Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

The purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations (TDS). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.     

Analysis of binary taste-taste interactions of MSG,lactic acid,and NaCl by temporal dominance of sensations

Temporal dominance of sensations (TDS) is a relatively novel sensory evaluation technique that measures the temporal evolution of sensory perception. The sensory properties of food or drink products have been described by TDS; however, basic sensory data on TDS are still lacking. We analyzed TDS data for solutions of three basic tastes (umami, salty, and sour) and their binary combinations. The duration of TDS for the main taste of each type of solution (monosodium glutamate [MSG] for umami, sodium chloride [NaCl] for saltiness, and lactic acid for sourness) increased in a concentration-dependent manner. In addition, the duration of the umami taste of MSG was longer than that of MSG/inosine 5′-monophosphate solution with an umami taste of equivalent intensity. The duration of NaCl saltiness was increased by coexistence with MSG and decreased by coexistence with lactic acid. On the other hand, the duration of the umami taste of MSG was suppressed by coexistence with NaCl but not lactic acid, while the duration of the sour taste of lactic acid was suppressed by MSG but not NaCl. These findings provide novel insight into the temporal sequence of basic taste perception during food consumption.     

Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display

The objective of this study was to evaluate the sensory and physical characteristics of pork chops from loins enhanced to 110% of original weight with either (1) potassium lactate, potassium diacetate, phosphate and salt, (2) sodium lactate, phosphate and salt, (3) potassium lactate, phosphate and salt, (4) sodium acetate, phosphate and salt, or (5) phosphate and salt. A trained sensory panel evaluated pork flavor, saltiness, bitterness, soapy flavor, acid flavor, juiciness and tenderness of cooked chops. Visual color of raw chops was also evaluated. After 96 h in display, chops enhanced with lactate/diacetate had significantly lower (P<0.01) aerobic plate counts than control (unpumped) chops, or those pumped with other solutions. Lactate/diacetate-enhanced chops maintained higher a* and b* values during display, and had less visual discoloration after 96 h display. Chops pumped with lactate, acetate or the lactate/diacetate mixture were more tender and juicy, and had more pork flavor than controls or those pumped with phosphate/salt only. There appears to be a significant advantage to using a lactate/diacetate enhancement solution over either lactate or acetate alone.     

Optimization of Low Sodium Salts Mix for Shoestring Potatoes

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.     

A salt substitute with low sodium content from plant aqueous extracts

The perception of the salty taste, obtained in humans by using sodium chloride (NaCl), is one of the most important attributes of the human sensory system. However, extra intake of sodium present in salt might lead to conditions such as hypertension. To develop a salt substitute with low sodium content, 13 plants were extracted with water, and their sensory perception was analyzed. After the sensory evaluation, 3 plant aqueous extracts (PAEs), representing salty and umami tastes, were selected using principal component analysis (PCA). They were powdered using a spray dryer, mixed, and subsequently referred to as plant salt substitute (PSS). The relative saltiness of PSS to NaCl was shown to be 0.65. When the degree of saltiness between PSS and NaCl is the same, PSS contains 43% less sodium than NaCl. Therefore, PSS can be used in food to reduce an individual's sodium intake while retaining the salty taste of NaCl.     

Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.     

复合替代盐对调理牛肉品质的影响

为科学降低调理牛肉制品中的钠盐含量,选用乳酸钾、抗坏血酸钙、氯化镁作为氯化钠的复合替代盐,研究复配比例对调理牛肉理化指标和感官特性的影响,并通过主成分分析进行综合评价。结果表明：相比于对照组（100%氯化钠）,以20%乳酸钾、10%抗坏血酸钙和10%氯化镁替代40%氯化钠腌制后的牛肉硬度、咀嚼性和剪切力显著降低（P＜0.05）,亮度值、红度值和黄度值显著升高（P＜0.05）,且2 组间具有相似的感官特性;通过主成分分析也发现,该处理组牛肉的综合得分与对照组最为接近。该复合替代盐配方及品质评价方法可在降低调理牛肉钠含量的同时有效保证其原有品质。     

Ionized molecules reduce penetration of microwaves into food

The core temperature of a sample of mashed potato with a high ionic content of added salt, potassium chloride, ammonium chloride, monosodium glutamate, sodium citrate, sodium nitrite, potassium nitrate, or D-lysine increased much less when heated in a microwave oven than did that containing sucrose, glucose, aspartate, glutamine, or no added salts. This is interpreted as being due to a decreased penetration of the microwaves into the food. The technique, its relevance to reheating of manufactured food, and the possible consequential effect of added salt on reduced bacterial kill are discussed.     

钠盐替代物对西式火腿品质的影响

通过肉汤模拟得出西式火腿中各替代盐的最大添加比例,并根据比例制作对照组、低钠盐组、氯化钾组、氯化钙组、乳酸钾组西式火腿,研究不同替代盐对西式火腿品质的影响。结果表明：通过模拟肉汤的感官评价,确定各替代盐的最适添加比例分别为氯化钾30%、氯化钙25%、乳酸钾35%;不同替代盐会对西式火腿的水分含量、汁液流失、质构及感官评分等造成显著差异（P＜0.05）,但并不会造成明显的色泽变化;其中低钠盐组西式火腿的综合品质最差,具体表现为水分含量最低（59.8%）、硬度最高（3 704 g）及口感得分最低（7.8 分）等,而乳酸钾相比低盐钠组品质仅有略微提升;氯化钾组和对照组西式火腿品质最为相似,感官评分、水分含量及质构等均无显著差异;氯化钙组西式火腿品质最好,表现为蒸煮损失最低（6.51%）及感官得分最高（9.1 分）等。因此,从最大钠盐替代量方面考虑,30%氯化钾组最为适合,而从提升西式火腿品质方面考虑,25%氯化钙组更为适合。     

Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock

ABSTRACT:  There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake of the Japanese population. The salt-reducing effect of the characteristic flavors other than umami of dried bonito stock, which is widely used in everyday Japanese food, was examined by sensory evaluation. In the 1st sensory evaluation, the effect was evaluated in a model solution. The saltiness of 0.80% NaCl solution was equivalent to that of 0.12% monosodium glutamate (MSG) solution containing 0.81% NaCl and dried bonito stock containing 0.68% NaCl. Saltiness enhancement could not be found when MSG solution was used, but was found with 6% dried bonito stock. The 2nd evaluation examined whether the effect was valid for 2 everyday Japanese foods—traditional Japanese clear soup ( sumashi-jiru ) and steamed egg custard ( tamagodoufu ). Although enhancement of saltiness by dried bonito stock could not be clearly demonstrated in the soup, a change in NaCl concentration within 15% did not affect the palatability of the soup. However, dried bonito stock not only enhanced the saltiness but also improved the palatability of steamed egg custard. These findings are expected to be useful for improving the palatability of salt-reduced food.     

三元盐酸盐低钠盐的制备及其对淀粉性质的影响

分别借助量值评估法、直接评分法、定量描述分析方法研究了三种盐及其混合物的咸度和口感。利用口感的相乘作用,借助感官评定和Design Expert V8.0.5.0b,用氯化钠、氯化钾、氯化钙制备了一种咸度口感俱佳的三元盐酸盐低钠盐。三种盐的相乘作用对低钠盐口感贡献依次为:氯化钠-氯化钾>氯化钠-氯化钙>氯化钾-氯化钙。复配盐咸度分值为0.9、口感分值为4.0时,其钠含量为7.78%,同等咸度下氯化钠的钠含量为29.49%。该低钠盐使得小麦与玉米淀粉的糊化温度与焓变上升,分别使得峰值温度最高升至66.10℃与74.73℃,糊化焓变最高升至0.8537 J/g与1.559 J/g;实验范围内该低钠盐对玉米淀粉的动态粘度特性影响不大,但使小麦淀粉的最终粘度降低。      

Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls

The study was carried out to evaluate restructured pork rolls (RPR) prepared by using salt-phosphate and alginate-calcium gels with or without calcium lactate. Five types of RPR were prepared with: (1) 1.75% sodium chloride+0.3 phosphate (SP); (2) 1.75% sodium chloride+0.3% phosphate+0.3% calcium lactate (SPL); (3) 0.7% sodium alginate+0.125% calcium carbonate (AC); (4) 0.7% sodium alginate+0.3% calcium lactate (AL); and (5) 0.7% sodium alginate+0.125% calcium carbonate+0.3% calcium lactate (ACL). Cooking yield and cooked binding strength were significantly (P<0.05) higher in RPR containing salt and phosphate whereas pH and raw binding strength were significantly (P<0.05) higher in RPR containing alginate and calcium. Texture profile analysis indicated significantly (P<0.05) higher firmness and cohesiveness in RPR containing SPL and ACL. Sensory scores were significantly (P<0.05) higher in SP, SPL and ACL than AC and AL treatments. Results of storage studies indicated significant (P<0.05) increases in pH, TBARS numbers, metmyoglobin and microbial counts with storage in all the treatments. The results suggest that quality characteristics of raw product were better when RPR were prepared with alginate-calcium whereas quality characteristics of cooked product were better when rolls were prepared with salt-phosphate. Further, addition of calcium lactate improved sensory characteristics and shelf life of both alginate-calcium and salt-phosphate restructured pork rolls.     

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.     

ENHANCEMENT SOLUTION EFFECTS ON SHELF-LIFE, COLOR AND SENSORY CHARACTERISTICS OF PORK CHOPS DURING RETAIL DISPLAY

Abstract The objective of this study was to evaluate shelf-life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2 %) + phosphate (0.35%)/salt (0.35%), compared with those injected with sodium lactate (3%) + phosphate/salt, or phosphate/salt alone, to control loins. After 96 h of display, aerobic plate counts (CFU/cm²) were significantly lower (P<0.05) for chops enhanced with the lactate + acetate combination than for the other treatments. Hue angle (tan^-1 b*/a*) of lactate + acetate enhanced chops was lower (P<0.05) than all other treatments at 96 h indicating that red color did not deteriorate as rapidly as in control, phosphate + salt- and lactate-injected chops. Sensory data suggest that lactate + acetate and lactate-injected chops were juicier, more tender, and less bitter than the noninjected chops. A difference in enhancement solution retention may partially explain differences in plate counts and sensory characteristics.     

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they influence saltiness. Therefore, the aim of the present study is to determine if the level of saltiness, i.e., the concentration of sodium chloride in aqueous solutions, influences odour-induced saltiness enhancement (OISE). A panel of 64 untrained panellists evaluated the saltiness of water solutions including salt and a tasteless odorant. Following a full factorial design, three concentrations of salt were used in conjunction with three aroma conditions. The results confirmed that OISE depends on odour-taste congruency but also clearly indicated that OISE depends on salt concentration (salty intensity): the saltiness of a low- or medium-salt-content solution increased significantly when subjects perceived simultaneously the congruent sardine aroma, but OISE was no more significant with high-saltiness solutions. This effect has to be taken into account when using OISE as a compensation strategy in low-salt food.     

火腿风味的低钠发酵肉制品品质及风味研究

以猪后腿肉为原料,利用发酵火腿生产工艺参数制成具有火腿风味的产品。采用乳酸钾和L-精氨酸替代30%钠盐用于加工,研究其对发酵肉制品水分活度、颜色、水分含量、蛋白质含量、质构特性、硫代巴比妥酸值等品质指标及产品风味的影响。结果表明:采用不同配比的乳酸钾和L-精氨酸替代30%的钠盐,在保证产品风味的同时,均能降低发酵肉制品中钠含量;结合理化指标及感官评定,采用9%L-精氨酸+21%乳酸钾或12%L-精氨酸+18%乳酸钾的效果最佳。     

藏香猪松茸肉丸加工研究

藏猪松茸肉丸以西藏林芝主要特产藏香猪和松茸为原料,通过单因素试验研究淀粉和松茸的添加量,通过正交试验研究白砂糖、味精、五香粉和食盐、小苏打、复合磷酸盐的最佳添加量。结果表明藏香猪松茸肉丸的最佳配方为食盐2.0%、白砂糖1.5%、味精0.8%、五香粉0.2%、小苏打0.8%、复合磷酸盐0.2%、淀粉15%、松茸20%。     

Naming and identification of tastes in aqueous solutions.

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

Naming and identification of tastes in aqueous solutions

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.