Substitution Of NaCl Research Articles

Uptake and metabolism of D-glucose in isolated acinar and ductal cells from rat submandibular glands.

The present study deals with the possible effects of selected environmental agents upon the uptake and metabolism of d-glucose in isolated acinar and ductal cells from the rat submandibular salivary gland. In acinar cells, the uptake of d-[U-(14) C]glucose and its non-metabolised analogue 3-O-[(14) C-methyl]-d-glucose was not affected significantly by phloridzin (0.1 mM) or substitution of extracellular NaCl (115 mM) by an equimolar amount of CsCl, whilst cytochalasin B (20 μM) decreased significantly such an uptake. In ductal cells, both phloridzin and cytochalasin B decreased the uptake of d-glucose and 3-O-methyl-d-glucose. Although the intracellular space was comparable in acinar and ductal cells, the catabolism of d-glucose (2.8 or 8.3 mM) was two to four times higher in ductal cells than in acinar cells. Phloridzin (0.1 mM), ouabain (1.0 mM) and cytochalasin B (20 μM) all impaired d-glucose catabolism in ductal cells. Such was also the case in ductal cells incubated in the absence of extracellular Ca(2+) or in media in which NaCl was substituted by CsCl. It is proposed that the ductal cells in the rat submandibular gland are equipped with several systems mediating the insulin-sensitive, cytochalasin B-sensitive and phloridzin-sensitive transport of d-glucose across the plasma membrane.

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the samples and DA was used as a reference method. Grill-style sausages with different levels of salt reduction combined with different salt substitutes (KCl, Na-lactate, K-lactate/Na-diacetate and milk minerals) were tested. Results showed relatively few discriminating attributes from DA. However, results from TDS indicated differences in the dynamic perception of the sodium reduced sausages compared to the control sample, especially during the aftertaste.

Partial sodium replacement in tilapia steak without loss of acceptability.

The aim of this study was to evaluate physical and sensory characteristics of low-sodium tilapia steaks restructured with microbial transglutaminase. Polyphosphate (0.4%), condiment mixes-onion powder and garlic powder (2.5%), water (10.0%), transglutaminase (1.0%), and different types of salts (1.5%) were mixed with non-commercial sized fillets. Substitution of NaCl by KCl or MgCl2 (at 50% each) affected quality attributes and decreased (P < 0.05) consumer acceptability. The tri-salt steaks (KCl, MgCl2, and NaCl at 1:1:2 ratio) improved some attributes and increased (P < 0.05) acceptability and purchase intention. We conclude that potassium and magnesium chlorides are possible replacers of salt (NaCl) in restructured tilapia steaks and potentially decrease the risk factor for heart failure associated with high sodium consumption.

Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics

AbstractThe impact of NaCl reduction and replacement by CaCl2 : CaCO3 (50:50) on dough and bread characteristics is addressed in this study. Three recipes of white bread were formulated with different percentage of NaCl substitution; all doughs had 1.8 g of total salts added per 100 g flour weight basis. Comparison was performed against control bread containing 1.8 g of NaCl per 100 g flour weight basis. Alveograph and farinograph results indicated that addition of calcium decreased dough extensibility, stretchability and stability time, keeping strong flour characteristics. Calcium salts increased hardness of upper crust and decreased hardness of lower crust. An increase of calcium salts promoted lighter crumb and crust color. Descriptive sensory analysis indicated that 16 out of 25 traits showed significant differences between control and recipes. Principal component analysis using variables such as texture, color and sensory traits indicated that breads produced with 50% NaCl substitution were comparable with the control.Practical ApplicationsThe current interest in promoting a healthy diet encourages the design of foods that prevent diseases and cover specific nutritional requirements. Thus, reduction of salt intake and the fortification with beneficial minerals such as calcium is pertinent, as bread constitutes an important source of salt intake and its calcium contribution is low. The results show that it is possible to maintain the organoleptic characteristics and acceptability of the bread with reduced sodium content and 50% replacement by calcium salts. Estimating bread serving of 50 g, the calcium‐fortified bread with 50% sodium reduction could cover 13.5 and 17.6% of the calcium recommended daily intake for schoolchildren and adults with added beneficial effect on health, due to salt reduction. The purposed change in the sodium–calcium content has a dual beneficial effect on the health of the population, prevents problems related to high salt intake and helps to resolve calcium deficiency.

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.

Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures

This work was conducted to determine the effect of the partial replacement of NaCl by KCl and CaCl2 (expressed as percentages, wt/vol) on the microbial stability and physicochemical characteristics of seasoned cracked olives using a simplex centroid mixture design. Neither Enterobacteriaceae nor lactic acid bacteria were found during the 50 days that olive packages were monitored. Therefore, microbial instability was considered due to the growth of yeasts, which were the only detected microorganisms; Saccharomyces cerevisiae and Pichia membranifaciens were the most relevant species. Yeasts decreased during the first 21 to 30 days after packing, but their populations rose to 3.5 log CFU/ml by the end of the storage period, clearly causing product deterioration. The partial substitution of NaCl with the other chloride salts slightly altered the phase of microbial inhibition and regrowth. Most of the quality characteristics were not affected by the use of the alternative salt mixtures, but the pH values and Cl(-) concentrations in brine decreased as the CaCl2 concentration increased. Hence, seasoned cracked table olives can be produced using a lower proportion of NaCl without causing significant changes in the shelf life and product quality, although further detailed studies are necessary to guarantee the stability of products packed with specific salt mixtures.

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P<0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P>0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.

The effect of NaCl substitution with KCl on proteinase activities of cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei

The aim of this study was to investigate the effect of substitution of NaCl with KCl at different pH levels and salt concentrations on proteinase activity of cell-free extract and cell-free supernatant of the probiotics Lactobacillus acidophilus and Lactobacillus casei. de Man, Rogosa, and Sharpe broth aliquots were mixed with 2 pure salts (NaCl and KCl) and 2 salt concentrations at 2 concentration levels (5 and 10%), inoculated with Lactobacillus acidophilus or Lactobacillus casei, and incubated aerobically at 37°C for 22h. The cultures were then centrifuged at 4,000×g for 30min, and the collected cell pellets were used to prepare cell-wall proteinases and the supernatants used as a source of supernatant (extracellular) proteinases. The proteolytic activity and protein content of both portions were determined. After incubation of both portions with 3 milk caseins (α-, β-, κ-casein), the supernatants were individually subjected to analysis of angiotensin-converting enzyme (ACE)-inhibitory activity and proteolytic activity using the o-phthalaldehyde method. Significant differences were observed in ACE-inhibitory and proteolytic activities between salt substitution treatments of cell-free extract and cell-free supernatant from both probiotic strains at the same salt concentration and pH level.

Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.

The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties

The effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria was investigated during 30 d of storage at 4°C. Chemical composition, the survival of probiotic and lactic acid bacteria, proteolytic activity, and texture profile analysis were analyzed and sensory analysis was carried out to determine the effects of substitution. No significant differences were observed in moisture, protein, fat, and ash contents among the experimental Akawi cheeses at the same storage period. Significant differences were observed in water-soluble nitrogen and phosphotungstic-soluble nitrogen between experimental cheeses at the same of storage period. No significant difference was observed in the growth of Lactobacillus delbrueckii ssp. bulgaricus between experimental cheeses at the same storage period. However, the growth of Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus acidophilus was significantly affected among experimental cheeses. A significant difference was observed in soluble Ca among experimental cheeses at the same storage period. In general, no significant differences existed in hardness and adhesiveness among experimental cheeses at the same storage period. No significant differences existed in sensory attributes, including creaminess, bitterness, saltiness, sour-acid, and vinegar taste among experimental Akawi cheeses at the same storage period.

The Impact of NaCl Substitution with KCl on Proteinase Activities Cell‐Free Extract and Cell‐Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

The effect of NaCl substitution with KCl at different pH levels (6.0, 5.5, and 5.0) and salt concentrations on proteinase activities of cell-free and supernatant of Lactobacillus delbrueckii ssp. bulgaricus 11824 (L. bulgaricus) and Streptococcus thermophilus MS (ST) was investigated. MRS broths were separately mixed with 4 salt treatments (NaCl only, 1NaCl:1KCl, 1NaCl:3KCl, and KCl only) at 2 different concentrations (5% and 10%) and incubated at 37 °C for 22 h. The cell pellets were used to prepare proteinase of cell-free extract and the cell-free supernatants were used as source of extracellular proteinases. The proteolytic activities and protein contents of both fractions were determined. The supernatants after incubation of both fractions with 3 milk caseins (α-, β-, κ-casein) were subjected to angiotensin-converting-enzyme inhibitory (ACE-inhibitory) activity and proteolytic activity by ortho-phthalaldehyde (OPA) method. Significant differences were observed in ACE-inhibitory activities and proteolytic (OPA) between salt treatments of cell-free extract and cell-free supernatant of L. bulgaricus and S. thermophilus at same salt concentration and same pH level. There was a significant effect of pH level and salt treatments interaction on ACE-inhibitory activity, OPA activity and azocasein activity. To reduce sodium concentration in cheese by substituting of NaCl with KCl, it was important to study the effect on starter culture proteinases which play a vital role in ripening and texture profile of cheese.

Comparing the effect of NaCl and KCl on the growth of Listeria monocytogenes with a view to NaCl replacement

Summary In this study, the effects of various concentrations of NaCl and KCl and partial replacement of NaCl with KCl on the growth characteristics of L. monocytogenes were evaluated. It was found that L. monocytogenes can grow in the presence of 1-9% NaCl and 1-11% KCl. The higher the concentration of salt used, the longer the lag phase induced. In addition, it was observed that L. monocytogenes tolerate KCl better than NaCl when using the same percents in broth. In an attempt to partially replace NaCl with KCl, it was found that the level of substitution of NaCl with KCl can be at least 25% without risking the microbiological safety, with respect to L. monocytogenes of the product, but not as high as 50%.

Molecular and kinetic characterization of histamine transport into adult rat cultured astrocytes

Astrocytes have a key role in the clearance and inactivation of histamine in the adult central nervous system, but transporters which mediate histamine uptake into astrocytes have not been fully characterized. We therefore investigated the kinetic and molecular characteristics of histamine uptake into cultured adult rat astrocytes. [3H]-histamine was taken up by astrocytes in a temperature-, time- and concentration-dependent manner and was inhibited up to 60–70% by 1mM ouabain or by substitution of NaCl with choline chloride. Specific [3H]-histamine uptake, determined as the difference between transport at 37 and 4°C, displayed saturation kinetics with the apparent Michaelis–Menten constant (Km) of 141 and 101μM and the apparent maximal uptake rate (Vmax) of 22.5 and 17.8pmol/min/mg protein, as estimated from the Woolf and the Eadie–Hofstee plots, respectively. Since our data suggested the presence of a carrier-operated histamine uptake system, we assessed the possible involvement of the organic cation transporters (OCT) 1, 2 and 3, which have been previously described to play a role in histamine transport in the central nervous system. Low level mRNA expression of all OCT isoforms was detected, but in contrast to rat brain cortex homogenate, where OCT3 was the most prominently expressed OCT isoform, OCT2 mRNA was the predominant OCT species in cultured astrocytes. However, OCT inhibitors corticosterone and decynium 22 (D22) had no effect or only modestly reduced [3H]-histamine uptake. Thus, our data indicate that adult rat astrocytes possess an efficient high-capacity, low-affinity carrier-operated histamine uptake system, which does not seem to involve OCTs.

INFLUENCE OF PARTIAL REPLACEMENT OF NaCl WITH KCl ON SENSORY AND TEXTURAL CHARACTERISTICS OF BUFFALO FETA-TYPE CHEESE DURING RIPENING

The effect of partial replacement of NaCl by KCl on sensory and textural characteristics of buffalo feta-type cheese were investigated during ripening period of up to 60 days. The experimental feta-type cheese at different period of ripening were evaluated by a panel of six trained judges from the dairy technology division, National Dairy Research Institute, Karnal, using feta cheese scorecard. The textural characteristics of experimental cheese were monitored by measuring hardness, cohesiveness, springiness, gumminess and chewiness using texture profile analyzer. The minimum hardness was found with cheese made with highest substitution of NaCl by KCl, while the maximum hardness was observed with control cheese. The cohesiveness and springiness of cheese decreased with the increase in ripening period. The gumminess and chewiness of cheese were found maximum in control cheese and the minimum with cheese made with highest replacement of NaCl by KCl. PRACTICAL APPLICATIONS Feta cheese is traditionally made from sheep's milk alone or from its mixture with goat's milk. In European countries, technology has been developed for manufacture of feta cheese from cow milk to meet the demand of international cheese markets. Since the typical character of cheese is white in color, cow milk has to be bleached to result in desired white color. Bleaching destroys valuable β-carotene. As such, buffalo milk can be an appropriate substitute to cow milk, as no bleaching is required to get the characteristic color of feta cheese with advantage of higher yield. India is the largest milk producer in the world. Out of which, more than half (57%) of the total milk production is from buffalo milk. There is a need to develop suitable technology for manufacture of newer products to meet the requirement of national and international markets from buffalo milk.

Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Abstract Colour changes of dry cured-restructured minced pork with different salt contents (15, 20, 30 or 40 g NaCl/kg of meat) and dried with QDS process® from 20 to 50% of weight loss were studied considering the effects of HPP (500 and 600 MPa, 7 min holding time), K-lactate addition (25.6 g/kg) and the 50% molar substitution of NaCl by KCl. Meat colour parameters, L* (lightness), a* (redness) and b* (yellowness), were measured. In all cases, L* decreased and a* increased as the water content decreased. The NaCl reduction or the addition of K-lactate did not show any significant effect on the colour. The substitution of NaCl by KCl only slightly increased b* in the driest samples. HPP treatment increased L* and reduced a* and b* in samples with highest water content, but it had no effect on the driest samples. Industrial relevance: The drying period for meat products is the slowest phase of the manufacturing process. For sliced products, the QDS process allows an import reduction in time. The results of this paper show that the moisture content at which the HPP is applied to the dry-cured products may protect them from colour changes. The NaCl reduction or the substitution of salt by KCl or K-lactate combined with QDS and HPP allows the production of drycured meat with reduced Na content, without important effects on appearance and with lower microbiological risks.

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

The proteolytic and ACE inhibitory activities of low-moisture Mozzarella cheese (LMMC) as affected by partial substitution of NaCl with KCl were investigated. Experimental LMMC were made and salted with 4 salt mixtures: NaCl only (control), 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl, and then proteolytic activity and angiotensin-converting enzyme inhibitory activity were determined. Salt treatment significantly affected angiotensin-converting enzyme inhibitory activity and phosphotungstic acid-soluble N of LMMC during storage. Water-soluble N, trichloroacetic acid-soluble N, lactic acid bacteria population, and total free amino acids were unaffected during storage. Nonetheless, water-soluble N and trichloroacetic acid-soluble N increased significantly during storage within a salt treatment. Peptide profiles and urea-PAGE gels did not differ between experimental cheeses at the same storage time.

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.

Development of a low-sodium ready-to-eat desalted cod

A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage by replacing the desalting water with NaCl/KCl diluted brines once equilibrium was achieved, allowing partial replacement in the fish muscle by means of diffusion mechanisms. Four levels of substitution were studied, 75/25, 50/50, 25/75 and 0/100 NaCl/KCl (%), and compared to the traditional 100% NaCl desalted product. Process variables were defined and the effect of substituting sodium chloride by potassium chloride in some physicochemical parameters of desalted-cod was evaluated. A sensory evaluation of the raw and cooked obtained product was carried out so as to determine the maximum sodium replacement. The obtained results showed that it is possible to obtain low-sodium desalted cod, safe under refrigerated storage conditions, up to 100% and to 75% NaCl substitution by KCl, in the raw and cooked product respectively, without adversely affecting the sensory quality of the product.

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

This work studies the effects of different sodium (in the range of 4–10%), potassium (0–4%) and calcium (0–6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl2 led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl2 also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl2 does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing.

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

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