NaCl diffusion kinetics in dry salting of goat cheese

Santapaola, Julia Eleonora; Maldonado, Silvina; Medina, José Luís

doi:10.1016/j.jfoodeng.2013.03.028

Cited by 7 publications

(3 citation statements)

References 17 publications

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“…Se conocen, pues, muy pocos trabajos donde se estudie la difusividad efectiva de la acidez para el quesillo en la elaboración del queso mantecoso, que puedan llevar a concluir acerca de un mejor ajuste del modelo obtenido mediante MSR. Según Santapaola et al, (2013) al estudiar los coeficientes de difusión de NaCl decaen hasta un tiempo de 100 minutos, y a partir de ahí, se mantiene casi constante hasta un tiempo de 1800 minutos (30 horas). Esto muestra que los coeficientes de difusión disminuyen con relación al tiempo.…”

Section: Resultados Y Discusionesunclassified

Study of the mass transfer in the curd’s washing operation for making “mantecoso cheese”

Sánchez-González

Arana²,

Cortijo³

et al. 2014

Agroind.science

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Section: Resultados Y Discusionesunclassified

Study of the mass transfer in the curd’s washing operation for making “mantecoso cheese”

Sánchez-González

Arana²,

Cortijo³

et al. 2014

Agroind.science

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“…; Panouillé et al .,; Santapaola et al . ). Thus, increasing the salt proportion provided by dough and cheese could not induce an increase in saltiness of experimental pizza mixtures.…”

Section: Discussionmentioning

confidence: 97%

How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt‐Reduced Multi‐Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza

Guilloux

Prost

Courcoux

et al. 2015

Journal of Sensory Studies

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Salt reduction in food is a major concern for public health authorities but remains a challenge for the food industry. Aims of this study are to modulate salt distribution between the ingredients of salt-reduced pizza (230%) by modifying the salt content of each ingredient without changing the total salt content of pizza using mixture experimental design, to demonstrate its impact on sensory properties, and to determine the formulation with sensory properties, evaluated by Quantitative Descriptive Analysis, closest to the reference product. In this study, pizzas are made of dough, ham, cheese and sauce in constant proportions. Obtained results underline the consequences of modulating salt distribution on perception of multi-component foods. The distribution of salt between ingredients affects taste and texture perception and predictive models are established for each discriminating attributes. An optimal formulation, determined by multi-response analysis, is found with sensory properties closest to the reference product allowing compensating salt reduction. This formulation is composed of 20% of salt from cooked ham, 47.5% from mozzarella-style cheese, 0% from dough and 32.5% from tomato sauce. Salt should thus be located preferentially within mozzarellastyle cheese and tomato sauce whereas it can be extensively reduced in dough. PRACTICAL APPLICATIONSIn addition to being used as a taste and flavour enhancer, salt is involved in (1) food preservation by decreasing water activity; (2) in food structure by modifying the protein network and interactions between proteins and components of food; and (3) in the variation of enzyme activity This is why, reducing the salt content in food products without affecting their organoleptic properties constitutes a major challenge for the manufacturers. This work presents the feasibility of modulating salt distribution between ingredients of salt-reduced pizza (230%) by modifying the salt content of each ingredient without changing the total salt content of pizza as an efficient way to maintain sensory perceptions as reference product allowing compensating salt reduction.Pizza samples were composed of a mixture of pizza dough, cooked ham, mozzarella-style cheese and tomato sauce. Pizza dough, varying in salt content, was provided by the M. GUILLOUX ET AL. SENSORY PROPERTIES OF SALT-REDUCED PIZZA: MIXTURE EXPERIMENTAL DESIGN Journal of Sensory Studies 30 (2015) 484-498 V C 2015 Wiley Periodicals, Inc.

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“…This is one of the oldest treatments used for food preservation since this salt, besides presenting antimicrobial action and promoting chemical and nutritional changes, can also improve aroma, texture, and color. 8,9 However, the relation between NaCl and health problems as hypertension, osteoporosis, and kidney stones has stimulated the search for the reduction of its levels in food. [9][10][11] KCl is a potential substitute for NaCl since high potassium ingestion increases the excretion of sodium by the kidneys resulting in an anti-hypertensive effect, in addition to continuing presenting antimicrobial activity.…”

Section: Introductionmentioning

confidence: 99%

3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting

Bordin¹,

Silva²,

Galvan³

et al. 2022

J. Braz. Chem. Soc.

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The influence of the film formed during the salting of champignon mushrooms with brine containing NaCl and KCl was modeled using the finite elements method (FEM). It was verified that the film formed on the mushroom surface had a greater influence in the static salting since the diffusion of the ions was 7.5-fold smaller in this system than in the stirred salting. The application of self-organizing maps showed that the ions diffusion along the surface of the solid presented a heterogeneous occurrence and depended on the region for both static and stirred salting. A direct relation was observed among the mushroom surface morphology, the salts diffusion behavior, and the film formation. In addition, the film was not completely extinguished in the stirred system, although it has a minimal influence as the film formation is also dependent on the biosolid surface.

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NaCl diffusion kinetics in dry salting of goat cheese

Cited by 7 publications

References 17 publications

Study of the mass transfer in the curd’s washing operation for making “mantecoso cheese”

Study of the mass transfer in the curd’s washing operation for making “mantecoso cheese”

How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt‐Reduced Multi‐Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza

3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting

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