Salty Taste Research Articles

Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.

To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.

TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

Association between smell and taste dysfunction and obesity and metabolic syndrome in older adults

Background: Obesity and metabolic syndrome (MS) are prevalent and associated with negative health outcomes in the elderly. There is a need to identify risk factors for these diseases in this population. Methodology: The 2013-14 National Health and Nutrition Examination Survey was used in this study. Adults aged 60 or under were categorized into normosmia, hyposmia, anosmia, and combined anosmia + hyposmia using the Pocket Sniff Test. Taste was evaluated using quinine and NaCl solutions. Multivariate logistic regression models were used to characterize associations between smell and taste status and obesity and MS. Results: In univariate obesity analysis, normosmia, combined anosmia + hyposmia, and 0.32M NaCl taste dysfunction were significant. 0.32M NaCl taste dysfunction remained significant in multivariate analysis. MS was significantly associated with only tongue tip quinine dysfunction in univariate and multivariate analyses. Conclusions: Salty taste dysfunction was found to be negatively associated with obesity while bitter taste dysfunction was found to be positively associated with MS.

The Influence of Age and Oral Health on Taste Perception in Older Adults: A Case-Control Study.

Declining gustatory function, nutrition, and oral health are important elements of health in older adults that can affect the aging process. The aim of the present work was to investigate the effect of age and oral status on taste discrimination in two different groups of elderly subjects living either in an Italian residential institution (TG) or in the community (CG). A total of 90 subjects were enrolled in the study (58 CG vs. 32 TG). Masticatory performance (MP) was assessed using the two-color mixing ability test. Taste function was evaluated using cotton pads soaked with six taste stimuli (salty, acid, sweet, bitter, fat and water). A positive correlation between age and missing teeth (r = 0.51, C.I. [0.33; 0.65], p < 0.0001), and a negative correlation between age and MP (r = −0.39, C.I. [−0.56; −0.20], p < 0.001) were found. Moreover, significant differences for salty taste, between TG and CG were detected (p < 0.05). Significant differences in bitter taste sensitivity between subjects wearing removable and non-removable prosthesis were also determined (p < 0.05). In addition, significant gender differences and between males in TG and CG were identified (p < 0.05). The best understanding of the relationship between MP, taste sensitivity, and nutritional factors is a necessary criterion for the development of new therapeutic strategies to address more effectively the problems associated with malnutrition in elderly subjects.

Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste.

Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six buckwheat jellies (memilmuk) with added mung bean starch and to analyze the relationship between their descriptive sensory attributes and consumer acceptability. Statistical analyses were performed by one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). A total of 18 sensory attributes of buckwheat jelly, including appearance (brown, brightness, and roughness), odor/aroma (soymilk smell, grain smell, red bean porridge smell, and buckwheat tea smell), flavor or taste (savory flavor, plain taste, buckwheat taste, sweet taste, salty taste, and umami), and texture (squashed, dry, smooth, elasticity and stickiness) were developed. Consumer acceptability tests of six buckwheat jellies were conducted by 93 consumers evaluating for color, smell, savory taste, aftertaste, harmony with the sauce, overall liking, and would recommend or try again. Buckwheat jelly with 25% of mung bean starch (BJ_916) was the most favorable jelly sample among the six samples. All attributes except color, smell, and the savory taste of samples showed a significant difference (p < 0.001). BJ_916 showed a close relationship with a grain smell, elasticity, red bean porridge smell, and sweet taste of descriptive attributes and also all attributes of consumer acceptability. The determination of sensory attributes and consumer acceptability of buckwheat jelly will help to improve sensory characteristics to fulfill consumer needs and desires. Furthermore, this current study will help facilitate the expansion of the buckwheat consumption market.

The effect of rice types on chao properties during fermentation

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

HIPPOCAMPUS CELL DISORDERS AND NEUROSENSORY TESTS IN MICE (Mus musculus) DUE TO INDUCTION OF EXCESS SODIUM CHLORIDE

Salt or sodium chloride (NaCl) is an additive to give food a salty taste. The use of salt in everyday life is difficult to avoid. Salt has both good and bad effects on the body. The electrolyte content of salt can help launch metabolism in the body, whereas if the body contains too much salt it will cause heart attacks and hypertension. The dose of salt consumption that has been set by the government is 5g/day. This study was conducted to examine the effect of consuming excessive sodium chloride (NaCl) on the ability to smell and to what extent it damages cells in the hippocampus of mice (Mus musculus). The method of this study was CRD (completely randomized design) with 6 replications, 1 group control and 3 repetitions induced by sodium chloride (NaCl) is 260mg/gBB (P1), 520mg/gBB (P2), and 780mg/gBB (P3). The parameters of this study are neurosensory coordination in the form of olfactory response of mice (Mus musculus) to ammonia and cell disruption in the hippocampus (DG &amp; CA) which were observed by histological preparations of Hematoxylin eosin (HE) staining. The results of this study indicate the presence of olfactory disorders in mice (Mus musculus) and cell death in the hippocampus also increased due to excessive sodium chloride (NaCl) induction. The more salt is consumed in daily life, it will disrupt the cells in the hippocampus.

The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.

This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and p < 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.

Taste, smell and mouthfeel disturbances in patients with gastrointestinal stromal tumors treated with tyrosine-kinase inhibitors.

Taste, smell, and mouthfeel disturbances are underrated and underreported, but important side effects of anti-cancer medication. These symptoms are associated with a lower quality of life (QoL). The prevalence and the impact of taste, smell, and mouthfeel disturbances on daily life in patients with a gastrointestinal stromal tumor (GIST) are largely unknown. This exploratory study assessed the prevalence and type of taste, smell, and mouthfeel disturbances and their impact on daily life and QoL in patients with a GIST treated with a tyrosine-kinase inhibitor (TKI). Patients currently treated with TKIs for GIST completed a standardized questionnaire. The questionnaire addressed changes in taste, smell, and mouthfeel and, if changes occurred, impact on daily life and QoL. Statistics are descriptive. A total of 65 GIST patients on TKI treatment completed the questionnaire. Of these patients, 79%, 12%, and 9% currently used imatinib, sunitinib, and regorafenib respectively. Taste, smell, and mouthfeel disturbances were reported by 25 (38%), 15 (23%), and 36 (55%) patients respectively. Salty and sweet tastes were mostly affected, respectively in 14 and 13 patients. A dry mouth was experienced by 29 (45%) patients. Taste disturbances were more often reported to have impact on daily life and QoL (80% and 60%) than smell (47% and 31%) and mouthfeel disturbances (47% and 30%). Taste, smell, and mouthfeel disturbances are frequent side effects of TKIs in GIST patients. Daily life and QoL are affected in a considerable number of those patients. ClinicalTrials.gov Identifier: NL7827 (2019-06-25).

Assessment of physicochemical characteristics in groundwater quality parameters

The assessment of groundwater quality was carried out by fetching the groundwater samples from different locations of Tandojam. The physicochemical parameters of groundwater samples were assessed to determine their quality and suitability for usage. The findings of the study have comprehensively demonstrated the presence of high quantity physicochemical parameters in most of the areas in contrast to guidelines values by the World Health Organization (WHO) and National Environmental Quality Standards (NEQS) for drinking water. Only Boron from all locations was best suitable within the limits of the guidelines. However, TDS, pH, EC, TH, turbidity, Cl ion, Al, SO42−, and NO3− were exceeding the WHO guidelines in most of the locations, and the quantified values were noticed within the limits only in few locations. Moreover, the TDS concentration of the Sindh Agriculture University colony was within the limits. In the Garibabad colony, Shahi Bazar, and Pakistani Chowk, the condition of the water is very displeasing because samples from these areas contained salty taste as well as high hardness. The correlation analysis among different parameters showed that as the correlations between parameters became weaker, the observed values became insignificant. The linear regression analysis was done as well as models were developed for predicting the concentration of groundwater quality parameters. A significantly positive correlation at 1% and 5% was found between many parameters. The regression model of turbidity presented a maximum value of 0.948% of the observed variability.

Preservation of Lemuru (Sardinella lemuru) by Salting and Drying Methods at Istana Muncar Ikan SMEs of Banyuwangi District

Lemuru (Sardinella lemuru)is the most catches in Banyuwangi. This fish called pelagic fish that swim on the surface of the sea. The abundance of lemuru catch makes this fish have a role and benefit for the society. However, fish is also quickly to spoil after harvesting. Without the preservation process, the fish is only suitable for consumption within a day after being caught. Various preservation methods have been carried out, one of which is salting and drying aimed to reduce the moisture content in the fish body, so that didn’t give chance for microorganism to breed and didn’t affect the fish quality. This study was used descriptive method with data collection techniques through primary data and secondary data. Data collection carried out with observation, interview, active participation and literature study. Research result in Istana Muncar Ikan Banyuwangi SMEs included raw material used in food processing in SMEs was lemuru (Sardinella lemuru) obtained from Muncar Port. The fish was treated with brining method by soaking fish of dilute salt solution of 30-35% from total weight of fish. After brining, drying process was carried out under the sun for 1 day and dried salted fish produced, has distinctive smell, salty taste, normal colour, also good shape. Salt content of 13-17% by weight of salted dried fish.

Brackish water treatment for small community by using membrane technology

High salinity water, containing high TDS and chloride, is a common problem in coastal areas of Indonesia. The chloride content in water causes water to taste salty. It occurs in a small community of Tambak Cemandi Village, Sidoarjo. The groundwater has chloride content up to 3,694.3 mg/L, hardness 2,071 mg/L (CaCO3), and total coliform 7,100 MPN/100 mL. Membrane technology has been overgrowing all over the world in the water desalination process. This study aims to examine the basic concepts, principles, advantages, and disadvantages of membrane technology and its application in brackish water treatment for drinking purposes. This research was conducted by literature review, secondary data analysis, and application of case studies. The case study is applied to small scale drinking water treatment (flow rate 0.2 L/second) with brackish raw water from groundwater in Tambak Cemandi Village, where some of the population do not have access to safe drinking water. The study concludes that RO membranes with UF pre-treatment are adequate to treat 98%, 96%, and 100% of chloride content, hardness, and total coliform and fulfilled Indonesia Ministry regulation’s drinking water quality standard. The treatment can serve 202 people with an operational cost of Rp. 1,198/people.day.

Investigation of taste function and eating behavior in women with polycystic ovary syndrome

Polycystic ovary syndrome (PCOS) is the most common endocrine disorder in women of reproductive age that is associated with eating disorders and disordered eating. No data is available regarding taste function in women with PCOS. The aim of this study was to assess taste function and eating behavior in patients with PCOS compared to healthy women and investigate potential impact of oral contraceptive (OC) use on those. Forty-four patients with PCOS and 36 age and body-mass-index matched healthy controls were enrolled. Gustatory function was assessed by taste strips (sweet, sour, salty, bitter) and Food Cravings Questionnaire-Trait (FCQ-T), Night Eating Questionnaire (NEQ) and Three Factor Eating Questionnaire-R18 (TFEQ-R18) were applied. All measurements were repeated in patients after receiving an OC along with general lifestyle advice for 3 months. At baseline, PCOS group had lower total taste strip test (TST) scores compared to controls (11.7 ± 2.2 vs. 13.1 ± 1.4; p = 0.001). Subgroup analysis showed lower sour and salty taste scores in PCOS group (2.4 ± 0.9 vs. 2.9 ± 0.7; p = 0.004; and 2.6 ± 1 vs. 3.1 ± 0.7; p = 0.01 respectively). Sweet and bitter taste scores were similar. No difference was determined in eating behavior. Linear regression analysis revealed that hyperandrogenism was significant predictor for total TST score (R2 = 0.22, p < 0.001). Higher free androgen index (FAI) was associated with lower total TST score (p = 0.01). Total TST score, TFEQ-R18 and NEQ scores remained unaltered after treatment in the PCOS group whereas FCQ-T scores showed significant reduction (p = 0.02), mainly due to a decrease in lack of control subscale (p = 0.01). Our results suggest that taste perception is reduced in PCOS, and short-term OC use does not alter taste functions in the syndrome.

Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice.

In addition to the taste receptors corresponding to the six basic taste qualities—sweet, salty, sour, bitter, umami, and fatty—another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the ‘kokumi’ receptor because its agonists increase sweet, salty and umami tastes to induce ‘koku’, a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. Koku is an important factor for enhancing food palatability. However, it is not well known whether other kokumi-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine’s effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a kokumi substance and GPRC6A is a newly identified kokumi receptor.

Anodal Galvanic Taste Stimulation to the Chin Enhances Salty Taste of NaCl Water Solution

Galvanic taste stimulation (GTS) is a non-invasive electrical stimulation of sensory nerves that induces, inhibits, and enhances taste sensation. It has been shown that the cathodal GTS taste enhancement effect occurs when only cathodal electrodes are attached in or near the mouth, while anodal GTS, whose anodal electrodes are attached in or near the mouth, induces an electrical taste sensation rather than taste enhancement. In the present study, we focused on the taste enhancement effect of anodal GTS, enhancing the salty taste produced by a sodium chloride (NaCl) aqueous solution during stimulation. In this study, GTS was applied to the chin rather than the inner mouth so as not to disturb natural eating and drinking behavior, according to a previous study. To demonstrate and quantitatively evaluate its enhancement effect, we conducted two psychophysical experiments in which subjects were asked to indicate the intensity of the saltiness perceived during electrical stimulation by adjusting the concentration of aqueous NaCl to achieve a solution of equivalent saltiness. We discovered that the perceived intensity increased as the current intensity applied to the chin increased. Moreover, the magnification ratios against the baseline exceeded 1 under all conditions of the NaCl aqueous solution. These results indicate that anodal GTS is effective in enhancing the salty taste of NaCl aqueous solutions.

Sensory Profile of Greek Islands Thyme Honey

The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: &gt;60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content &lt; 18%, hydroxymethylfurfural &lt; 10 mg/kg, and diastase activity &gt; 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p &lt; 0.01) for all attributes except for floral aroma, with the Group A samples being the lightest in color (4.9 ± 1.8) and having the highest floral odor intensity (5.0 ± 2.0) and salty taste (3.5 ± 1.1). Additionally, samples with the highest pollen grain content (i.e., Group A) had olfactory notes of wood/wax/resin and a chemical aroma.

Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus

In recent years, prejudice in society against monosodium glutamate (MSG) has directed food manufacturers to alternative sources. Yeast extracts are considered as “natural” due to the production process and stand out due to their nutritional properties as well as giving a flavor similar to MSG. In this study, chemical, functional and flavor properties of yeast extract powders produced from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11 and Kluyveromyces marxianus TGM66 were evaluated. Results revealed that the most protein-rich sample was S. cerevisiae TGM10 extract (69.17%), followed by S. boulardii S11 (66.16%) and K. marxianus TGM66 (62.42%) extracts, respectively and S. cerevisiae TGM10 extract was also the richest yeast extract for essential amino acids. Additionally, flavor-enhancing amino acids such as glutamic acid, aspartic acid, alanine and glycine were dominant in S. cerevisiae TGM10 extract (47.41 g/100 g protein). Sensorial evaluation of yeast extracts demonstrated that salty taste, umami taste and meaty flavor scores of yeast extracts were lower than MSG whereas for fruity flavor, yeast extracts had the highest scores. These findings revealed the potential of three yeast strains to produce yeast extracts in order to increase the nutritional value and flavor of foods.

Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness.

An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase extraction (SPE), gel-permeation chromatography (GPC), and semipreparative reverse-phase high-performance liquid chromatography (RP-HPLC), coupled with sensory analysis. As a result, this study led to the identification of a collection of common mushroom derived tastants, including 5'-mononucleotides and free amino acids, along with several taste-modulating pyroglutamyl dipeptides, including pyroglutamylcysteine (pGlu-Cys), pyroglutamylvaline (pGlu-Val), pyroglutamylaspartic acid (pGlu-Asp), pyroglutamylglutamic acid (pGlu-Glu), and pyroglutamylproline (pGlu-Pro). The taste-modulating thresholds for the pyroglutamyl dipeptides were calculated in a model mushroom broth containing natural concentrations of guanosine 5'-monophosphate and 14 amino acids, all with dose-over-threshold (DoT) factors ≥1. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to quantitate the pyroglutamyl dipeptides, and their concentrations ranged from 2 to 58 μmol/L; however, they were determined to be present in the hydrolysate below their individual taste-modulating thresholds. Despite being present below their individual thresholds, when the dipeptides were collectively added to a model mushroom broth at their natural concentrations (143 μmol/L combined), both salty (p = 0.0061) and kokumi (p = 0.0025) taste attributes were significantly enhanced, demonstrating a synergistic subthreshold taste-modulating effect. This study lays the groundwork for future investigations on the saltiness-enhancing potential of mixtures of subthreshold levels of pyroglutamyl dipeptides found in mushrooms and other sources.

Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

Protein from bovine by-products can be hydrolyzed into amino acids, and then react with reducing sugar to prepare meat flavor. The effects of microwave (3min, 6min) and ultrasonic (600W, 900W, 1200W) on the hydrolysis degree, antioxidant activity, and flavor characteristics of the hydrolysate of bovine bone protease were studied. The microwave treatment combined with 1200W ultrasonic (MW6-US1200) treatment has the highest hydrolysis degree. Before enzymolysis, after MW6-US900 and MW6-US900 treatment, the fresh and salty taste increased, the astringency decreased, and the flavor components such as aldehydes, ketones and lipids also increased. MW6-US900 group had the highest antioxidant activity. In conclusion, microwave combined with ultrasonic (MU) can improve the enzymatic hydrolysis effect of protein in beef bone meal, improve the antioxidant performance and flavor of the hydrolysate.

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.