Effects of Various Salts Added to Sodium Chloride on the Taste and Properties of Diluted Egg Sol/Gels and Cooked Rice

Abstract

Various salts can be substituted for sodium chloride (NaCl) to give food a salty taste. In these experiments, a small percentage of total NaCl was replaced by another salt (KCl, MgCl 2 , CaCl 2 ). The effects of these various salts on the physical strength and water-retention ability of egg sol/gels were investigated. In addition, the saltiness of diluted egg gels and solid cooked rice seasoned by these salt mixtures was evaluated by a large number of individuals. Results showed that substitution of Na by Mg or Ca salt imparted the egg white gels with high breaking stress and strain, and the egg gels showed less water loss by syneresis as compared with gels to which Mg or Ca salt alone had been added. Furthermore, substitution by K or Mg salt was acceptable by taste in egg solution gel and boiled rice, but when Ca was substituted, it was acceptable by taste only in boiled rice.

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

“…It was observed that the addition of Mg 2+ , Ca 2+, and Zn 2+ reduced the denaturation temperature compared with the NaCl group, possibly due to the decomposition of the protein molecule ions. The endothermic changes and subsequent thermal coagulation of ovalbumin were delayed by monovalent salt compared with divalent salt, which was consistent with the results of Ichikawa and Shimomura 27 . The denaturation temperature and Δ H of the CaCl 2 group were lower than those of other groups when the temperature of all sample groups rises to 100 °C.…”

“…The endothermic changes and subsequent thermal coagulation of ovalbumin were delayed by monovalent salt compared with divalent salt, which was consistent with the results of Ichikawa and Shimomura. 27 The denaturation temperature and ΔH of the CaCl 2 group were lower than those of other groups when the temperature of all sample groups rises to 100 °C. The CaCl 2 group was heated for a long time after denaturation, which would be beneficial to the formation of the gel structure, and ΔH indicated the stability of the material.…”

“…26 Salt can change the electrostatic interaction, and metal cation shields the negative charge of the protein, thereby influencing the extension of protein molecules, increasing the random aggregation structure in the gel, resulting in disordered structure, loose porosity, and a significant decrease in texture properties. 26 As a high-concentration protein system, egg white showed a more substantial electrostatic shielding effect by high-value metal ions, and the effect on protein-protein and protein-solvent interaction was higher than that of low-value metal ions, 27 so the gel strength of the MgCl 2 group and ZnCl 2 group was more inferior than that of NaCl group and KCl group.…”