Reduced Sodium Chloride Content Research Articles

THE INFLUENCE OF POTASSIUM CHLORIDE AND MAGNESIUM CHLORIDE ON THE COLOR AND SENSORY PROPERTIES OF COOKED CHEESE

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

Fatty acid composition of Kashkaval cheese with reduced sodium chloride content

The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content. Three batches of Kashkaval cheese (with low 0.7%; medium 1.5% and standard 3.1% NaCl content) were produced. Analyses were carried out on days 1 and 45 of ripening. Based on the results obtained, it was established that lipolysis in Kashkaval cheese during ripening was significantly delayed (p<0.05) in all samples. A slight increase in Kashkaval fatty acid value during ripening was established. Not statistically significant changes in the fatty acid composition of the tested samples during the 45-day ripening period were found. The average values for saturated fatty acids (SFA) were 81.08 mg/100g and for the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 11.03 and 1.04 mg/100g between control group (KSs with 3.1% NaCl content) and experimental groups (KMs with reduced NaCl content of 1.5% and KLs with a low NaCl content of 0.7 %) respectively. The predominant fatty acids (FA) were palmitic (C16, 37.56±1.13 mg/100g), myristic (C14, 16.98±0.51 mg/100g), stearic (C18, 15.35±0.46 mg/100g) and oleic acid (C18:1, 10.47±0.31 mg/100g). At the end of the ripening period, Kashkaval cheese with low content of NaCl had a slightly higher acid value of 3.03±0.58 mg KOH/g in comparison with cheese samples with medium and standard NaCl content of 1.72±0.01 and 1.11±0.01 mg KOH/g respectively.

Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in chicken ćevapčići (kebabs)

The goal of this study was to investigate the influence of reducing sodium chloride content in chicken ćevapčići (kebabs) by partial replacement of sodium chloride with potassium chloride and ammonium chloride, with the target of achieving the optimal salty taste. The trial consisted of five groups. In the control group of chicken ćevapčići, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride; in group 2 one half of the sodium chloride was replaced with potassium chloride; in group 3, one third of sodium chloride was replaced with ammonium chloride. In group 4, sodium chloride was half reduced and one quarter of ammonium chloride in the relation to control group was added. Sensory evaluation was performed by ten trained assessors using numeric scales. Evaluations of colour acceptability and consistency showed there were no statistical differences (P>0.05) between the ćevapčići. The most expressed saltiness was evaluated in the control ćevapčići group due to it having the largest amount of added sodium chloride, as well in group 3 ćevapčići, wherein one third of the sodium chloride was replaced with ammonium chloride.

Availability, Formulation, Labeling, and Price of Low-sodium Salt Worldwide: Environmental Scan.

BackgroundRegular salt is about 100% sodium chloride. Low-sodium salts have reduced sodium chloride content, most commonly through substitution with potassium chloride. Low-sodium salts have a potential role in reducing the population's sodium intake levels and blood pressure, but their availability in the global market is unknown.ObjectiveThe aim of this study is to assess the availability, formulation, labeling, and price of low-sodium salts currently available to consumers worldwide.MethodsLow-sodium salts were identified through a systematic literature review, Google search, online shopping site searches, and inquiry of key informants. The keywords “salt substitute,” “low-sodium salt,” “potassium salt,” “mineral salt,” and “sodium reduced salt” in six official languages of the United Nations were used for the search. Information about the brand, formula, labeling, and price was extracted and analyzed.ResultsA total of 87 low-sodium salts were available in 47 out of 195 (24%) countries worldwide, including 28 high-income countries, 13 upper-middle-income countries, and 6 lower-middle-income countries. The proportion of sodium chloride varied from 0% (sodium-free) to 88% (as percent of weight; regular salt is 100% sodium chloride). Potassium chloride was the most frequent component with levels ranging from 0% to 100% (potassium chloride salt). A total of 43 (49%) low-sodium salts had labels with the potential health risks, and 33 (38%) had labels with the potential health benefits. The median price of low-sodium salts in high-income, upper-middle-income, and lower-middle-income countries was US $15.00/kg (IQR 6.4-22.5), US $2.70/kg (IQR 1.7-5.5), and US $2.90/kg (IQR 0.50-22.2), respectively. The price of low-sodium salts was between 1.1 and 14.6 times that of regular salts.ConclusionsLow-sodium salts are not widely available and are commonly more expensive than regular salts. Policies that promote the availability, affordability, and labeling of low-sodium salts should increase uptake, helping populations reduce blood pressure and prevent cardiovascular diseases.International Registered Report Identifier (IRRID)RR2-10.1111/jch.14054

Biological value of semi-smoked sausages with cedar oil cake

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase to deterioration during storage.
 Study objects and methods. Sausages of control and experimental formulations were made in laboratory conditions. The control formulation included raw second-grade beef, semi-fat pork (30% of fat), and traditional curing ingredients, i.e. sodium chloride and nitrite curing mix. In the experimental formulation, 15% of the semi-fat pork was replaced by cedar oil cake, and 30% of sodium chloride – by magnesium chloride. The samples were tested for fatty and amino acid composition, biological value of the lipid and protein phase, chemical composition, as well as physical, chemical, and sensory properties. Other research data included water activity, as well as acid, peroxide, and thiobarbituric value during storage at a temperature of 4 ± 2°C for 15 days.
 Results and discussion. The study of fatty acid composition showed significant differences in the ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA, P ˂ 0.05) in the samples. When 15% of pork was replaced by cedar oilcake, the amount of SFA decreased by 19.8%, while the content of MUFA and PUFA increased by 10.2% and 24.9%, respectively. These changes improved the indices of atherogenicity and thrombogenicity. The quality of the protein component also improved, as the utility coefficient of amino acids increased from 0.83 to 0.87, and the coefficient of comparable redundancy decreased from 7.2 g/100 g of protein to 5.35 g/100 g of protein. The sausages with cedar oil cake and low sodium chloride content received a high consumer evaluation. The hydrolysis of the lipid fraction was the same in both samples. The process of lipid oxidation was inhibited, which can partially be explained by a lower water activity.
 Conclusion. The biological value, consumer quality, and storage stability of semi-smoked sausages could be improved by replacing fat-containing meat raw materials with cedar oil cake and reducing sodium chloride content. The new product demonstrated a better nutrition quality and can be recommended for mass production.

Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride

The goal of this study was to investigate the influence on the sodium:potassium ratio of reducing sodium chloride content in pork stew by partial replacement with other two chloride salts. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of the sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride (in relation to the control group) was added, and in group 4, sodium chloride was reduced by 62.5% and an equal amount of ammonium chloride was added. Moderate reduction of sodium content was achieved in group 1 (46.19%), while greater reductions of sodium content were achieved in groups 2, 3 and 4 (these had 64.69%, 61.54% and 67.91% less sodium than did the control, respectively). Potassium content increases were determined in groups 1 and 2 (potassium levels were 38.71% and 50.27% greater than in the control, respectively). The best sodium:potassium ratio was achieved in group 2 pork stew (0.47), in which half the sodium chloride was replaced with potassium chloride.

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.

Sodium reduction in the human diet is currently one of the main concerns for public health agencies and, consequently, has become a challenge for the food industries. In this study, the impact of reduced sodium chloride content (20%) or its partial substitution with potassium chloride in soft ("Camembert"-type) and semi-hard ("Reblochon"-type) cheeses was evaluated. Analyses included physicochemical and biochemical composition, microbial counts, 16S rRNA gene metabarcoding and metatranscriptomic analysis, volatile aroma compounds and sensory analysis. Regarding soft cheeses, the salt content of cheeses affected proteolysis at 21 days of ripening. RNA sequencing revealed that the relative activity of G. candidum increased, whereas that of P. camemberti decreased in reduced salt cheeses in comparison to the controls. Higher global intensity of odor and taste was observed in cheeses with reduced salt content, consistent with higher levels of alcohol and ester components. Regarding semi-hard cheeses, modifications of salt content did not significantly affect either their biochemical parameters and sensory characteristics or their technological microbial composition at day 21 of ripening. Finally, no impact of salt content was observed on the growth of the spoiler Yarrowia lipolytica in soft cheeses. In contrast, reducing salt content increased spoiler growth in semi-hard cheeses, as highlighted by a greater development of Pseudomonas that led to an increase in cheese proteolysis and lipolysis. In conclusion, the effect of reducing salt content is highly dependent on the cheese type. This factor should thus be taken into account by the dairy industry when the reduction of salt content is being considered. Moreover, the quality of raw products, in particular, the level of spoiler microorganisms, must be controlled before use during dairy processes.

Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew

The goal of this study was to investigate the influence of reducing sodium chloride content in pork stew by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with a target to achieve optimal salty taste. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride was added compared to the control stew, and in group 4, sodium chloride was reduced by 62.5%, and the same weight of ammonium chloride as sodium chloride was added. Sensory evaluation was performed by ten trained assessors using numeric scales. Evaluations of colour acceptability and consistency were without statistical differences (P≥0.05). The most expressed saltiness was evaluated in group 1 due to it having the largest amount of added sodium chloride. Ammonium chloride added in the pork stew in group 3 intensified saltiness of the product, even though the sodium chloride level was a half that of the control group. Taste acceptability was directly correlated with saltiness acceptability and evaluated as better in group 2 and group 4 stews. Statistically significant differences in taste acceptability were established between group 2 and group 3 stews (P≤0.01), between control and group 2 stews (P≤0.05), and between group 3 and group 4 stews (P≤0.05).

Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky

Abstract In this study, the effect of 50% sodium chloride (NaCl) reduction on the drying behaviour of restructured chicken jerky was investigated. Jerky slices were dried at 65 °C, 75 °C and 85 °C in a hot air oven and changes in mass were recorded every hour. Drying of jerky took place in falling rate period and drying rate was accelerated on reducing sodium chloride content and increasing air temperature. Moisture diffusivity and activation energy increased on bringing down the NaCl level from 2% to 1% in the samples, but addition of Potassium chloride (1%) to low sodium jerky helped to attain values for these parameters closer to those of control (2% NaCl). The variations of moisture ratio with time were used to test nine thin layer drying models given in literature in order to find the model that could best describe mathematically the drying behaviour of chicken jerky. Logarithmic model was found to be most suitable to represent chicken jerky drying kinetics (for all treatments) with a very high correlation coefficient value of 0.99 and low chi-square and root mean square error values. As far as physical properties were concerned reducing NaCl content led to increase in L* values (hunter colour parameter for lightness), % shrinkage and shear force values. These changes were to a great extent diminished by the addition of potassium chloride, hence, making it a suitable sodium chloride replacement strategy.

Abstract P143: Potential Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique

Introduction: High sodium intake increases the risk of developing cardiovascular disease, which is particularly concerning as globally sodium intake is too high. The food industry is engaged in the reformulation of products towards a reduced sodium chloride content, however this is challenging to do so while maintaining good preservation, texture and taste properties. To ensure that consumers repeatedly use lower salt products it is important that reformulation is done well. One leading method to achieve sodium reduction is partial replacement of sodium chloride by potassium chloride. Potassium chloride is a good salt replacer as it adds to the salty taste and independently has positive health benefits. However, if the replacement of sodium chloride by potassium chloride widens, it is important to understand the potential health and safety implications of this. Therefore, we evaluated in a population-based survey the current intake of sodium and potassium, the key contributing food groups to both minerals in the diet and the potential impact of different reformulation scenarios. Methods: Intake data was obtained from the Dutch National Food Consumption Survey (2007-2010). Sodium and potassium intake were calculated with NEVO values. Reformulation scenarios were calculated where products were theoretically reformulated to: 1) attain a dietary intake of sodium of 2000mg/day, and 2) where removed sodium chloride was replaced by various potassium chloride levels, based on acceptable sensorial limits. Results: Of the Dutch population 33% were compliant with the Daily Recommended Intakes for sodium (3,510mg/day). Main contributing food groups to sodium were: bread, processed meat and cheese, which accounted for 53% of intake. For potassium: milk products, beverages, potato/rice/pasta, and fresh meat, which accounted for 50% of intake. In the first reformulation scenario where all sodium chloride was replaced by potassium chloride, potassium intake compliance increased to 67%. The second scenario based on sensorial limits resulted in an increase incompliance of 5%. In all reformulations replacement of sodium by potassium did not exceed safety recommendations on added potassium. Conclusions: Sodium intake in the Dutch population is above recommendations and potassium is below. Replacement of sodium chloride by potassium chloride, particularly in key contributing products, according to the current targets would result in better compliance to potassium recommendations (3,510mg/day), but would not exceed EFSA safety recommendations. Based on the intake data and reformulation scenarios, potassium chloride presents as a valuable, safe replacer for sodium chloride in processed foods with a high salt content.

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Many health authorities have targeted salt reduction in food products as a means to reduce dietary sodium intake due to the harmful effects associated with its excessive consumption. In the present work, we evaluated the effect of reducing sodium chloride (NaCl) content on the microbiological and biochemical characteristics of an experimental surface-ripened cheese. A control cheese (1.8% NaCl) and a cheese with a reduced NaCl content (1.3% NaCl) were sampled weekly over a period of 27d. Reducing NaCl content induced microbial perturbations such as the lesser development of the yeast Debaryomyces hansenii and the greater development of the gram-negative bacterium Hafnia alvei. This was accompanied by changes in proteolytic kinetics and in profiles of volatile aroma compounds and biogenic amine production. Finally, the development of the spoilage microorganism Pseudomonas fragi was significantly higher in the cheese with a reduced salt content.

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium levels in the chicken pate. The pate from EI and EII groups in which the amount of added sodium chloride was reduced and/or partially substituted with ammonium chloride had a most acceptable taste.

Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.

Impact of nutritional information on consumers' acceptance of cheese with reduced sodium chloride content

The sensory acceptance of cheese with different sodium chloride contents and the influence of nutritional information on consumers' acceptance and declaration of willingness to purchase the cheeses were assessed. Three samples of cheese with different contents of sodium chloride and two types of nutritional information and nutritional claims were used. No significant differences in acceptance were found between cheeses with different sodium chloride contents, despite minor differences in results of descriptive analysis. NaCl content and information type did not affect the respondents' acceptance (P > 0.05), and a significant interaction between these factors was not found. Nevertheless, more people expressed their willingness to purchase the cheese with the claim of reduced NaCl content than without such a claim. There is thus an opportunity to use 15% less sodium chloride in cheese without consumers' rejection. Moreover, there is a need to use nutritional claims to increase willingness to buy such cheese.

Production of chicken liver pâté with reduced sodium chloride content

The aim of this research was to investigate the possibility of production of pâte in the type of chicken liver pâte with reduced sodium chloride content, as well as to establish changes in sensory characteristics, such as taste, color and texture. In the production of chicken liver pâte, the following raw materials were used: mechanically separated meat, drumstick meat, pork fat, chicken liver and bouillon. Soy isolate and dry onions were added as supplements. Five groups of meat products were prepared, and the amount of the added salt differed between groups. Nitrite salt for curing was added to the stuffing of the first group (control group) in the amount of one percent (1g/100g). The quantity of 3.25 g of nitrite curing salt and 1.75 g of ammonium chloride was added to the stuffing of the second group. The same amount of nitrite curing salt was added to the stuffing of the third group, and the amount of the added ammonium chloride was reduced to a quarter. The quantity of 2.50 g of nitrite curing salt and 0.63 g of ammonium chloride was added to the stuffing of the fourth group. The stuffing of the fifth experimental group did not contain nitrite curing salt, only ammonium chloride in the amount of 1.25 g. Rang test was carried out by seven trained assessors. The colour of the products was in a direct and positive correlation with the added nitrite salt. Reduction of the sodium chloride in cooked sausages in the type of chicken liver pâte contributed to reduced hardness of the product and increased softness. The highest softness was established in the product without added sodium chloride. All products with the reduced content of sodium chloride were sensory acceptable. In regard to the products with the common amount of added sodium chloride (1g/100g) and the product with 50% less sodium chloride, there was no statistically significant difference in the overall acceptability of the product (p > 0,05). Content of sodium chloride of 1g/100g in the product meets 1/6 of the recommended daily intake of salt (6 g), while salt content in the other four groups meets only 1/12 of the recommended daily intake of salt. The production of chicken liver pâte with reduced salt (sodium) content was possible without any impact on sensory characteristics of the product.

Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Production of dry fermented sausages is mostly based on local customs and traditional ways of manufacturing. However, in recent decades, these sausages are increasingly produced in industrial conditions, and there is a need to establish the manufacturing procedures, in order to ensure uniformity of the product, and its safety. During the drying of sausages, various changes occur in the sausage stuffing under the influence of water loss and enzymatic degradation of proteins and fats by the action of endogenous (enzymes present in the meat and fat) and exogenous enzymes (enzymes derived from microorganisms). These processes cause the product to obtain the specific, typical sensory properties and longer viability. Microorganisms which are usually responsible for the fermentation process which takes place in the sausages are lactic acid bacteria, and in addition to them coagulase-negative cocci and yeast. Coagulase-negative cocci, with their fermentative activity, contribute to the formation of desirable sensory characteristics of fermented sausages, and lactic acid bacteria contribute to lowering pH value of the stuffing. In the development of new products, such as fermented dry sausages with a reduced content of sodium chloride and fat, there are considerable difficulties because the two components are playing a very important role in the taste of the final product. Sodium chloride has the greatest significance for the taste of the final product, i.e. for its saltiness/savoury quality. Also, it is very important in achieving the microbiological stability of the sausages, because during manufacture they are not subject to heat treatment. The lowest limit of sodium chloride content, according to some data, is 2.5 %, particularly in case of salami. With a lower content of sodium chloride, the products are not hard enough, and are difficult to cut, which is one of the main characteristics of this group of sausages. In order to reduce the salt content in the fermented sausages, the chloride salts of potassium, magnesium and calcium are used as the substituent of sodium chloride. In most developed countries, about 80 % of the salt is originated from food. According to the actuality of this topic, manufacturers are initiating a program of salt reduction in production, and they are starting with the reformulation of their products. Many countries have developed their own guidelines for salt intake program. WHO started the strategy of reduction of salt through the Regional Directorate, and the 11 EU countries signed the program of reduction salt content by 16% over the next 4 years.

The impact of reduced sodium chloride content on Cheddar cheese quality

The effect of varying salt (sodium chloride) addition levels of 0.50%, 1.25%, 1.80%, 2.25%, 2.50% and 3.00% (w/w) on the quality of Cheddar cheese was assessed. Reducing the salt adversely impacted Cheddar flavour and texture. The key compositional parameters of moisture-in-non-fat-substances and salt-in-moisture were most affected. Decreasing salt resulted in a concomitant reduction of pH, a slight reduction in buffering capacity and an increase in water activity and growth of starter and non-starter lactic acid bacteria that resulted in enhanced proteolysis. Lipolysis was not impacted by salt reduction. To produce quality reduced salt Cheddar cheese cognisance must be taken on how to reduce proteolysis, limit growth of NSLAB, reduce water activity, achieve pH 5.0–5.4 by modifications to the cheese making procedure to create a more appropriate environment for selected starter and/or adjunct cultures to generate acceptable Cheddar flavour and texture.

The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

In the present study the food safety impact of the QDS process® combined with a high pressure treatment at 600 MPa was evaluated in NaCl-free processed acid (pH 4.8) and low-acid (pH 5.2) chorizo. A challenge test was performed where the raw meat batter was spiked with low levels of Listeria monocytogenes and Salmonella (< 100 CFU/g) and chorizos were manufactured following either a traditional drying or a QDS process®. After drying, half of the sliced chorizo samples were pressurized (600 MPa, 5 min, 13 °C) and stored under refrigeration for 91 days. QDS processing proved to be adequate for the production of safe NaCl-free processed dry fermented sausages. Regarding pathogenic microorganisms elimination, it was as effective as traditional processing for acid chorizo and even safer for low-acid chorizo. The high pressure treatment assured absence of both pathogens in all samples during the whole storage time. Sausage reformulation to meet NaCl-free processing requirements modified the progress of pH and technological microbiota. Industrial relevance: The QDS process® was designed to reduce the manufacturing time of sliced dry-cured meat products. It allows a just in time workflow, requires less space and energy and facilitates the rapid elaboration of new products, implying fast adaptation to marketing promotions. Among them, dry fermented sausages with reduced sodium chloride content is currently one of the major subjects investigated on the meat sector. Reduction of NaCl and the use of replacers, however, could negatively affect food safety and quality, which must therefore be properly evaluated. To extend shelf-life and improve safety, especially in products which are reformulated, high pressure processing could be a useful technology. The development of safe NaCl-free sliced dry fermented sausages in a short period of time is relevant for industry to meet consumer demands for convenient and healthy ready-to-eat products.

Electron microscopic studies on the effect of anisotonic solutions on the structure of unmyelinated splenic nerve fibers of the cat

In the first series of experiments unmyelinated splenic nerve fibers were fixed in highly hypotonic and hypertonic osmium tetroxide solutions. Fixation in a solution made up of distilled water produces only small changes in the fibers, observable as a slight swelling of the axons and of some of the axon mitochondria. Fixation in a solution made up of Tyrode's fluid containing 10 times its original content of sodium chloride brings about a shrinkage of axons and Schwann cells, along with compact axon mitochondria. In a second series of experiments nerve fibers were soaked in media with different ionic strengths before fixation with osmium tetroxide. Exposure to distilled water results in a swelling of the Schwann cells and a shrinkage of the axons. In Tyrode's fluid with reduced sodium chloride content, the Schwann cells swell and the axons either swell or shrink. In Tyrode's fluid with increased sodium chloride content, the Schwann cells, as well as many axons, shrink. The axon mitochondria swell in highly hypotonic media and appear compact after exposure to hypertonic media. The pattern of the filamentous material of the axoplasm is sensitive to treatment with anisotonic media. In contrast to the results reported by Robertson (15), the relationship and spacing of the axon and Schwann cell plasma membranes remains unchanged in all these experiments, with the exception of a possible widening of the cell boundaries in highly hypertonic media.