Comparison of Analytical Methods to Determine Sodium Content of Low-Sodium Foods

Ehling, Stefan; Tefera, Sebhat; Earl, Robert O.; Cole, Shannon

doi:10.1093/jaoac/93.2.628

Cited by 12 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Analytical methods for the determination of salt include flame atomic absorption spectrophotometry (FAAS), inductively coupled plasma/MS (ICP/MS), ionic chromatography, and sodium selective electrodes . Other methods, such as the Volhart method (AOAC method 971.27) and potentiometric titration, measure the chloride contents, and the sodium content is then calculated stoichiometrically.…”

Section: Introductionmentioning

confidence: 99%

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Greiff

Fuentes

Aursand

et al. 2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1 H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0−3 w/w, %) and model products of minced hake with added NaCl (0.5−3.0 w/w, %), or a mixture of NaCl and KCl (50/50 w/w, %), were analyzed. Good correlation was observed between the sodium content determined by using the ion selective electrode method and ion chromatography (R 2 = 0.97). In both salt solutions and fish minces, the impedance spectroscopy measurements could detect the difference in salt contents in mince with salt contents down to 0.5%. The NMR transversal relaxation time T 2 measurements clearly distinguished samples with 0, 0.5, and 1.0−3.0% salt, based on principal component analysis (PCA). Therefore, LF 1 H NMR seems to be a suitable technique for studies of low-salt products.

show abstract

Section: Introductionmentioning

confidence: 99%

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Greiff

Fuentes

Aursand

et al. 2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The energy content was calculated based on the Atwater conversion factors (Equation ( 2)) [37]. The sodium content was evaluated according to the AOAC method 937.09 [34,38]. The cyanide contents of the uncooked and cooked CWFS and CDWFS products were analyzed as hydrogen cyanide (HCN) equivalents following the AOAC method 49.11.02 [34,35].…”

Section: Product Quality Assessmentmentioning

confidence: 99%

Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

Padi,

Komlaga,

Saalia

2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Escalating energy costs in resource-limited cassava growing regions impede industrial exploits, which contribute to high postharvest loss in the cassava value chain. Studies have uncovered potentials for replacing up to 50% of spaghetti wheat flour (WF) with cassava flour (CF) (i.e., cassava-wheat flour spaghetti (CWFS)). Modification of the CWFS scheme is proposed to eliminate the CF drying energy and explore the direct use of dewatered cassava pulp (DCP) and WF to produce spaghetti (i.e., cassava dough-wheat flour spaghetti (CDWFS)). However, uncertainties regarding the energy and product quality impacts of CDWFS compared to conventional wheat flour spaghetti (WFS) are foreseeable constraints to the industrial adoptions. Therefore, the referred impacts were analysed based on established schemes for the feedstock production (i.e., CF, WF, and DCP) and laboratory demonstrations of the spaghetti processing. All three schemes showed comparable product yields (≈0.665-0.671 kg/kg dough). Egg incorporation to augment the protein content in the CWFS and CDWFS also proved strategic for achieving comparable compositions (moisture, crude fiber, and carbohydrate), energy content, and cooking qualities (cohesiveness, adhesiveness, and water absorption) with commercial WFS products. The CWFS and CDWFS schemes could mitigate the process energy by 5.64% and 14.25%, respectively, compared to the WFS. Hence, the CWFS and CDWFS schemes are promising for energy cost reduction and advancing sustainable spaghetti industries in energy-resource-limited cassava growing regions.

show abstract

“…However, like the use of chloride ISE's there are many reports that the results are not reliable. Ehling et al (2010) compared the results of ICP-MS, FAAS, ISE and Cl-PT in a study that sought to identify the sodium content of a wide range of low-sodium foods. The authors found that ICP-MS was the most reproducible, in terms of consistency of results, followed by FAAS and then ISE.…”

Section: Analysis Of Sodium In Foodmentioning

confidence: 99%

Final evidence report as part of preparatory work for the setting of Dietary Reference Values for sodium and chloride†, ‡

Lewis

Madden

Tammam

et al. 2019

EFSA Supporting Publications

View full text Add to dashboard Cite

As part of its mandate from the European Commission, EFSA must review existing advice from the Scientific Committee for Food (SCF) on Dietary Reference Values (DRVs) for energy, macro‐ and micronutrients and other substances with a nutritional or physiological effect, including sodium and chloride. As part of preparatory work for this task, this part of the report summaries current general scientific information for the micronutrients sodium and chloride. Data has been collated via a literature review of published, peer reviewed scientific literature from two online databases: Google Scholar and PubMed. Information contained within a total of 146 documents for sodium and 85 documents for chloride has been evaluated and included. As well as describing the methodological approach, this report covers the occurrence, geology and chemistry of sodium and chloride; approaches to and limitations of the chemical analysis of clinical samples; the biological functions of sodium and chloride and an overview of the health consequences of sodium and chloride deficiency. In addition, sodium and chloride physiology and metabolism in healthy adults, biomarkers of intake, status and function and genotypes affecting metabolism are covered.

show abstract

Comparison of Analytical Methods to Determine Sodium Content of Low-Sodium Foods

Cited by 12 publications

References 0 publications

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces

Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

Final evidence report as part of preparatory work for the setting of Dietary Reference Values for sodium and chloride†, ‡

Contact Info

Product

Resources

About