment was conducted considering three levels of each NaCl (1%, 1.5%, 2%), KCl (0%, 0.5%, 1%) and KLact (0%, 0.5%, 1%) resulting in six treatments with a total salt content of 2% in the product. Physico-chemical and sensory properties of the jerky containing salt replacers were examined and the most suitable NaCl replacement was to be identified. The jerky samples had moisture content below 25%, more than 60% protein and about 5-6% fat. All samples attained a water activity level below 0.8 after 5 hours of drying. Reduction of NaCl in jerky led to increased shrinkage and shear force values. Significant difference was also observed in the hunter color values especially in the case of L* values which increased as the NaCl content in the samples decreased. Scanning electron microscopy images showed that replacing NaCl reduced the structural density and compactness in jerky. Sensory panelists preferred treatments with only KCl. According to principal component analysis carried out and from sensory point of view, 50% replacement of NaCl with KCl was found to be most suitable strategy for developing low sodium jerky without compromising the product quality. (Key words: Restructured jerky, salt replacement, Sensory analysis, JAR profile, Microstructure, Dried meat).