scholarly journals Studies on the Impact of Partial Replacement of Sodium Chloride with Potassium Lactate on Quality Attributes of Buffalo Calf Meat Rolls

2021 ◽  
Author(s):  
Surender Kumar ◽  
Sanjay Yadav ◽  
Ankita Pal ◽  
Vaquil .
Keyword(s):  
Sodium Chloride ◽  
Proximate Composition ◽  
Sensory Quality ◽  
Meat Products ◽  
Partial Replacement ◽  
Buffalo Calf ◽  
Buffalo Calves ◽  
Poor Growth ◽  
Potassium Lactate ◽  
The Impact

Background: Because of low utility, feeding of male buffalo calves is ignored in India leading to high mortality and poor growth in surviving calves. However, the meat of buffalo calves has considerable collagen solubility and serves as a remarkable source for meat products. As the addition of potassium chloride in meat products is restricted owing to its bitter taste and metallic flavor, potassium lactate can serve as a potential source for sodium chloride and it also alleviates the function of sodium chloride in meat processing.Methods: Low salt buffalo calf meat rolls were prepared by partially substituting sodium chloride with potassium lactate at 10%, 20%, 30%, 40% and 50% levels maintaining equivalent ionic strength. Sensory quality, physico-chemical attributes, proximate composition, instrumental texture, firmness, toughness and color were evaluated.Result: Substitution up to 30% level did not cause any significant alteration in sensory quality but further enhancement in potassium lactate level resulted in a significant decrease in flavor, texture, juiciness, tenderness and overall acceptability. The replacement did not cause any significant decline in proximate composition, water holding capacity and emulsion stability of developed meat rolls. An increase in pH and decrease in cooking yield was noticed with an increase in the level of potassium lactate but a significant impact was noticed only at 50% substitution. Texture profile and instrumental color of potassium lactate treated rolls were comparable with control samples. Firmness and toughness decreased with enhancing the level of potassium lactate but the significant impact was recorded only at 50% level.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

Functional Meat Products: The New Consumer's Demand

2020 ◽  
Vol 16 (3) ◽  
pp. 260-267 ◽  
Author(s):  
Maryam Z. Khajavi ◽  
Khadijeh Abhari ◽  
Fatemeh Barzegar ◽  
Hedayat Hosseini
Keyword(s):  
Sodium Chloride ◽  
Functional Food ◽  
Functional Foods ◽  
Meat Products ◽  
Partial Replacement ◽  
Health And Nutrition ◽  
Bacillus Spp ◽  
Textural Attributes ◽  
Reasonable Choice ◽  
Chloride Salts

In recent years, special attention of consumers to health and nutrition has led to the development of “functional foods” which is a new approach to accomplish a healthier status, therefore, reducing the risk of diseases. Changing consumer demand has influenced meat products as an important functional food. Several approaches have been proposed to produce functional meat products through reduce/deletion of some component such as fat and sodium or adding a component such as probiotics or fortification. Manufacturing low-fat meat products is achievable through replacement of fat with carbohydrate or protein-based replacers, water and vegetable oils. It is also possible to reduce sodium chloride in meat products by reducing the size of crystals and full or partial replacement of sodium chloride with other chloride salts. Among various strains of probiotic to incorporate in meat products, spore former probiotics such as Bacillus spp. is the most reasonable choice due to their stability during processing. Despite the desirable elevation of the nutritional value of food, it should be taken into consideration that manipulation of the formulation can cause many technological difficulties or/and may negatively impact sensory properties of food due to unacceptable and undesirable changes. The empiric evidences represented that taste, as a major factor in sensory features, is dramatically fundamental for functional food acceptance by consumers. In this review, the major aspects that should be considered in the context to retain sensory and textural attributes of meat-based functional foods are discussed.

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

2000 ◽  
Vol 9 (2) ◽  
pp. 165-176 ◽  
Author(s):  
H. TUORILA
Keyword(s):  
Sodium Chloride ◽  
Product Development ◽  
Food Choice ◽  
Sensory Quality ◽  
Consumer Perceptions ◽  
Health Claims ◽  
Nutritional Information ◽  
Salty Taste ◽  
Reduced Salt ◽  
The Impact

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, can be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusing on Finnish research around the issue. Fat mainly affects the texture of foods, but also modifies flavor and aroma. The replacement of fat by other constituents remains a challenge. Achieving salty taste with substances other than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt foods. The impact of nutritional information and health claims is greater when given for new foods, and to consumers who are concerned about their health. Multi-item verbal instruments have been developed and validated to characterize health and taste orientations among consumers. Identification of sensory and hedonic barriers to the acceptance of ‘healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.;

scholarly journals Sensory perception in the replacement of NaCl by MSG in fish burgers

2017 ◽  
Vol 39 (5) ◽  
pp. 565
Author(s):  
Marina Leite Mitterer-Daltoé ◽  
Barbara Arruda Nogueira ◽  
Deyse Pegorini Rodrigues ◽  
Leandra Schuastz Breda
Keyword(s):  
Sodium Chloride ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Word Association ◽  
Monosodium Glutamate ◽  
Meat Products ◽  
Sensory Perception ◽  
Consequent Reduction ◽  
Fish Product

In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG. 

Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

2002 ◽  
Vol 65 (4) ◽  
pp. 651-658 ◽  
Author(s):  
D. L. SEMAN ◽  
A. C. BORGER ◽  
J. D. MEYER ◽  
P. A. HALL ◽  
A. L. MILKOWSKI
Keyword(s):  
Growth Rate ◽  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Growth Rates ◽  
Rate Constants ◽  
Meat Products ◽  
Second Order ◽  
Processed Meat ◽  
Potassium Lactate ◽  
Sodium Diacetate

A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria monocytogenes in cured ready-to-eat (RTE) meat products. Increased amounts of both sodium diacetate (P < 0.11) and potassium lactate (P < 0.001) resulted in significant reductions in the growth rate constants of L. monocytogenes. Increased finished-product moisture (P < 0.11) significantly increased growth rate constants. The influence of sodium chloride was not statistically significant. The second-order statistical factor for lactate was significant (P < 0.01), but all two-way interactions were not. In general, predicted growth rates exceeded actual growth rates obtained from inoculation studies of four cured RTE meat products (wieners, smoked-cooked ham, light bologna, and cotto salami). The final model will be useful to food technologists in determining formulations that will result in finished cured RTE meat products in which L. monocytogenes is not likely to grow.

scholarly journals Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride

2019 ◽  
pp. 794 ◽  
Author(s):  
J.C. Barros
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Partial Replacement ◽  
Omega 3 ◽  
Chicken Nuggets ◽  
Salvia Hispanica ◽  
Sensory Acceptance ◽  
Chicken Skin ◽  
Salvia Hispanica L

Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were processed: Control – 1.5 g/100 g NaCl, without the addition of chia flour; CaCl2 – 75% substitution of NaCl by CaCl2; Chia – 50% replacement of chicken skin by chia flour; Chia+CaCl2 – 75% replacement of NaCl by CaCl2 and 50% substitution of chicken skin by chia flour. The protein content increased with the incorporation of chia flour. Treatments CaCl2 and Chia+CaCl2 presented reduced sodium content. Chicken nuggets containing chia flour showed an increase of α-linolenic acid and can be labelled as “high omega-3 content”. Formulations Chia and Chia+CaCl2 presented lower sensory acceptance among the four formulations, but about 50% of consumers still considered them acceptable. Thus, the Chia+CaCl2 formulation could be recommended to consumers seeking healthier meat products, due to its high omega-3 and reduced sodium content.

Effects of pH, Sodium Chloride, and Curing Salt on the Infectivity of Toxoplasma gondii Tissue Cysts

2013 ◽  
Vol 76 (6) ◽  
pp. 1056-1061 ◽  
Author(s):  
S. POTT ◽  
M. KOETHE ◽  
B. BANGOURA ◽  
B. ZÖLLER ◽  
A. DAUGSCHIES ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Toxoplasma Gondii ◽  
Meat Products ◽  
Potential Hazard ◽  
Ph Tolerance ◽  
Nacl Concentration ◽  
Effects Of Ph ◽  
Zoonotic Parasites ◽  
Vegetables And Fruits ◽  
The Impact

Toxoplasma gondii is one of the most common zoonotic parasites in the world. The parasite causes no or mild symptoms in immunocompetent humans. However, a high potential hazard exists for seronegative pregnant women and immunocompromised patients. The consumption of meat containing tissue cysts or oocyst-contaminated vegetables and fruits or the handling of cat feces poses a high risk of infection with T. gondii. It is known that raw minced meat, raw fresh sausages, and locally produced raw meat products are possible causes of T. gondii infection. The infectivity of T. gondii tissue cysts in meat products depends, among other factors, on the pH and the salt concentration. Therefore, the impact of these two factors on the tissue cysts was examined. For this purpose, dissected musculature and brain from experimentally infected mice (donor mice) were placed in a cell culture medium (RPMI 1640). The medium was adjusted to different pH values (pH 5, 6, and 7) with lactic acid and to different salt concentrations (2.0, 2.5, and 3.0%) with sodium chloride (NaCl) or nitrite-enriched curing salt (NCS) for the various tests. After storage at 4°C for different time periods, the materials were fed to bioassay mice. Later, the brains were examined for presence of T. gondii to assess the infectivity. The data show that T. gondii tissue cysts have a high pH tolerance. Cysts were infectious in the muscle for up to 26 days (pH 5). In contrast to their tolerance to pH, cysts were very sensitive to salt. Muscle cysts survived at an NaCl concentration of up to 2.0%only, and for no longer than 8 days. At NaCl concentrations of 2.5 and 3.0%, the cysts lost their infectivity after 1 day. When NCS instead of NaCl was used under the same conditions, T. gondii muscle cysts retained infectivity for only 4 days at 2.0%. Consequently, NCS (NaCl plus 0.5% nitrite) has a stronger effect on T. gondii cysts than does common table salt. Sausages produced with low NaCl concentration and short contact times pose a potential risk for susceptible individuals.

scholarly journals Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

2016 ◽  
Vol 37 (3) ◽  
pp. 1285 ◽  
Author(s):  
Diogo Seganfredo ◽  
Sidnei Rodrigues ◽  
Daneysa Lahis Kalschne ◽  
Cleonice Mendes Pereira Sarmento ◽  
Cristiane Canan
Keyword(s):  
Sodium Chloride ◽  
Sodium Intake ◽  
Meat Products ◽  
Preference Test ◽  
Sodium Content ◽  
World Health ◽  
Partial Substitution ◽  
Partial Replacement ◽  
High Sodium ◽  
Physico Chemical

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

The Film World’s Cooperative Store: Institutions and Films of the 1930s and 1940s

2018 ◽  
Author(s):  
C. Claire Thomson
Keyword(s):  
World War Ii ◽  
Meat Products ◽  
Public Information ◽  
Early History ◽  
World War ◽  
International Context ◽  
German Occupation ◽  
History Of ◽  
The Uk ◽  
The Impact

This chapter traces the early history of state-sponsored informational filmmaking in Denmark, emphasising its organisation as a ‘cooperative’ of organisations and government agencies. After an account of the establishment and early development of the agency Dansk Kulturfilm in the 1930s, the chapter considers two of its earliest productions, both process films documenting the manufacture of bricks and meat products. The broader context of documentary in Denmark is fleshed out with an account of the production and reception of Poul Henningsen’s seminal film Danmark (1935), and the international context is accounted for with an overview of the development of state-supported filmmaking in the UK, Italy and Germany. Developments in the funding and output of Dansk Kulturfilm up to World War II are outlined, followed by an account of the impact of the German Occupation of Denmark on domestic informational film. The establishment of the Danish Government Film Committee or Ministeriernes Filmudvalg kick-started aprofessionalisation of state-sponsored filmmaking, and two wartime public information films are briefly analysed as examples of its early output. The chapter concludes with an account of the relations between the Danish Resistance and an emerging generation of documentarists.

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