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

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 21-25 ◽  
Author(s):  
Y.M. Choi ◽  
K.C. Jung ◽  
H.M. Jo ◽  
K.W. Nam ◽  
J.H. Choe ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sensory Characteristics ◽  
Combined Effects ◽  
Low Sodium ◽  
Potassium Lactate

scholarly journals The (in)dependency of blood and sweat sodium, chloride, potassium, ammonia, lactate and glucose concentrations during submaximal exercise

2020 ◽  
Author(s):  
L. Klous ◽  
C. J. de Ruiter ◽  
S. Scherrer ◽  
N. Gerrett ◽  
H. A. M. Daanen
Keyword(s):  
Sodium Chloride ◽  
Submaximal Exercise ◽  
Blood Composition ◽  
Maximum Heart Rate ◽  
Post Exercise ◽  
Non Invasive ◽  
Potassium Lactate ◽  
Blood Potassium ◽  
Sweat Composition ◽  
Sweat Sodium

Abstract Purpose To reduce the need for invasive and expensive measures of human biomarkers, sweat is becoming increasingly popular in use as an alternative to blood. Therefore, the (in)dependency of blood and sweat composition has to be explored. Methods In an environmental chamber (33 °C, 65% relative humidity; RH), 12 participants completed three subsequent 20-min cycling stages to elicit three different local sweat rates (LSR) while aiming to limit changes in blood composition: at 60% of their maximum heart rate (HRmax), 70% HRmax and 80% HRmax, with 5 min of seated-rest in between. Sweat was collected from the arm and back during each stage and post-exercise. Blood was drawn from a superficial antecubital vein in the middle of each stage. Concentrations of sodium, chloride, potassium, ammonia, lactate and glucose were determined in blood plasma and sweat. Results With increasing exercise intensity, LSR, sweat sodium, chloride and glucose concentrations increased (P ≤ 0.026), while simultaneously limited changes in blood composition were elicited for these components (P ≥ 0.093). Sweat potassium, lactate and ammonia concentrations decreased (P ≤ 0.006), while blood potassium decreased (P = 0.003), and blood ammonia and lactate concentrations increased with higher exercise intensities (P = 0.005; P = 0.007, respectively). The vast majority of correlations between blood and sweat parameters were non-significant (P > 0.05), with few exceptions. Conclusion The data suggest that sweat composition is at least partly independent of blood composition. This has important consequences when targeting sweat as non-invasive alternative for blood measurements.

Effect of chloride on renal blood flow in angiotensin II induced hypertension

1991 ◽  
Vol 69 (4) ◽  
pp. 507-511 ◽  
Author(s):  
John C. Passmore ◽  
Agnes E. Jimenez
Keyword(s):  
Blood Pressure ◽  
Blood Flow ◽  
Sodium Chloride ◽  
Angiotensin Ii ◽  
Renal Blood Flow ◽  
Dietary Sodium ◽  
Maximum Increase ◽  
High Sodium ◽  
Low Sodium ◽  
Chloride Effect

The effect of selective dietary sodium and (or) chloride loading on blood pressure and renal blood flow (RBF) in the rat angiotensin II (AII) model of hypertension was determined. AII (200 ng/min) or saline was infused intraperitoneally. Diets were provided with either high or low concentrations of sodium, chloride or both ions for 22 days. The blood pressure of saline-treated animals was not increased by the high sodium chloride diet. Animals on a high sodium, high chloride diet had a significantly greater increase of blood pressure at 8, 15, 18, and 22 days of AII infusion compared with AII-treated animals on a low sodium, low chloride diet (p < 0.05). Selective dietary loading of either high sodium or chloride in AII-treated rats produced no greater elevation of blood pressure than AII with the low sodium, low chloride diet. Selective high dietary chloride was associated with a lower RBF in AII- and vehicle-treated rats compared with low dietary chloride. The chloride effect on RBF was greater in AII-treated animals. In conclusion, both sodium and chloride are necessary to produce the maximum increase of blood pressure in AII animals. AII enhances the decreased RBF induced by dietary chloride.Key words: angiotensin II, sodium chloride, blood pressure.

Sodium chloride supplementation of high-grain diets for fattening Merino sheep

1957 ◽  
Vol 8 (1) ◽  
pp. 83 ◽  
Author(s):  
GL McClymont ◽  
KN Wynne ◽  
PK Briggs ◽  
MC Franklin
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
The Other ◽  
Dietary Sodium ◽  
Limiting Factor ◽  
Food Utilization ◽  
Merino Sheep ◽  
Low Sodium ◽  
Cent Sodium ◽  
The One

In an experiment lasting 60 days the effect of adding sodium chloride to five types of diet was studied in young Merino wethers. The diets used were 100 per cent. oat grain, and 50 : 50 as well as 75 : 25 mixtures of oat grain with lucerne chaff on the one hand, and with wheaten chaff on the other. The addition of 0.25 per cent. sodium chloride to these diets resulted in increased food consumption and improved efficiency of food utilization, with significant increases of 19-58 per cent. in body-weight gains. The unsupplemented diets contained 0.009-0.062 per cent. sodium and 0.05-0.42 per cent. chlorine. There were indications that the lack of sodium was the limiting factor in these diets, and that the sodium requirement of these sheep was greater than 0.06 per cent. of the diet, or 0.88 g per day. Dietary sodium intake did not affect serum-sodium levels, except those of sheep fed on the 50 : 50 mixture of oats and lucerne chaff in which they were significantly higher. Serum-potassium levels were slightly, but significantly, higher in sheep fed on the low-sodium diets. In a second experiment the two groups which had received the 75 : 25 mixture of oat grain and wheaten chaff were fed on the mixture for a further 29 days, but the group which had not received sodium chloride was given 0.37 per cent. sodium bicarbonate. The response was similar to that of the group which received sodium chloride.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

EFFECT OF SODIUM CHLORIDE INTAKE AND MINERALOCORTICOID LEVEL ON THE GRANULARITY OF JUXTAGLOMERULAR CELLS

1958 ◽  
Vol 17 (3) ◽  
pp. 261-264 ◽  
Author(s):  
M. L. WIEDMAN ◽  
F. W. DUNIHUE ◽  
W. VAN B. ROBERTSON
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Granular Cell ◽  
Juxtaglomerular Apparatus ◽  
High Sodium ◽  
Low Sodium ◽  
Similar Series ◽  
Adrenal Response ◽  
Reported Data ◽  
Sodium Chloride Intake

SUMMARY The effect of combinations of normal, low and high sodium chloride intake with normal, low and high mineralocorticoid level on granularity of cells in the juxtaglomerular apparatus has been studied in the rat. The results have been compared with previously reported data from a similar series in the cat. With one exception, low sodium intake by normal rats, the granular cell index in both rat and cat was inversely related to the mineralocorticoid level and unrelated to the sodium intake. Data are presented which suggest that this exception is only apparent and may be explained on the basis of a different adrenal response by the rat.

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