ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW<sup>1</sup>

Sofos, John N.

doi:10.1111/j.1745-4565.1984.tb00478.x

Cited by 98 publications

(46 citation statements)

References 94 publications

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“…A possible approach to reduce the global sodium content is the partial or total replacement of NaCl with other chloride salts (KCl, CaCl 2 and MgCl 2 ) or by non-chloride salts, such as phosphates or a combination of any of the above approaches (Sofos, 1984(Sofos, , 1986(Sofos, , 1989Terrell, 1983). However, this technique raises different questions (Sofos, 1983;Toldrá, 2006) like the possible reduction of the salty flavour; the possible introduction of metallic, bitter and astringent tastes; anomalous colours and textures; the action of the different cations in the enzymatic activity during the dry-cured process; the amount of salt necessary to obtain a safe product, microbiologically stable; the salting time needed, when using a different mixture of salts and finally the diffusion rate of the different salts inside the product.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Aliño

Grau

Fuentes

et al. 2010

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Aliño

Grau

Fuentes

et al. 2010

Journal of Food Engineering

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“…Others observed a reduced heat resistance of microorganisms at increasing salt concentrations (7,12,22,23). On the contrary, a protective effect of salt was found in several studies (6,14,26,35,38,39,40). Corry (14) deduced from his data that sodium chloride had a thermal protective effect on most heatsensitive bacteria and the opposite effect on most heat-resistant species.…”

mentioning

confidence: 96%

Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

Coroller¹,

Leguérinel²,

Mafart³

2001

Appl Environ Microbiol

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Spores of Bacillus cereus were heated and recovered in order to investigate the effect of water activity of media on the estimated heat resistance (i.e., the D value) of spores. The water activity (ranging from 0.9 to 1) of the heating medium was first successively controlled with three solutes (glycerol, glucose, and sucrose), while the water activity of the recovery medium was kept near 1. Reciprocally, the water activity of the heating medium was then kept at 1, while the water activity of the recovery medium was controlled from 0.9 to 1 with the same depressors. Lastly, in a third set of experiments, the heating medium and the recovery medium were adjusted to the same activity. As expected, added depressors caused an increase of the heat resistance of spores with a greater efficiency of sucrose with respect to glycerol and glucose. In contrast, when solutes were added to the recovery medium, under an optimal water activity close to 0.98, a decrease of water activity caused a decrease in the estimated D values. This effect was more pronounced when sucrose was used as a depressor instead of glycerol or glucose. When the heating and the recovery media were adjusted to the same water activity, a balancing effect was observed between the protective influence of the solutes during heat treatment and their negative effect during the recovery of injured cells, so that the overall effect of water activity was reduced, with an optimal value near 0.96. The difference between the efficiency of depressors was also less pronounced. It may then be concluded that the overall protective effect of a decrease in water activity is generally overestimated.It has been recognized that the heat resistance of bacterial spores depends on the medium in which the spores are heated. The maximum thermostability of most microorganisms was found in the range of between 0.2 and 0.4 water activity (1,3,27,28,29). In typical ranges of water activities which are found in foodstuffs (a w Ͼ 0.8), the heat resistance of microorganisms generally increases at decreasing water activities. However, the apparent effect of the water activity of the medium on spores or vegetative cells is complicated by the specific effect of solutes which are used as depressors. It is generally agreed that the occurrence of such solutes in the medium reduces the heat resistance of microorganisms. This antagonism between the protective effect of an increase in water activity and the opposite specific effect of depressors can explain conflicting data from various authors.The influence of salt on the thermostability of microorganisms is disputed and depends on the heated type of microorganism. Some authors found no effect of the sodium chloride concentration on the heat resistance of bacteria (9,29,32,42). Others observed a reduced heat resistance of microorganisms at increasing salt concentrations (7,12,22,23). On the contrary, a protective effect of salt was found in several studies (6,14,26,35,38,39,40). Corry (14) deduced from his data that sodium chloride had a therm...

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“…There are several approaches for reducing the sodium content in processed meats: 1) lowering the level of sodium chloride (NaCl) added; 2) replacing all or part of the NaCl with other chloride salts (KCl, CaCl 2 , and MgCl 2 ); 3) replacing part of the NaCl with non-chloride salts, such as phosphates, or with new processing techniques or process modifications; and 4) combinations of any of the above approaches (Terrell, 1983;Sofos, 1984;1986;1989). Terrell and Olson (1981), Hand, Terrell and Smith (1982a, b) as well as Puolanne, Saarela and Ruusunen (1988) have studied meat products where NaCl has been substituted with other salts (KCl, MgCl 2 ).…”

Section: Sodium Reduction In Meat Productsmentioning

confidence: 99%

“…It improves the water and fat binding properties of meat products resulting in the formation of a desirable gel texture upon cooking (Terrell, 1983). The preservative effect of NaCl is primarily due to its ability to lower water activity (Marsh, 1983;Sofos, 1984) Most sodium chloride in the diet comes from processed foods. The NaCl contents of processed meat products should be reduced.…”

Section: Introductionmentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

Cited by 98 publications

References 94 publications

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

Reducing sodium intake from meat products

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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1

Cited by 98 publications

References 94 publications

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereus Spores

Reducing sodium intake from meat products

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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹