Salt Substitute Research Articles

The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams

The combined effect of partial salt replacement with modified potassium chloride and high pressure processing (600MPa for 3min at 8°C) on the quality and shelf life of naturally-cured restructured hams was investigated over a 12week storage period. Instrumental, microbiological and consumer acceptability testing was performed.A partial salt substitution with modified potassium chloride adversely affected textural and water binding characteristics of hams and led to a decrease in the consumer acceptance compared to regular salt hams. Celery powder used as a curing agent had beneficial effects on water holding and moisture retention and improved bind of restructured hams; however the consumer acceptability of flavor and aftertaste received significantly lower scores compared to nitrite. No significant differences in all consumer acceptability parameters resulted for hams subjected to HPP compared to non-HPP for all storage periods indicating that HPP can effectively extend shelf-life of restructured ham without compromising eating quality.

Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes

Various strategies to reduce food sodium content have been studied. They all seek to reduce sodium content as much as possible and, at the same time, minimize the undesirable sensory changes that can be caused by removing sodium chloride. This study evaluated the effect of reducing the size of particles in a low sodium salt mixture (sodium chloride, potassium chloride, and monosodium glutamate) on salting potency, time-intensity profile, and temporal dominance of sensations (TDS) in shoestring potatoes. We found that the smaller the particle-size of the salt mixture, the greater the perception of saltiness. Accordingly, in order to achieve the same perception of saltiness as with unmilled salt (unmilled sodium chloride), lower concentrations of the microparticulated salt mixtures can be used. However, along with the increased perception of salty taste, that umami taste was perceived in shoestring potatoes with a mixture of particles sized 88 μm and 60 μm. A 69% reduction in sodium content is possible by means of a 117 μm mixture of salts without change in sensory quality. The results of this work represent a potential strategy for reducing sodium in similar products such as snacks and chips, among others.

Effects of low sodium salt on the sodium and potassium content,hardness and protein secondary structure of preserved eggs

Fresh duck eggs were used to prepare preserved eggs. The sodium and potassium content,gel hardness,egg white protein secondary structure and sensory quality of preserved eggs obtained from low sodium salt were investigated,which could provide a new way to reduce the sodium content of preserved eggs and a new direction to process low sodium preserved eggs.The results showed sodium content of egg white was reduced by21%,and sodium content of egg yolk was decreased by 30% in 100% low sodium salt treatment compared to ordinary salt treatment. Different proportion of low sodium salt treatments had no significant effect on gel hardness and egg white protein secondary structure( p > 0.05). Finally,70% proportion of low sodium salt treatment could provide excellent sensory quality for preserved eggs.

Salt sales survey: a simplified, cost-effective method to evaluate population salt reduction programs--a cluster-randomized trial.

Twenty-four-hour urine collection, as a gold standard method of measuring salt intake, is costly and resource consuming, which limits its use in monitoring population salt reduction programs. Our study aimed to determine whether a salt sales survey could serve as an alternative method. This was a substudy of China Rural Health Initiative-Sodium Reduction Study (CRHI-SRS), in which 120 villages were randomly allocated (1:1:2) into a price subsidy+health education (PS+HE) group, a HE-only group or a control group. Salt substitutes (SS) were supplied to shops in the intervention groups; 24-h urine was collected from 2567 randomly selected adults at the end of the trial to evaluate the effects of the intervention. Ten villages were randomly selected from each group (that is, 30 villages in total), and 166 shops from these villages were invited to participate in the monthly salt sales survey. The results showed that during the intervention period, mean monthly sales of SS per shop were 38.0 kg for the PS+HE group, 19.2 kg for the HE only and 2.2 kg for the control group (P<0.05), which was consistent with the results from the 24-h urine sodium and potassium data. The intervention effects of CRHI-SRS on sodium and potassium intake estimated from SS sales were 101% and 114%, respectively, of those observed from the 24-h urine data. Furthermore, the salt sales survey cost only 14% of the cost of the 24-h urine method and had greater statistical power. The results indicate that a salt sales survey could serve as a simple, sensitive and cost-effective method to evaluate community-based salt reduction programs in which salt is mainly added by the consumers.

Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru.

BackgroundIn resourced-constrained settings, daily cooking practices are still the norm. Replacing sodium in regular salt to produce potassium-enriched salts are potential alternative routes to reduce sodium intake, paired with the benefit associated with potassium intake. This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. The main goal of this study was to assess if the use of potassium-enriched salt substitutes lead to perceived differences in taste utilizing a sensory discrimination test.Methods and ResultsA triangle taste test was conducted and participants were offered samples of cooked rice prepared with different salts. The only ingredient that differed in the preparation was the salt used: 100%NaCl (regular salt) and salts where sodium was replaced by 50%, 33% or 25% KCl (potassium-enriched salt). Comparisons were carried out according to the minimum number of correct judgments. A total of 156 subjects, 49% males, mean age 41.0 years (SD±15.5) years, participated in the study. Samples using 25% potassium-enrichment were indistinguishable in terms of taste from regular salt, whereas samples with 33% and 50% potassium-enrichment were distinguishable. Results were consistent when stratified by sex and age. Less than 10% of participants attributed the differences to bitterness or metallic flavor.ConclusionsThe 25% potassium-enriched salt is indistinguishable from regular salt. These findings suggest a potential to achieve sodium intake reduction strategies in cooking practices by substituting regular salt with potassium-enriched salt without affecting palatability.

Clinical features and SLC26A3 genetic mutation analysis of a kindred with congenital chloride diarrhea

Objective To analyze the clinical characteristics and mutation of SLC26A3 gene of a patient with congenital chloride diarrhea in order to deepen the understanding of the disease. Methods The clinical data of the patient who was admitted in Affiliated Hospital of Capital Pediatric Institute in June 2014 were collected. Venous blood of the proband and his parents (2 mL for each) had been extracted for genomic DNA isolation.The 21 exons of SLC26A3 gene were amplified with polymerase chain reaction and screened for mutations by sequencing. Results The main cli-nical features of the patient included polyhydramnios, preterm, normal birth weight, watery diarrhea, low weight and severe electrolyte disturbances with hypochloremia, hypokalemia, hyponatremia and metabolic alkalosis.Renin angiotensin and aldosterone were high.His urine chloride concentration was low and fecal chloride concentration was high (>90 mmol/L). After oral salt substitution therapy with KCl and NaCl [3 mmol/(kg·d), 4 mmol/(kg·d)], the electrolyte was better, alkalosis was alleviated, and growth and development were improved.The gene analysis revealed that the patient carried nt1631T>A homozygous mutation on exon 15 which lead to Ile544Asn mutation in the predicted SLC26A3 transmembrane protein sequence, which was considered to be responsible for the functional abnormality of the Cl-/HCO3- protein.His parents were carriers of SLC26A3 gene and their clinical phenotype was normal. Conclusions Congenital chloride diarrhea is a rare autosomal recessive disorder and easily misdiagnosed.The patient of early postnatal diarrhea with persistent hypochloremia, hypokalemia, hyponatremia and metabolic alkalosis should be thought about this disease.Genetic analysis can help make the diagnosis.The prognosis is good if a patient has an early diagnosis and appropriate management. Key words: Congenital chloride diarrhea; Metabolic alkalosis; SLC26A3 gene

Optimization of Low Sodium Salts Mix for Shoestring Potatoes.

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.

An Interesting Unusual Case of Hypokalemic Quadriparesis in 48 Years Hypertensive Male Patient: A Liddle's Syndrome

ABSTRACT In 1963, Liddle et al described a disorder that looks like the features of primary aldosteronism, characterized by severe hypertension and hypokalemia but with negligible secretion of aldosterone. They theorized that this was ‘a disorder in which the renal tubles transport ions with such facility that the end result simulates that of a mineralocorticoid excess’. Liddle's syndrome involves abnormal kidney function, with excess reabsorption of sodium and loss of potassium from the renal tubule, and is treated with a combination of low sodium diet and potassiumsparing diuretic drugs (e.g. amiloride). We are reporting a case of 48 years known hypertensive patient admitted with acute onset quadriparesis, ultimately diagnosed as hypokalemia due to Liddle's syndrome, treated with low sodium salt and potassium sparing diuretics-amiloride responds dramatically. How to cite this article Roy MK, Chatterjee A, Sarkar A, Roy K, Lahiri D, Agarwal R, Mukhopadhyay S, Mukhopadhyay J. An Interesting Unusual Case of Hypokalemic Quadriparesis in 48 Years Hypertensive Male Patient: A Liddle's Syndrome. J Postgrad Med Edu Res 2015;49(3):143-145.

Reduced dietary salt for the prevention of cardiovascular disease.

This is an update of a Cochrane review that was first published in 2011 of the effects of reducing dietary salt intake, through advice to reduce salt intake or low-sodium salt substitution, on mortality and cardiovascular events. 1. To assess the long-term effects of advice and salt substitution, aimed at reducing dietary salt, on mortality and cardiovascular morbidity.2. To investigate whether a reduction in blood pressure is an explanatory factor in the effect of such dietary interventions on mortality and cardiovascular outcomes. We updated the searches of CENTRAL (2013, Issue 4), MEDLINE (OVID, 1946 to April week 3 2013), EMBASE (OVID, 1947 to 30 April 2013) and CINAHL (EBSCO, inception to 1 April 2013) and last ran these on 1 May 2013. We also checked the references of included studies and reviews. We applied no language restrictions. Trials fulfilled the following criteria: (1) randomised, with follow-up of at least six months, (2) the intervention was reduced dietary salt (through advice to reduce salt intake or low-sodium salt substitution), (3) participants were adults and (4) mortality or cardiovascular morbidity data were available. Two review authors independently assessed whether studies met these criteria. A single author extracted data and assessed study validity, and a second author checked this. We contacted trial authors where possible to obtain missing information. We extracted events and calculated risk ratios (RRs) and 95% confidence intervals (CIs). Eight studies met the inclusion criteria: three in normotensives (n = 3518) and five in hypertensives or mixed populations of normo- and hypertensives (n = 3766). End of trial follow-up ranged from six to 36 months and the longest observational follow-up (after trial end) was 12.7 years.The risk ratios (RR) for all-cause mortality in normotensives were imprecise and showed no evidence of reduction (end of trial RR 0.67, 95% confidence interval (CI) 0.40 to 1.12, 60 deaths; longest follow-up RR 0.90, 95% CI 0.58 to 1.40, 79 deaths n=3518) or in hypertensives (end of trial RR 1.00, 95% CI 0.86 to 1.15, 565 deaths; longest follow-up RR 0.99, 95% CI 0.87 to 1.14, 674 deaths n=3085).There was weak evidence of benefit for cardiovascular mortality (hypertensives: end of trial RR 0.67, 95% CI 0.45 to 1.01, 106 events n=2656) and for cardiovascular events (hypertensives: end of trial RR 0.76, 95% CI 0.57 to 1.01, 194 events, four studies, n = 3397; normotensives: at longest follow-up RR 0.71, 95% CI 0.42 to 1.20, 200 events; hypertensives: RR 0.77, 95% CI 0.57 to 1.02, 192 events; pooled analysis of six trials RR 0.77, 95% CI 0.63 to 0.95, n = 5912). These findings were driven by one trial among retirement home residents that reduced salt intake in the kitchens of the homes, thereby not requiring individual behaviour change.Advice to reduce salt showed small reductions in systolic blood pressure (mean difference (MD) -1.15 mmHg, 95% CI -2.32 to 0.02 n=2079) and diastolic blood pressure (MD -0.80 mmHg, 95% CI -1.37 to -0.23 n=2079) in normotensives and greater reductions in systolic blood pressure in hypertensives (MD -4.14 mmHg, 95% CI -5.84 to -2.43 n=675), but no difference in diastolic blood pressure (MD -3.74 mmHg, 95% CI -8.41 to 0.93 n=675).Overall many of the trials failed to report sufficient detail to assess their potential risk of bias. Health-related quality of life was assessed in one trial in normotensives, which reported significant improvements in well-being but no data were presented. Despite collating more event data than previous systematic reviews of randomised controlled trials, there is insufficient power to confirm clinically important effects of dietary advice and salt substitution on cardiovascular mortality in normotensive or hypertensive populations. Our estimates of the clinical benefits from advice to reduce dietary salt are imprecise, but are larger than would be predicted from the small blood pressure reductions achieved. Further well-powered studies would be needed to obtain more precise estimates. Our findings do not support individual dietary advice as a means of restricting salt intake. It is possible that alternative strategies that do not require individual behaviour change may be effective and merit further trials.

Aluminum Contamination in Parenteral Nutrition Admixtures for Low-Birth-Weight Preterm Infants in Mexico.

Aluminum contamination from intravenous solutions still represents an unsolved clinical and biochemical problem. Increased aluminum intake constitutes a risk factor for the development to metabolic bone disease, anemia, cholestasis, and neurocognitive alterations. Low-birth-weight preterm infants (LBWPIs) are one of the most exposed populations for aluminum toxicity. To determine the presence of aluminum in components employed in the preparation of parenteral nutrition (PN) admixtures in Mexico and compare with the maximal aluminum recommended intake from the Food and Drug Administration. Cysteine, trace elements, levocarnitine, phosphate, and calcium salts tested positive for aluminum contamination. All components analyzed were contained in glass vials. Total aluminum intake for 2 sample PN admixtures were calculated in basis to cover nutrition requirements of 2 hypothetical LBWPIs. Aluminum contents, stratified in micrograms per kilogram of weight, exceeded maximal aluminum recommendations, particularly for the very LBWPIs. Substituting sodium phosphate for potassium phosphate salts reduced aluminum intake by 52.7%. Calcium gluconate was the leading aluminum contamination source and confers the greatest risk for aluminum overdose, even with the salt substitution of potassium phosphate by sodium phosphate salts. Adding cysteine and trace elements might increase aluminum content in PN admixtures. Cysteine, trace elements, phosphate, and gluconate salts are the main sources of aluminum in PN prepared in Mexico. Substituting sodium phosphate for potassium phosphate salts reduces aluminum intake but does not resolve aluminum contamination risk. Mineral salts contained in plastic vials should be explored as an additional measure to reduce aluminum contamination.

A tolerant lactic acid bacteria, Lactobacillus paracasei, and its immunoregulatory function.

The aim of the present investigation was to isolate a probiotic strain from 23 samples of yurts cheese and 21 samples of kumiss (collected from scattered households in Xinjiang and Inner Mongolia), and from eN-Lac Capsules, a health-promoting product. The isolates were subjected to biochemical characterization analysis and were tested for tolerance to low pH, sodium salt, bile salt, pepsin, and trypsin. 16S DNA sequence analysis was conducted to identify the strain. The possible dose-dependent role of strain LP2 in immunomodulation was investigated using the ICR mouse model (from the Institute of Cancer Research). Daily, we conducted clinical observations, a carbon clearance test, a spleen lymphocyte proliferation test, and measurements of body mass and lymphoid organ index. Natural killer cell activity and delayed-type hypersensitivity reaction were determined. The results showed that 3 selected strains (LP2, LP4, and LP9) had high tolerance to low pH, sodium chloride, and bile salt and were not significantly different from Lactobacillus paracasei in terms of morphology, colony, and biochemistry characterizations. A further tolerance test showed that LP2 had the highest survival rate (90%) under the conditions of pH 3.0, 0.3% bile salt, 10 mg/mL pepsin, and 10 mg/mL trypsin for 24 h. The sequence heterogeneities within the 16S rDNA genes molecularly elucidated that the LP2 belongs to the L. paracasei family, on the basis of a homology of 99.6%. A significant enhanced footpad swelling reaction and natural killer cell activity in the middle-dose (10(8) cfu/mL) and the high-dose (10(9) cfu/mL) groups were observed but without obvious dose dependence (P < 0.05). Lymphocyte proliferation was also increased significantly in a dose-dependent manner (P < 0.01) compared with that of the control group, indicating a positive immunoregulatory effect.

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

The purpose of this study was to investigate the effect of salt substitutes on the textural, microstructural and sensory properties in low-cost frankfurter sausages produced using mechanically deboned poultry meat (MDPM) as a potential strategy to reduce sodium in this meat product. In nine treatments, blends of calcium, sodium and potassium chloride were used to substitute 25% or 50% of the NaCl in sausages (at the same ionic strength and molar basis equivalent to 2% NaCl). When NaCl was partially replaced by 50% CaCl2 (F6), the batter presented the highest total liquid released, and the corresponding final product showed increased hardness when compared to the control formulation (100% NaCl, C1). Its respective microstructural analysis revealed numerous pores arranged in a noncompacted matrix, which could be explained by the lowest emulsion stability reported for samples with 50% CaCl2 and 50% NaCl. Frankfurter sausages produced using blends containing 25% CaCl2 (F2, F4) and 25 and 50% KCl (F4, F5) did not exhibit differences in the pH, aw and objective color in the frankfurters (p<0.05). The overall acceptability and flavor of the frankfurters containing 50% NaCl without salt substitution (C3), 25% CaCl2, 25% KCl (F4), and 50% KCl (F5) showed the worst scores compared to those of the control formulation (C1). These results may be useful to select salt blends containing KCl, CaCl2 and NaCl to reduce the sodium in sausages containing high concentrations of MPDM at an ionic equivalent strength to the NaCl commonly used in traditional formulations.

Launching a salt substitute to reduce blood pressure at the population level: a cluster randomized stepped wedge trial in Peru.

BackgroundControlling hypertension rates and maintaining normal blood pressure, particularly in resource-constrained settings, represent ongoing challenges of effective and affordable implementation in health care. One of the strategies being largely advocated to improve high blood pressure calls for salt reduction strategies. This study aims to estimate the impact of a population-level intervention based on sodium reduction and potassium increase – in practice, introducing a low-sodium, high-potassium salt substitute – on adult blood pressure levels.Methods/DesignThe proposed implementation research study includes two components: Phase 1, an exploratory component, and Phase 2, an intervention component. The exploratory component involves a triangle taste test and a formative research study designed to gain an understanding of the best implementation methods. Phase 2 involves a pragmatic stepped wedge trial design where the intervention will be progressively implemented in several clusters starting the intervention randomly at different times. In addition, we will evaluate the implementation strategy using a cost-effectiveness analysis.DiscussionThis is the first project in a Latin-American setting to implement a salt substitution intervention at the population level to tackle high blood pressure. Data generated and lessons learnt from this study will provide a strong platform to address potential interventions applicable to other similar low- and middle-income settings.Trial registrationThis study is registered in ClinicalTrials.gov NCT01960972.

Impact of light salt substitution for regular salt on blood pressure of hypertensive patients.

BackgroundStudies have shown sodium restriction to have a beneficial effect on blood pressure (BP) of hypertensive patients.ObjectiveTo evaluate the impact of light salt substitution for regular salt on BP of hypertensive patients.MethodsUncontrolled hypertensive patients of both sexes, 20 to 65 years-old, on stable doses of antihypertensive drugs were randomized into Intervention Group (IG - receiving light salt) and Control Group (CG - receiving regular salt). Systolic BP (SBP) and diastolic BP (DBP) were analyzed by using casual BP measurements and Home Blood Pressure Monitoring (HBPM), and sodium and potassium excretion was assessed on 24-hour urine samples. The patients received 3 g of salt for daily consumption for 4 weeks.ResultsThe study evaluated 35 patients (65.7% women), 19 allocated to the IG and 16 to the CG. The mean age was 55.5 ± 7.4 years. Most participants had completed the Brazilian middle school (up to the 8th grade; n = 28; 80.0%), had a family income of up to US$ 600 (n = 17; 48.6%) and practiced regular physical activity (n = 19; 54.3%). Two patients (5.7%) were smokers and 40.0% consumed alcohol regularly (n = 14). The IG showed a significant reduction in both SBP and DBP on the casual measurements and HBPM (p < 0.05) and in sodium excretion (p = 0.016). The CG showed a significant reduction only in casual SBP (p = 0.032).ConclusionsThe light salt substitution for regular salt significantly reduced BP of hypertensive patients.

Congenital Chloride Losing Diarrhea

Background: Congenital chloride-losing diarrhea is a medical emergency that become a mostly pediatric problem in many countries including Saudi Arabia. It is requiring early diagnostics and treatment to prevent severe dehydration and infant mortality. Aim of the review: To summarize data on congenital chloride diarrhea including: incidence, pathophysiology and management. Methods: Data are based on MEDLINE search for chloride losing diarrhea in addition to clinical experience in treatment of these cases. Results: Life-long salt substitution with NaCl and KCl stabilizes fluid, electrolyte and acid-base balance. When early diagnosed and properly treated, the long-term outcome is favorable. Conclusions: This review summarizes data on congenital chloride diarrhea and provides guide lines of treatment.

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour.

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12% (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P < 0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P < 0.05) in the treated products. Addition of PHF significantly (P < 0.05) decreased cholesterol and glycolipids contents at 8% and 12% levels, respectively. Sensory evaluation exhibited that 40% NaCl can efficiently be replaced and 8% PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

Salt intake in children 10–12 years old and its modification by active working practices in a school garden

The aim of the study was to evaluate the 24-h urinary sodium excretion in children of 10-12 years at a school in the north of Portugal and to examine the influence on salt intake and blood pressure of three different educational interventions for 6 months. Blood pressure (BP) and sodium excretion in 24-h urinary samples (UNa) validated with urinary creatinine were measured in 155 children 10-12 years old belonging to nine classes at baseline and after 6 months of three educational interventions in students from three classes each after parents consent was obtained. Interventions consisted in no additional action [control (CTR)], weekly lessons about the dangers of high salt intake [Theoretical (THEOR)] and both lessons and working practices in the school garden of planting, collection of herbs for salt substitution at home [practical (PRACT)]. At baseline 139 students (76 girls and 63 boys) were eligible showing average 24-h UNa of 132±43 mmol/24 h (mean salt intake of 7.8±2.5 g per day) and BP of 118/62 (13/9) mmHg that did not correlate to each other. At the end of the study, versus baseline, BP decreased by 8.2/6.5 mmHg in CTR (n=31), by 3.8/0.6 mmHg in THEOR (n=43) and by 3.5/0.7 mmHg in PRACT (n=53) and salt intake was reduced by 0.4±2.4 g per day in CTR, by 0.6±3.2 g per day in THEOR and by 1.1±2.5 g per day in PRACT. It was observed that salt intake variation was not independent of the group (CRT, THEOR and PRACT) (χ, 9.982, P=0.041). Salt intake was significantly reduced only in the PRACT group (1.1 g per day) and in the PRACT group the percentage of children who reduced salt intake by at least 1g per day from baseline to the end of the study was significantly higher (50.9%) than that of the other groups, THEOR, 48.8% and CTR, 32.2%. Our data indicates that children 10-12 years old have a high salt intake that is well above the proposed recommendations and that a strategy based on theoretical and practical education may achieve in some children an important reduction in daily salt intake which, if maintained over time, may assume important public health implications. These results suggest that in those children a more complete theoretical and practical intervention is more productive and efficient towards reduction of salt intake than single theoretical or no intervention.

Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis

In this investigation, the effect of NaCl, KCl and MgSO4 on bovine meat was studied, where the salts were used in standard marinades in 5.5% concentration. The effect of salts on secondary structure of the myofibrillar proteins, protein–water interactions, WHC, and sensory properties of the meat was followed by carrying out FTIR and NIR measurements, cooking loss and sensory analysis. The information obtained by spectroscopic analysis was integrated by using CPCA. This revealed that MgSO4 increased ratio of α-helices and CO and NH groups (followed by FTIR) that are involved in H-bonding with surrounding water molecules (followed by NIR). This was also supported by increased WHC. Conversely, KCl reduced WHC of meat and was correlated to non-hydrogenated CO and NH groups. Furthermore, the sensory analysis confirmed that MgSO4 was acceptable only when the share of this salt in the mixture was one third.

Interaction of PMANa+ with ZnO and Al2O3 nanopowders: Adsorption, stability and rheological behavior

Abstract Commercial Al 2 O 3 and ZnO nanoparticles were modified by low molecular weight polymethacrylic acid sodium salt (PMANa + , Mn = 4000) in aqueous system. The effect of PMANa + on the adsorption behavior, electrokinetic and rheological properties of Al 2 O 3 and ZnO suspensions was investigated. Adsorption isotherms showed that polymer interaction depended not only on the nature of the surface (AlOH or ZnOH) but also on pH and ionic strength of the suspension. Electrokinetic analysis indicated that adsorption of the polymer is accompanied by a shift in the isoelectric point towards acid pH values. Above a certain concentration, of the order of 2 wt % for Al 2 O 3 and 1 wt % for ZnO, the absolute value of the zeta potential reaches a saturation plateau. The rheological behavior is greatly affected in the presence of added polymer. The viscosity, the storage modulus G′ and the loss modulus G″ of the suspension, decrease and reach an optimum, which depends on both the nature of the solid surface (AlOH or ZnOH) and the pH of the suspension. PMANa + with Mn = 4000, was found to be a good dispersing polyelectrolyte for both Al 2 O 3 and ZnO nanoparticles owing to electrostatic stabilization.

低ナトリウム,高カリウム,高マグネシウム調整塩の臨床栄養学的研究

低ナトリウム,高カリウム,高マグネシウム調整塩の臨床栄養学的研究