Partial Substitution Of Sodium Chloride Research Articles

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

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.

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp.

Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes (potassium chloride, disodium inosine-5′-monophosphate, basil) on the gel and flavor properties of UFMG from Ctenopharyngodon idellus. The results indicated that the texture and gel strength of NK (30% NaCl was replaced with 30% KCl) were fairly similar to that of N group (NaCl only), and the whiteness had improved significantly (p < 0.05), while the product eventually yielded a certain bitter taste. The addition of disodium inosine-5′-monophosphate (DIMP) significantly (p < 0.05) increased the hardness, chewiness, buriedness degree of tryptophan and gel strength, decreased the content of α-helix structure in the gels, while less change occurred in gel whiteness and network structure. Basil significantly (p < 0.05) reduced the buriedness degree of tryptophan, gel strength and whiteness, and deteriorated the gel structure. Nevertheless, the addition of DIMP or basil reduced the bitterness induced by KCl and improved the overall acceptability scores of gels of the N group. Moreover, there was no distinct difference in moisture content and water-holding capacity between all groups. Therefore, replacing sodium chloride in UFMG with 25% potassium chloride and 5% DIMP may be an ideal sodium salt substitution strategy.

Effect of partial substitution of sodium salt on the quality of salted quail eggs.

To improve the quality of salted quail eggs and solve the problem of excessive sodium content in salted eggs, we selected substitutes (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ) to partially replace NaCl and study its effect on water migration, physicochemical properties, and textural characteristics. The low-field nuclear magnetic resonance technology (LF-NMR) was used to qualitatively analyze the moisture and proton content of quail eggs during the pickling process. The results showed that the relaxation curves of ZnCl2 and FeC6 H5 O7 groups were significantly different from those of other groups. The bound water content of the ZnCl2 group increased significantly, and FeC6 H5 O7 made the binding degree of water closer. The Na+ of different substitute groups was determined by atomic absorption spectrometry; it was found that the permeation rate of NaCl in the curing process was in the following order: K2 CO3 > control group > MgCl2 > FeC6 H5 O7 > CaCl2 > ZnCl2 . Through the electronic tongue study and comparing the ripening period of salted quail eggs, it was found that the flavor and ripening time of salted quail eggs cured by ZnCl2 and FeC6 H5 O7 were not suitable for low-sodium pickling preparation. At the same time, CaCl2 and MgCl2 were suitable for low-sodium pickling and could improve the product quality. When using K2 CO3 , the substitution ratio can be reduced and two or more compound-curing agents can be formed with CaCl2 and MgCl2 , thus reducing the content of sodium salt in salted eggs. PRACTICAL APPLICATIONS: We simulated the metallic elements contained in the traditional black ash-salted eggs and salt mud coatings. By partial substitution of sodium chloride (NaCl) with different metal salts (K2 CO3 , CaCl2 , MgCl2 , ZnCl2 , and FeC6 H5 O7 ), we studied the effects of these metal salts on the physical and chemical properties, texture, and microstructure of quail eggs during the pickling process. Several suitable low-sodium substitutes were screened out to provide a theoretical foundation for the process optimization of low-sodium-salted quail eggs.

Effect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls

Effect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls

New formulation for producing salmon pâté with reduced sodium content

Reducing consumption of salt, specifically sodium, is one of the most effective ways to improve public health. A novel formulation for producing salmon pâté with reduced sodium content was investigated. Salmon pâtés with three different sodium concentrations were evaluated using microbiological, sensory and chemical analyses. Saltwell®, a natural salt containing a mixture of sodium chloride and potassium chloride, was used for partial substitution of sodium chloride (table salt) alone in the formulation. Replacing 80% of the sodium chloride with Saltwell®, resulted in a 22% reduction in sodium, without affecting microbial activity. A trained sensory panel observed minor differences in three of the twelve sensory attributes that were evaluated (coherent texture, saltiness, canned fish flavor). However, these differences were only weakly significant. Saltwell is a viable alternative to sodium chloride to produce seafood products with reduced sodium content without compromising quality and safety.

Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance

The effect of the partial substitution of sodium chloride by salt substitutes on the characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory evaluation, melting capacity, and texture profile were analyzed during 45 days of refrigerated storage. Prato cheese was salted in brine, replacing 40% of sodium chloride by the following salt substitutes: KCl, Sub4salt®, and Salona™. Although no significant differences were observed in the physicochemical characteristics, pH, proteolysis indexes, melting capacity, and texture profile, significant changes were observed throughout the ripening time. A greater sodium reduction was observed in cheeses salted in brine using KCl (28.16%) and Salona™ (34.94%). The overall acceptance of the reduced-sodium cheeses was similar to the control. The use of salt substitutes allowed the sodium reduction in Prato cheese without affecting the product's acceptance and quality.

Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

Effects of substitution of sodium chloride (NaCl) by other chloride salts, such as calcium chloride (CaCl2), potassium chloride (KCl), and magnesium chloride (MgCl2) on quality characteristics of fat-reduced emulsion-type pork sausages were investigated in this study. The pH, cooking loss, lightness and overall acceptability of sausages were gradually worsened by substitution of NaCl with CaCl2 (P < 0.01). Substitution of NaCl with MgCl2 raised water-holding capacity and instrumental colors except redness depending on the substitution level (P < 0.05). However, substitution of NaCl with KCl did not affect quality characteristics of fat-reduced emulsion-type sausages. Substituting up to 25% of the NaCl with MgCl2 or 5% of the NaCl with CaCl2 resulted in better quality than the control. Therefore, NaCl substitutions up to 50% with KCl, up to 25% with MgCl2 or 5% with CaCl2 are acceptable for processing fat-reduced emulsion-type pork sausages without causing quality degradation. However, substitution levels over 5%, CaCl2 caused gradual degradation in water-holding capacity and color.

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

This study examined the effect of osmotic dehydration of Kalamata natural black olives as pre-fermentation treatment in combination with partial substitution of NaCl by monosodium glutamate (MSG) on the fermentation profile of olives. Osmotic dehydration was undertaken by immersing the olives in 70% (w/w) glucose syrup overnight at room temperature. Further on, three different mixtures of NaCl and MSG with/without prior osmotic dehydration of olives were investigated, namely (i) 6.65% NaCl – 0.35% MSG (5% substitution), (ii) 6.30% NaCl – 0.70% MSG (10% substitution), (iii) 5.95% NaCl – 1.05% MSG (15% substitution), and (iv) 7% NaCl without osmotic dehydration (control treatment). Changes in the microbial association (lactic acid bacteria [LAB], yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, sugars, and volatile compounds in the brine were analyzed for a period of 4 months. The final product was subjected to sensory analysis and the content of MSG in olives was determined. Results demonstrated that osmotic dehydration of olives prior to brining led to vigorous lactic acid processes as indicated by the obtained values of pH (3.7–4.1) and acidity (0.7–0.8%) regardless of the amount of MSG used. However, in non-osmotically dehydrated olives, the highest substitution level of MSG resulted in a final pH (4.5) that was beyond specification for this type of olives. MSG was degraded in the brines being almost completely converted to γ-aminobutyric acid (GABA) at the end of fermentation. Finally, the sensory assessment of fermented olives with/without osmotic dehydration and at all levels of MSG did not show any deviation compared to the control treatment.

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.

Development of Toscana sausage with lemon flavor and sodium reduction

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.

Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functionality of the prebiotics L. acidophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic test with 100 consumers) characterizations were carried out. The sodium reduction and addition of arginine did not constitute a hurdle to lactic and probiotic bacteria survival, with presented values of about 9logCFU/g, ranging from 7.11 to 9.21logCFU/g, respectively. In addition, lower pH values, higher proteolysis, and a decrease in toughness, elasticity and firmness were observed, as well as an increase in lactic, citric, and acetic acid contents. In contrast, no change was observed in the fatty acid profile. With respect to the sensory acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for the attributes flavor and overall acceptance. The addition of arginine can be a potential alternative for the development of probiotic dairy products with reduced sodium content.

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28–56 days), sensory body and texture, acid degree value (0–42 days), soluble protein, titratable acidity (7–56 days), pH (7–56 days), meltability (0–56 days), and stretchability (4–49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

Possibilities for substitution of sodium chloride with some salts in the production of dried pork

Sodium intake greatly exceeds nutritional recommendations, particularly in the modern and industrialized countries. From total daily amount of table salt that is consumed through common amounts of food (prepared meals, bread, bakery products, cheese), around 20% originates from meat products. In the study of the salt content in meat products from Serbian markets, the highest sodium chloride content is determined in dry meat products (5.09%) which is expected, because these types of products are not heat treated and because of that salt is necessary for microbiological stability. The common way to reduce the sodium content in meat products is partial substitution of sodium chloride with other chloride salts, mainly with potassium chloride. In this paper are presented the possibilities of substitution of sodium chloride with some chloride salts in the curing process and during drying and fermentation of dried meat. The particular attention is dedicated to microbiological changes during these processes as well as some physico-chemical parameters and enzymatic changes.

Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Quadriceps femoris muscle samples (48) from 24 pigs were processed into dry-cured bacon. This study investigated the influence of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on proteolysis and sensory properties of dry-cured bacon. Three salt treatments were considered, namely, I (100% NaCl), II (60% NaCl, 40% KCl), and III (30% NaCl, 70% KCl). No significant differences were observed among treatments in the proteolysis, which was reflected by SDS–PAGE, proteolysis index, amino acid nitrogen, and peptide nitrogen contents. Furthermore, there were no significant differences in the moisture content between control and treatment II, whereas the moisture content in treatment III was significantly higher (p<0.05) in comparison with control (treatment I). The sensory analysis indicated that it was possible to reduce NaCl by 40% without adverse effects on sensory properties, but 70% replacement of NaCl with KCl resulted in bacon with less hardness and saltiness and higher (p<0.05) juiciness and bitterness.

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d of refrigerated storage. Four treatments of low-sodium Minas fresh cheese were manufactured, with partial replacement of NaCl by KCl at 0, 25, 50, and 75% (wt/wt), respectively. The cheeses showed differences in the content of moisture, ash, protein, salt, and lipid contents, as well as on the extent of proteolysis and hardness throughout the storage period. However, no difference was observed among treatments within each storage day tested. The partial substitution of NaCl by KCl decreased up to 51.8% the sodium concentration of the cheeses produced. The consumer test indicated that it is possible to manufacture a low-sodium Minas fresh cheese that is acceptable to consumers by partial substitution of NaCl by KCl at 25% (wt/wt) in the salting step.

Efeito da adição de probióticos sobre as características de queijo prato com reduzido teor de gordura fabricado com fibras e lactato de potássio

Pasteurized milk with 1.3% fat was used in the preparation of prato cheese, with the addition of the probiotic microorganism Lactobacillus rhamnosus, fibers, and partial substitution of sodium chloride by a 60% potassium lactate solution. The aim of this work was to follow the development of lactic bacteria and the evolution of pH, lactose content and acidity during storage for 90 days, at 6 °C, since not much information about the addition of such a probiotic in prato cheese is available. Cheese was prepared by the conventional method, followed by vacuum packing and storage. Analyses were carried out immediately after preparation and after 15, 30, 45, 60, 75 and 90 days of storage. The cheese formulated with the probiotic culture presented higher counts of lactic bacteria, higher pH and lactose content, but lower acidity than the cheese prepared without the probiotic.

Effect of Total and Partial Substitution of Sodium Chloride on the Quality of Cheddar Cheese

Cheddar cheese was manufactured to give 1.6% residual sodium chloride or equivalent amounts (ionic strength basis) of magnesium chloride, calcium chloride, potassium chloride, or 1:1 mixtures of sodium chloride and the chloride salt of magnesium, calcium, or potassium from two split batches of curd. Sensory evaluation after 4 mo ripening at 4°C showed that cheese salted solely with magnesium chloride, calcium chloride, or potassium chloride was extremely bitter and totally unacceptable. There was extensive lipolysis (as measured by free fatty acid development) in the cheese salted with magnesium chloride, calcium chloride, or potassium chloride. Proteolysis was highest in the cheese salted with calcium chloride and magnesium chloride. These cheese gave the lowest Instron values for firmness, hardness, and cuttability. Extensive proteolysis in these cheese may be partly due to the low salt in moisture. Taste panel scores for flavor and texture of the sodium chloride/calcium chloride and sodium chloride/magnesium chloride salted cheese were significantly lower than the scores for the control cheese. Scores for flavor and texture of the potassium chloride/sodium chloride salted cheese were not significantly different from scores of the control cheese.