Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Galvão, Maria Teresa Esteves Lopes; Moura, Debora Braga; Barretto, Andrea C.S.; Pollonio, Marise Aparecida Rodrigues

doi:10.1590/s0101-20612014005000009

Cited by 22 publications

(9 citation statements)

References 11 publications

(10 reference statements)

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“…Monosodium glutamate, sodium inosinate, sodium guanylate, and kokumi in addition to reducing the intensity of bitter taste (IMAX) also positively acted to reduce its total duration (TTOT). This effect of reducing the duration of bitter taste beyond its intensity has great value because a bitter-aftertaste also compromises the sensory quality and acceptance of the product (Galva˜o et al, 2014;Sinopoli and Lawless, 2012).…”

Section: Resultsmentioning

confidence: 99%

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Filho

Esmerino

Santos-Junior

et al. 2020

Food sci. technol. int.

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Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.

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Section: Resultsmentioning

confidence: 99%

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Filho

Esmerino

Santos-Junior

et al. 2020

Food sci. technol. int.

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show abstract

“…According to Galvão et al (2014) sodium chloride is responsible for increasing the ionic strength in the meat matrix and improving various functional properties, including water binding. The T2 treatment presents significantly lower (p < 0.05) fat content, probably due to difference in the raw materials (beef top round) used.…”

Section: Resultsmentioning

confidence: 99%

“…In relation to the T2 treatment, with the replacement of 70% added NaCl, there was a decrease (p < 0.05) in average scores compared to the other treatments. Galvão et al (2014) worked with turkey ham with reduced salt content and they concluded that 30% of salt reduction did not influence consumer acceptance despite the fact that the consumers characterized the formulations tested as less salty and less seasoned than the control (with 2% of refined salt). Possibly roast beef represents the category of meat products in which the salt is used more for flavor and less for functionality.…”

Section: (%)mentioning

confidence: 99%

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

et al. 2016

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Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

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“…& Silvestre, 2013; Zanetti et al, 2015). However, few studies analyze culinary preparations reduced in sodium content and use of ingredients naturally rich in glutamic acid with this objective (Dermiki et al, 2013;Galvão et al, 2014, Hoppu et al, 2017. Moreover, just a few of them approach the use of these foods to stimulate the reduction of sodium consumption (Ghawi et al 2014;Myrdal Miller et al, 2014;Guinard et al, 2016); making this work important for the public and the supplementary health, at national level.…”

Section: Introductionmentioning

confidence: 99%

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

et al. 2020

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Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACD and USDA's food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANDVA and Tukey Test (p < 0.05) with software FOZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ongredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.

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Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Cited by 22 publications

References 11 publications

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

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