scholarly journals Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Meat Science ◽  
2017 ◽  
Vol 133 ◽  
pp. 36-42 ◽  
Author(s):  
Regan E. Stanley ◽  
Chad G. Bower ◽  
Gary A. Sullivan
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Chemical Characteristics ◽  
Pork Sausage ◽  
Physico Chemical

scholarly journals EFFECT OF SOLAR DEHYDRATION METHOD ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF GREEN BEANS (PHASEOLUS VULGARIS)

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 39-44
Author(s):  
Kuna Priyanka ◽  
R.C. Chandni ◽  
Amar Sankar ◽  
A.V. Raghu
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Magnesium Chloride ◽  
Chemical Characteristics ◽  
Green Beans ◽  
Chemical Treatments ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Microbial Analysis ◽  
Chlorophyll Retention

Studies were done by different chemical treatments under solar dehydration of Green beans. The Green beans were treated by five different methods which are mentioned and the end product was underwent analysis for physico-chemical characteristics, nutritional characteristics, microbial analysis and sensory evaluation. Five treatments of different proportions with Magnesium chloride, Sodium chloride, Sodium bicarbonate and Magnesium oxide were done for solar dehydration of Green beans and (0.1% Magnesium chloride and 0.1% Sodium bicarbonate) treated Green beans were found to be good in all characteristics i.e. Physico-chemical (better chlorophyll retention) and nutritional characteristics when compared to other  treatments.

Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages

1982 ◽  
Vol 45 (3) ◽  
pp. 281-284 ◽  
Author(s):  
R. N. TERRELL ◽  
A. B. CHILDERS ◽  
T. J. KAYFUS ◽  
C. G. MING ◽  
G. C. SMITH ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Sodium Nitrite ◽  
Magnesium Chloride ◽  
Plate Count ◽  
Pork Sausage ◽  
Ground Pork ◽  
Plate Counts ◽  
Chloride Salts

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

2012 ◽  
Vol 79 (4) ◽  
pp. 390-396 ◽  
Author(s):  
Michele Faccia ◽  
Marianna Mastromatteo ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Salt Concentration ◽  
Sensory Quality ◽  
Chemical Characteristics ◽  
Mozzarella Cheese ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Life Values ◽  
Chloride Concentrations

In this work the effects of addition of different amounts of sodium chloride, during cheese making, on shelf life of mozzarella cheese were evaluated. The mozzarella cheese quality decay was assessed during storage at 9 °C by monitoring microbiological, sensory and physico-chemical changes in the product. Results showed thatPseudomonasspp. growth was responsible for cheese unacceptability, whereas the sensory quality did not limit cheese shelf life. In particular, the highest shelf life values were obtained for mozzarella without salt and with the lowest salt concentration (0·23 g NaCl), and amounted to about 5 and 4 d, respectively. On the contrary, high salt concentrations affected product shelf life, probably as a consequence of progressive solubilisation of cheese casein, due to the phenomenon of ‘salting in’.

Effects of Some Physico-chemical Factors on the Infection of Biomphalaria glabrata (Say) by Miracidia of Schistosoma mansoni Sambon in St. Lucia, West Indies

1972 ◽  
Vol 46 (4) ◽  
pp. 307-315 ◽  
Author(s):  
Edward Suchart Upatham
Keyword(s):  
Sodium Chloride ◽  
Schistosoma Mansoni ◽  
West Indies ◽  
Chloride Concentration ◽  
Biomphalaria Glabrata ◽  
Water Volume ◽  
Chemical Characteristics ◽  
Sodium Chloride Concentration ◽  
Physico Chemical ◽  
Chemical Factors

1. The four physico-chemical characteristics of water tested— volume, salinity, pH, and turbidity—were each found to affect infection of B. glabrata by S. mansoni miracidia.2. The rate of infection decreased as the water volume increased from 90·6% at 0·005 litre to 47·5% at 50 litres.3. The rate of infection decreased as sodium chloride concentration increased, from 78·7% at 0·5 ppm to 2·1% at 4200 ppm. Above 4200 ppm no infection occurred. The activity of the miracidia was affected above 1200 ppm. The snails became non-motile at above 4800 ppm and died within 10 hours at higher concentrations.

scholarly journals Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 93-98 ◽  
Author(s):  
Banu Akgün ◽  
Seda Genc ◽  
Qiaofen Cheng ◽  
Özlem Isik
Keyword(s):  
Sodium Chloride ◽  
Glutamic Acid ◽  
Potassium Chloride ◽  
Ph Value ◽  
Chemical Properties ◽  
Sodium Content ◽  
Partial Replacement ◽  
Physico Chemical ◽  
Tomato Soup ◽  
Salt Formulation

Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar sensory evaluation with the reference. No differences were observed among groups in terms of a<sub>w</sub> (P &gt; 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P &lt; 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g).

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