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

Rodrigues, Fernando Morais; Rosenthal, Amauri; Tiburski, Júlia Hauck; Cruz, Adriano G.

doi:10.1590/1678-457x.6833

Cited by 34 publications

(34 citation statements)

References 67 publications

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“…Accordingly, many strategies have investigated ways to reduce salt and/or to increase the perception of the salty taste in foods. These strategies include gradual reduction or the "stealth" approach (Bertino, Beauchamp, & Engelman, 1982;Girgis et al, 2003), replacement by potassium chloride (Fregly, 1981;Li et al, 2008;Toldrá & Barat, 2009), salt enhancers (Segawa et al, 1995), salt-associated aromas (Lawrence, Salles, Septier, Busch, & Thomas-Danguin, 2009), salt boosters (Busch, Yong, & Goh, 2013;Dötsch et al, 2009), encapsulation of salt crystals (Noort, Bult, & Stieger, 2012), inhomogeneous spatial distribution (Noort, Bult, Stieger, & Hamer, 2010), utilizing different crystal sizes (Rama et al, 2013), the use of high pressure processing (Crehan, Troy, & Buckley, 2000;Rodrigues, Rosenthal, Tiburski, & Cruz, 2016), as well as other techniques previously described (Busch et al, 2013;Kilcast & den Ridder, 2007). However, no study to date has systematically investigated the potential for saltiness enhancement via microwave-assisted thermal sterilization (MATS) processing.…”

Section: Introductionmentioning

confidence: 99%

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Barnett

Sablani

Tang

et al. 2019

Journal of Food Science

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This study was the first to evaluate the influence of herb addition in a complex food matrix processed by microwave‐assisted thermal sterilization (MATS) system for potential salt reduction implications. In a chicken pasta meal, salt concentrations included 100% (full salt) and reduced salt variations (75%, 50%, and 25% of the original salt concentration) and for each meal, a version with and without herb addition. The influence of storage time on sensory perception and acceptance was investigated, along with the odor‐induced saltiness enhancement (OISE). Trained sensory panel results showed that the addition of herbs to the chicken pasta meal increased the intensity of many flavors and led to an increased saltiness perception, demonstrating their congruency with salty taste. The addition of herbs allowed for a 50% salt reduction in a processed prepared meal while maintaining the same intensity of saltiness perception as determined by a trained panel and overall meal acceptance by consumers. The OISE was only significant for the 25% salt meal (P < 0.05) suggesting that the influence of herb addition on saltiness perception at lower salt concentrations was more influential than at higher salt concentrations. Over longer storage times, meals processed by MATS and stored at ambient temperature increased in aroma, taste, and flavor intensities as well as in acceptance of many meal attributes. This study contributed an additional strategy of product reformulation, specifically herb addition, to the portfolio of salt‐reduction strategies for prepared meals using MATS. Practical Application The addition of herbs to prepared meals (chicken pasta) may allow for up to a 50% reduction in salt content while maintaining the same saltiness intensity perception and overall consumer acceptance. This has important implications for the food industry as sodium reduction is a complex task. Furthermore, the additional herbs utilized in this study increased the intensity of certain aromas and flavors, and led to increased saltiness perception; these herbs could be considered in future salt reduction applications as this study demonstrates their congruency with salty taste.

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Section: Introductionmentioning

confidence: 99%

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Barnett

Sablani

Tang

et al. 2019

Journal of Food Science

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“…Is it possible to maintain the salty taste intensity when using encapsulated salt, which allows reducing its amount in a product up to 50 % [11]; however, when using encapsulated salt it is also expedient to use smaller crystals.…”

Section: Optimization Of a Salt Size And Shape As A Methods For Reducimentioning

confidence: 99%

“…Сохранение интенсивности соленого вкуса воз-можно при использовании инкапсулированной соли, что позволяет уменьшить ее содержание в продукте до 50 % [11], однако при использовании инкапсулиро-ванной соли также целесообразно использовать более мелкие кристаллы. dium in any concentration, while salty taste is less affected by bitterness.…”

Section: оптимизация размеров и формы соли как способ снижения ее соunclassified

Alternative Methods of Technological Processing To reduce Salt in Meat Products

Tunieva

Gorbunova

2017

Teor. prakt. pererab. mâsa (Print)

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“…Sodium ingestion for healthy adults must not exceed 2300 mg per day (USDA, 2010); however, it is estimated that American adults consume roughly 3400 mg of sodium per day (Palar & Sturm, 2009). To accomplish this goal, different approaches have been developed including stealth sodium reductions, saltiness potentiation, multisensory applications and physical modifications of salt crystals (Rodrigues et al, 2016;Kuo & Lee, 2014;Henney et al, 2010). To accomplish this goal, different approaches have been developed including stealth sodium reductions, saltiness potentiation, multisensory applications and physical modifications of salt crystals (Rodrigues et al, 2016;Kuo & Lee, 2014;Henney et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The association of elevated sodium intake with hypertension and heart-related problems is creating awareness in society towards reducing sodium in foods (Havas et al, 2007;D€ otsch et al, 2009). To accomplish this goal, different approaches have been developed including stealth sodium reductions, saltiness potentiation, multisensory applications and physical modifications of salt crystals (Rodrigues et al, 2016;Kuo & Lee, 2014;Henney et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

Rodriguez

Torrico

Osorio

et al. 2017

Int J of Food Sci Tech

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Summary Associations of sodium intake with heart‐related problems are creating awareness towards reducing sodium. Potassium chloride (KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KCl and NaCl in oil‐in‐water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers (N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KCl (0.75% and 1.5%). Olive oil spreads (104.07–107.43 Pa s) had higher viscosity compared to other spreads (59.16–74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72–2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%–22.1%) compared to sodium claims (increase = 0.0%–12.9%). These findings are useful for understanding taste perception of emulsions.

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

Cited by 34 publications

References 67 publications

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Alternative Methods of Technological Processing To reduce Salt in Meat Products

Taste perception and purchase intent of oil‐in‐water spreads: effects of oil types and salt (NaCl or KCl) concentrations

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