Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

Abstract

Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.

Miracle fruit: An alternative sugar substitute in sour beverages

“…sugar or salt), providing information about the temporal evolution and intensity of different sensations and off-flavors developed during food consumption (Melo, Bolini, & Efraim, 2007;Rodrigues, Golçalves, Pereira, Carneiro, & Pineiro, 2014;Souza et al 2013). Thus, the aim of this study was to characterize the temporal profile of miracle fruit and assess its sugar substitute power in sour beverages.…”

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

“…Owing to the high sodium content, NaCl has also been associated with an enhanced risk of hypertension, the development of osteoporosis, cardiovascular disease and the incidence of kidney stones (Rodrigues et al 2014). Nowadays, high attention has been directed toward the consumption of foods containing sodium due to its role in increasing the chronic diseases risk and therefore, the emerging need for low-sodium product development (Guardia et al 2008;Albarracin et al 2011;Joudaki et al 2013).…”

Alternatives to reduce sodium in processed foods and the potential of high pressure technology

“…Previous studies have shown to be possible to replace 30 to 40% NaCl for KCl in fermented sausages (Paulsen et al, 2014). In this sense, Rodrigues et al (2014) developed mozzarella cheese with low sodium content using salt blends. The three Mozzarella cheese formulations were: Formulation A (control) produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction).…”