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

2015 ◽  
Vol 40 ◽  
pp. 47-53 ◽  
Author(s):  
J. Czarnacka-Szymani ◽  
M. Jezewska-Zychowicz
1960 ◽  
Vol 6 (5) ◽  
pp. 535-543 ◽  
Author(s):  
Dinah Abram ◽  
N. E. Gibbons

The optical densities of suspensions of cells of Halobacterium cutirubrum, H. halobium, or H. salinarium, grown in media containing 4.5 M sodium chloride, increase as the salt concentration of the suspending medium decreases, until a maximum is reached at about 2 M; below this concentration there is an abrupt decrease in optical density. The cells are rod shaped in 4.5 M salt and change, as the salt concentration decreases, through irregular transition forms to spheres; equal numbers of transition forms and spheres are present at the point of maximum turbidity, while spheres predominate at lower salt concentrations. Cells suspended in 3.0 M salt, although slightly swollen, are viable, but viability decreases rapidly with the more drastic changes in morphology at lower salt concentrations. Cells grown in the presence of iron are more resistant to morphological changes but follow the same sequence. Cells "fixed" with formaldehyde, at any point in the sequence, act as osmometers and do not rupture in distilled water although their volume increases 10–14 times. The results indicate that the red halophilic rods require a high sodium chloride content in their growth or suspending medium to maintain a rigid cell wall structure.


2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Carla Susana Rodrigues ◽  
Cláudia Valéria Gonçalves Cordeiro de Sá ◽  
Cristiano Barros de Melo

ABSTRACT: Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.


2020 ◽  
Vol 38 (No. 4) ◽  
pp. 237-241
Author(s):  
Crislayne Vasques ◽  
Maiara P Mendes ◽  
Denise M B Silva ◽  
Antonio Roberto Giriboni Monteiro

Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction in salt in the dough, and Recipe 3 (F3) had no salt in the dough but instead a salty coating with the same amount of salt as F2. Physicochemical and sensory analyses revealed that F1 and F3 were not statistically different in salt perception, whereas F2 differed from the others. From these results, it was concluded that the methodology of covering crackers with a salty coating with a 42.5% salt reduction could be an alternative to achieving salt reduction.


1947 ◽  
Vol 25f (1) ◽  
pp. 29-33 ◽  
Author(s):  
J. W. Hopkins

Numerical ratings of the salty taste of freshly cooked portions of 80 pieces of Wiltshire-cured Canadian bacon by each member of a panel of 23 judges are analysed statistically, with results in general qualitative agreement with those previously reported for other palatability tests made in the same laboratory. Single assessments were subject to considerable random variation superimposed upon wide differences between individuals in respect of both tolerance and sensitivity. Nevertheless, a significant element of correlation made possible reproducible results, although it is calculated that to discriminate differences of the order of 5% on the organoleptic scale would have required 35 and 62 judges for intra- and inter-panel comparisons, respectively. The preferred degree of saltiness corresponded to a sodium chloride content of the cooked bacon of about [Formula: see text] in the absence, and of roughly 4% in the presence of [Formula: see text] parts per thousand of sodium nitrate.


1910 ◽  
Vol 12 (4) ◽  
pp. 510-532 ◽  
Author(s):  
Moyer S. Fleisher ◽  
Leo Loeb

I. In normal animals the injection of caffeine slightly diminishes the absorption of fluid from the peritoneal cavity, in spite of the fact that the amount of fluid and sodium chloride eliminated through the kidneys is markedly increased. The lessened absorption of fluid is due to a slight lowering of the osmotic pressure of the blood. II. In nephrectomized animals caffeine increases the absorption of fluid from the peritoneal cavity; the increase in absorption is greater in nephrectomized animals which received caffeine than in nephrectomized animals which did not receive this substance, and it is due to additive increase in the osmotic pressure of the blood. In a similar manner, caffeine increases the absorption of fluid from the peritoneal cavity in animals in which, instead of nephrectomy, other operations, not directly affecting the kidneys, had been performed. In this case also the increase in absorption is presumably preceded by and due to an increase in the osmotic pressure of the blood. III. In animals injected with uranium nitrate three days previously, caffeine diminishes the absorption of fluid from the peritoneal cavity, notwithstanding the high osmotic pressure of the blood which we observe in such animals. This agrees with the results of our previous experiments in which we found that in animals injected with uranium nitrate the absorption of fluid is not increased in spite of the rise of the osmotic pressure of the blood. IV. At the time of the conclusion of the absorption experiments, the amount of fluid retained in the vessels was found to be diminished in each series in which caffeine was used. Only in certain cases can this be due to the increased amount of fluid leaving the blood vessels through the kidneys; in other cases it can only be due to a movement of water from the blood vessels into the tissues caused by the injection of caffeine. V. In normal animals, in nephrectomized animals and in animals in which an operation not directly affecting the kidneys had been performed, caffeine causes an absolute and relative increase in the elimination of sodium chloride from the peritoneal fluid, as a result of which the remaining peritoneal fluid shows a lessened content of sodium chloride. Caffeine causes also a decrease in the sodium chloride content of the blood. We see, therefore, that under the influence of caffeine a greater amount of sodium chloride is eliminated from the body fluids into the tissues or through the kidneys. The factors which cause the sodium chloride to leave the body fluids are probably primarily responsible for the diuresis which takes place after administration of caffeine. In the case of caffeine and other similar substances the diuresis is, therefore, in all probability not due primarily to a specific action of the kidney, but to conditions which affect the distribution of sodium chloride in the body. VI. The distribution coefficient of other osmotically active substances differs from that of sodium chloride. These other substances have a tendency to move into the body fluids in increased quantities under the influence of caffeine. VII. Summarizing all experiments in which we studied the absorption from the peritoneal cavity, we may state that changes in the osmotic pressure of the blood represent the principal factor in explaining the variations in the rate of absorption of fluid from the peritoneal cavity. VIII. There exists no direct relation between an increase in the rate of absorption of fluid from the peritoneal cavity and an increase in the amount of urine secreted. If it should be found that even at a period following the injection of caffeine, later than that at which we have studied the absorption, a rise of the osmotic pressure of the blood does not appear, then we may state that the diminution in the amount of edema in the body cavities resulting from the administration of caffeine is entirely due to an inhibition of the production of edema and not to an increased absorption of fluid from the serous body cavities.


2013 ◽  
Vol 31 (1) ◽  
pp. 129-136 ◽  
Author(s):  
Edoardo Capuano ◽  
Grishja van der Veer ◽  
Peter J.J. Verheijen ◽  
Samuel P. Heenan ◽  
Leo F.J. van de Laak ◽  
...  

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