Salt Effects on Bone and Calcium Metabolism

Prince, Richard; Devine, Amanda

doi:10.1007/978-1-4612-2228-6_24

Cited by 2 publications

(1 citation statement)

References 30 publications

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“…In the human body, sodium participates in the regulation of several metabolic functions, such as control of the volume of extracellular fluids and plasma, muscle contraction processes, acid-base balance, and nerve impulse transmission (McArdle et al, 2011). On the other hand, excessive consumption of sodium is related to a greater risk of hypertension and cardiovascular diseases (He and MacGregor, 2010;Israr et al, 2016;Rodrigues et al, 2016), kidney failure (Mcgough et al, 2012;Yi et al, 2017), and osteoporosis (Prince and Devine, 1998;He and MacGregor, 2010;Yi et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Mattar

Gonçalves

Pereira

et al. 2018

BFJ

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Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products. Design/methodology/approach Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted. Findings Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour). Originality/value The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

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