Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/wt) mixture of calcium lactate:NaCl or calcium citrate:NaCl. Sodium chloride was used in 2 granulometries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl₂, which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested.     

THE EFFECT OF HEAT ON METAL HUMULATE AND ISOHUMULATE SALTS

The effect of heat (1 hour at 110°C) on a range of solid metal salts of humulone has been examined. Some salts, e.g. those of calcium, magnesium, cobalt (II) and nickel (II) undergo isomerization to the corresponding salt of isohumulone without any significant degradation. Other metal salts undergo partial isomerization without apparent degradation and some form both isohumulone and uncharacterized degradation products. The salts of aluminium, chromium (III), copper (II), lead (II) and mercury (II) show no formation of isohumulone. Under the same conditions the lead (II) salt of isohumulone was unique in converting completely into the lead (II) salt of humulone.     

钙盐对肉与肉制品肉色的影响及其机理研究进展

在肉类工业中,钙盐常用于改善生鲜肉的嫩度,或者作为肉制品营养强化剂或低钠肉制品的部分替代盐类应用在肉制品中。但研究发现,钙盐处理在以上应用过程中容易导致肉色的劣变。然而,在目前关于钙盐与肉色关系的研究中,有许多结论存在争议,这可能与钙盐种类、添加剂量、加工方法以及诸多环境因素有关。因此,为进一步明确钙盐对肉色影响的机制和当前的研究进展,本文从钙盐与脂质氧化和高铁肌红蛋白还原活性的关系等方面探讨了钙盐影响肉色的可能机制,并对近年来钙盐对肉与肉制品肉色和肉色稳定性影响的研究进展进行了概述,以期为未来钙盐在肉类工业中的合理应用提供借鉴。     

三种不同原料尾盐的氯化钠一次精制过程比较

采用青海盐湖工业集团公司三种不同来源的工业尾盐,在对原料盐进行充分的成份分析和粒度分析的基础上,通过二段洗涤流程,对三种不同来源的工业尾盐进行一次精制过程分析.结果表明,钾1盐不适合作为一次精制盐,原盐2与盐田3比较适合,但原盐2精制后盐的硫酸钙含量仍然偏高,需要寻求更适合的脱钙工艺,盐田3最适合作为一次精制盐的原料盐.     

Calcium fortificants: overview and strategies for improving calcium nutriture of the U.S. population

ABSTRACT:  Despite more than 20 y of awareness of the importance of calcium to health, U.S. calcium intakes remain suboptimal. Fortification of foods with shortfall nutrients is probably the optimal strategy for dealing with widespread nutrient deficiencies, as it has the best chance of reaching the population segments most at risk, as contrasted with attempts at changing individuals' food choices or relying on voluntary supplement taking. Given the wide array of potential calcium fortificants and fortification levels, there is not much to guide manufacturers interested in improving the nutritional value of their products. In this review, we assemble the calcium salts/complexes that have been used or proposed for use as fortificants and describe certain of their measured characteristics that relate to incorporation into foods, particularly what is known of their absorbability. The calcium salts most commonly used as supplements or fortificants exhibit similar absorbability when tested in pure chemical form. Choice of salt will depend mainly upon cost, compatability with the manufacturing process, and consumer acceptability. However, interaction with food, tablet, or beverage matrices can degrade intrinsic absorbability substantially. As a consequence, each product must be explicitly tested to establish the degree to which its calcium is available to consumers.     

概述普通食盐、营养盐及风味盐

针对我国缺少I、Fe、Zn、Se和Ca等微量元素的高发人群及市场饮食消费的需求，介绍了普通食盐、营养盐及风味盐的特性及分类。普通食盐制作汤类菜肴时，最适添加量为0.8％-1．2％；煮、炖食物时，最适添加量为1．5％-2．0％。营养盐是在普通食盐中按一定比例添加某些人体缺乏的营养素而制成的，如加碘盐、加铁盐、低钠盐、加锌盐、有机硒营养盐、营养钙盐和核黄素营养盐等，它们在使用时，对加热的时间长短、温度高低和用量等有一定的要求。风味型食盐不易结块，能迅速溶于水，主要有柠檬味食盐、香辣味食盐、芝麻香食盐和香菇风味盐等，可直接撒在食物上调味，使用方便。     

食品中使用的几种无机钙盐的分析比较

随着科学技术的发展进步,人们对食品添加剂以及加工助剂的研究也越来越多,各种食品添加剂及加工助剂的用途也逐渐被人们所掌握。在使用时人们不仅专注于食品添加剂及加工助剂的一般功能,同时还关注它们的营养功能。缺钙是中国人的普遍现象,所以作为食品添加剂及加工助剂使用的钙盐越来越受到人们的青睐。但是不同的钙盐有着不同的作用以及应用范围,有必要对GB2760-2011中规定的几种作为食品添加剂或加工助剂的无机钙盐进行一番分析比较。     

Stability of calcium salts of phosphorylated sucrose in fluids of the digestive tract

Calcium salts of phosphorylated sucrose, in addition to having cariostatic properties, can serve as a source of calcium and phosphorus and partly satisfy the nutritional requirements of an organism. It has been proved that two such preparations, commercial Australian ‘Anticay’ and a Czech product, have similar properties. Calcium present in these preparations is dissociated partly in saliva and totally in gastric juice. Phosphorus is released only in the duodenum and small intestine. Calcium salts of phosphorylated sucrose are not hydrolysed by invertase.     

A theoretical and experimental analysis of calcium speciation and precipitation in dairy ultrafiltration permeate

Dairy ultrafiltration permeate is a fluid that is often discarded from the manufacturing process. However, downstream processes such as nanofiltration can be used to separate the valuable lactose and calcium from the monovalent salts, facilitating recovery of a valuable by-product. Previous work has shown that the nanofiltration membrane can suffer from significant fouling due to calcium precipitation. In this work, a model describing the speciation and fouling potential of calcium salts in skim milk ultrafiltration permeate is presented. Results are compared with experimentally determined calcium concentrations in both laboratory prepared solutions and permeate obtained directly from a dairy factory. The model is able to fit the experimental data well for solutions below the saturation concentration for calcium salts, but is less able to fit systems where precipitation of such salts is possible as the extent of the metastable salt region is not readily predicted.     

USE OF VACUUM IMPREGNATION TO DEVELOP HIGH QUALITY AND NUTRITIONALLY FORTIFIED FROZEN STRAWBERRIES

Strawberries (Totem) were vacuum impregnated (VI) before freezing with cryoprotectants of high fructose corn syrup (HFCS) or high methoxyl pectin (HMP) to improve quality, and with calcium and zinc salts to enhance the nutritional value of the product. The VI process consisted of a 15 min vacuum at 50 mm Hg and 30 min restoration at atmospheric pressure. VI pretreatment significantly increased the calcium and zinc content of frozen strawberries. VI with cryoprotectant improved the textural quality and reduced drip loss of frozen-thawed strawberries in comparison with untreated strawberries. Calcium in the VI solutions further increased the firmness of frozen-thawed strawberries, and zinc improved the color stability of the strawberries during the impregnation and freeze-thawing process.     

Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages

Food manufacturers are interested in new ways to improve the nutritional value of their meat products. In this study, calcium lactate, gluconate and citrate have been added to dry fermented sausages in an attempt to determine whether they are useful for enriching these meat products with calcium. The sausages were manufactured with different amounts of pork backfat (6, 15, and 30%) and the salts were added in sufficient amounts to 100 g of sausage to give 20% and 30% of the recommended daily allowance (RDA) of calcium established by the Institute of Medicine of the USA (1000 mg/day). The lower concentration of whichever calcium salt (20% of RDA), was the most sensorially adequate. With this amount these sausages can be considered a “source of calcium”. In addition, we found that the lower backfat percentage (6%) compromises the acceptability of the product.     

钙盐调控牛肉品质因素及其应用的研究进展

嫩度和肉色是影响消费者购买牛肉的两个最重要因素,也直接影响着牛肉品质。为了改善嫩度和肉色等肉品质出现了很多方法,钙盐嫩化法被认为是一种经济实惠而又高效的方法,在适宜的添加量范围内它既可以显著提高肉嫩度,也可以明显改善肉色。然而,现在关于不同钙盐调控牛肉品质改善的机理因素及其应用情况的研究还相对较少,这阻碍了钙盐嫩化法的进一步发展。因此,本文从钙盐添加方式、钙盐调控牛肉品质改善因素和钙盐在牛肉上的应用研究情况三方面进行综述,以期为钙盐在肉制品领域中进一步发展提供借鉴意义。     

ANTILISTERIAL ACTIVITY OF SODIUM, POTASSIUM OR CALCIUM LACTATE IN PORK LIVER SAUSAGE

The antilisterial activity of sodium, potassium or calcium lactate was tested in pork liver sausage (55% moisture, 2% sodium chloride). Lactate levels of 2, 3 or 4% (w/w) were used and the sausage was sterilized and inoculated with 10⁴–10⁵ cells/g of Listeria monocytogenes strain Scott A. Enhanced inhibitory effects of the organism were observed with increasing concentrations of the salts at two storage temperatures. At 20C, cell numbers in the controls increased by 5 log cycles after 10 days. The change in log CFU/g in samples treated with 4% of the lactate salts was: sodium, 1.4; potassium, 1.35, and calcium, -1.33. At 5C, cell numbers after 50 days of storage increased by 4.5 log cycles in controls, and changes in log CFU/g in samples treated with 3% lactate were: sodium, 0.88; potassium, -0.67, and calcium, -1.49. Increasing the sodium chloride content in the product enhanced the inhibitory effects. While L. monocytogenes grew better in heat processed (water bath) than in heat sterilized sausage, cell growth was suppressed during refrigerated storage by 3% of each of the lactate salts, and the effect of the calcium salt was superior to that of either the sodium or the potassium salt. Although addition of lactates to the sausage lowered the water activity, the change was not sufficient to account for the antilisterial activity of these salts .     

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

The fortification of gluten-free bread containing inulin with different organic and non-organic calcium sources was investigated. Calcium lactate, calcium citrate, calcium chloride and calcium carbonate were used as calcium sources. Gluten-free bread composed of corn starch, potato starch, salt, yeast, pectin, sugar and sunflower oil was used as a reference. The calcium salts were supplemented to the gluten-free formula to provide equal content of elementary calcium (Ca⁺²). The Mixolab^? device was used to analyse the behaviour of gluten-free dough subjected to a dual mechanical shear stress and temperature constraint. Calcium salts significantly modified the dough behaviour during heating and cooling. The addition of calcium carbonate and calcium citrate provoked an increase in dough consistency during heating and cooling compared with the other salt-enriched samples. The specific volume and texture parameters of gluten-free breads varied with the calcium salt used, but calcium carbonate and calcium citrate showed improved values. The higher calcium content of the enriched breads, compared with the control, confirmed the fortification. Sensory evaluation of the calcium-fortified breads confirmed that calcium carbonate followed by calcium citrate was the most recommended salt for obtaining calcium fortification of gluten-free breads.     

添加脂肪酸钙对高产荷斯坦奶牛生产性能的影响

选择6头经产、胎次相同、泌乳天数相近的中国荷斯坦奶牛，采用配对设计，研究脂肪酸钙对处于泌乳中期的中国荷斯坦奶牛生产性能的影响。试验处理分别为：试验组（A）为基础日粮＋450g／d脂肪酸钙；处理组（B）为基础日粮。结果表明，在满足能量需要基础上添加脂肪酸钙使产奶量显著增加，对乳脂率和乳蛋白质量分数无显著影响。     

乳化盐对再制干酪品质的影响概述

乳化盐是再制干酪中添加的重要辅料之一,其对再制干酪品质的影响显著。乳化盐对再制干酪主要有以下影响作用:钙的螯合作用、乳化作用、pH值调节和缓冲作用、对蛋白质的分散和水合作用等方面,本文将会对以上作用做一些阐述,同时综述了再制干酪中常用的乳化盐的性质。     

SOME CONSIDERATIONS OF THE FLOCCULATION CHARACTERISTICS OF ALE AND LAGER YEAST STRAINS*

While some ale yeast strains are able to flocculate when cultured in a defined medium of glucose, ammonium salts, vitamins and ions, others require the presence of a nitrogen-containing inducer in the growth medium. On the other hand, all flocculent lager strains examined to date are able to flocculate after being cultured in a defined medium and do not appear to require the addition of inducer material to the growth medium. The inducer material present in wort has been identified as peptide. By the use of ion exchange chromatography the peptide fraction that induces flocculation has been found to contain a high level of acidic amino acid residues with a very similar structure to that reported for the α-factor involved in sexual agglutination of haploid α and a cells of Sacch. cerevisiae. Studies on the adsorption of Ca⁺⁺ ion by the cell wall failed to reveal any significant differences in total uptake between flocculent and non-flocculent cultures. It would appear that Ca⁺⁺ ions are bound less tightly by non-flocculent cells than by flocculent cells. The contribution of calcium to flocculation is not the absolute amount of this ion adsorbed by the yeast cell wall but rather the stereo-specific manner by which it is bound, i.e., its position relative to the three-dimensional structure of the yeast cell wall.     

Protein,casein, and micellar salts in milk: Current content and historical perspectives

The protein and fat content of Dutch bulk milk has been monitored since the 1950s and has increased considerably, by 11 and 20%, respectively, whereas milk yield has more than doubled. The change in protein and fat content of milk is advantageous for the dairy industry, as these are the 2 most economically valuable constituents of milk. Increases in protein and fat content of milk have allowed increases in the yield of various products such as cheese and butter. However, for cheese and other applications where casein micelles play a crucial role in structure and stability, it is not only casein content, but also the properties of the casein micelles that determine processability. Of particular importance herein is the salt partition in milk, but it is unknown whether increased protein content has affected the milk salts and their distribution between casein micelles and milk serum. It was, therefore, the objective of this research to determine the salt composition and protein content for individual cow milk and bulk milk over a period of 1 yr and to compare these data to results obtained during the 1930s, 1950s, and 1960s in the last century. Calcium, magnesium, sodium, potassium, and phosphorus content were determined by inductively coupled plasma atomic emission spectrometry and inorganic phosphate, citrate, chloride, and sulfate content by anion-exchange chromatography in bulk milk and milk ultracentrifugate. In addition, ionic calcium and ionic magnesium concentration were determined by the Donnan membrane technique. We concluded that historical increase in milk yield and protein content in milk have resulted in correlated changes in casein content and the micellar salt fraction of milk. In addition, the essential nutrients, calcium, magnesium, and phosphorus in milk have increased the past 75 yr; therefore, the nutritional value of milk has improved.     

混料设计法优化草鱼鱼糜凝胶低钠复合盐配方的研究

以草鱼鱼糜为原料,研究低钠复合盐对草鱼鱼糜凝胶特性的影响,以期找到在保证鱼糜制品良好品质条件下降低食盐含量的方法。首先通过单因素实验研究钙盐(氯化钙、乳酸钙、柠檬酸钙)、钾盐的替代比对草鱼鱼糜凝胶凝胶强度和持水性的影响,在此基础上采用混料设计法优化低钠复合盐配方,得到低钠复合盐的最佳配方为氯化钠31.9%、柠檬酸钙40.2%、氯化钾27.9%,经验证实验,优化配方的凝胶强度和持水率分别为3813.5 g·cm和80.8%,与预测值相符。该配方能有效的降低食盐含量,为开发低钠高钙鱼糜制品提供理论依据。      

Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder

Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher calcium intake per serving. However, the addition of calcium salts can destabilize food systems unless conditions are carefully controlled. The effect of calcium fortification on the heat stability of reconstituted skim milk was evaluated, using reconstituted skim milks with 2 protein levels: 1.75 and 3.5% (wt/wt) prepared using low and high heat powders. Calcium carbonate, phosphate, lactate, and citrate were used for fortification at 0.15, 0.18, and 0.24% (wt/wt). Each sample was analyzed for solubility, heat stability, and pH. The addition of phosphate and lactate salts lowered the pH of milk, citrate did not have any major effect, and carbonate for the 1.75% protein samples increased the pH. In general, changes in solubility and heat stability were associated with changes in pH. Calcium addition decreased the solubility and heat stability. However, interestingly, the presence of carbonate salt greatly increased the heat stability for 1.75% protein samples. This is due to the neutralizing effect of calcium carbonate when it goes into solution. The results suggested that the heat stability of milk can be affected by the type of calcium salt used. This may be applied to the development of milk-based calcium enriched beverages.