In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

Lawrence, Génica; Buchin, S; Achilleos, Christine; Bérodier, Florence; Septier, Chantal; Courcoux, Philippe; Salles, Christian

doi:10.1021/jf204434t

Cited by 53 publications

(55 citation statements)

References 39 publications

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“…By increasing the amount of fat in a food matrix, hydrophilic water soluble molecules are “pushed” into the aqueous phase increasing their relative concentration. This may increase the perceived intensity of the flavor (Chabanet et al , 2013; Lawrence et al , 2012). Similarly volatiles with low fat solubility (lipophobic molecules) may be released faster in the presence of significant levels of fat (Frank, 2015).…”

Section: Fat and Beef Flavormentioning

confidence: 99%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

142

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Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb “globesity” has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

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Section: Fat and Beef Flavormentioning

confidence: 99%

Consumer Acceptability of Intramuscular Fat

Frank¹,

Joo²,

Warner³

2016

Korean Journal for Food Science of Animal Resources

142

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show abstract

“…Strategies to optimize product structures for enhanced saltiness include the acceleration of the dissolution rate of salt crystals from dry products using very fine crystals (Kilcast & den Ridder, 2007), the use of inert fillers to concentrate salt in the aqueous phase (Goh, Leroux, Groeneschild & Busch, 2010), and the adaptation of food matrix composition. For example, a higher water content led to a faster sodium release and a higher fat content led to a decreased saltiness perception in solid lipoprotein matrices (Lawrence et al, 2012a;Lawrence, Septier, Achilleos, Courcoux & Salles, 2012b). Furthermore, a faster sodium release during mastication was associated with an intense salty taste in bread crumbs (Konitzer, Pflaum, Oliveira, Arendt, Koehler & Hofmann, 2013;Pflaum et al, 2013b) and in polysaccharide model systems (Scherf, Pflaum, Koehler & Hofmann, 2015).…”

Section: Introductionmentioning

confidence: 99%

Applicability of salt reduction strategies in pizza crust

2016

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“…However, in-mouth salt release and saltiness perception depend on both food characteristics and oral parameters. [24][25][26] In particular, fat influenced in-mouth salt release and saltiness perception differently depending on the fat level. [24][25][26] In particular, fat influenced in-mouth salt release and saltiness perception differently depending on the fat level.…”

Section: Introductionmentioning

confidence: 99%

“…13 It was reported that the combined effects of food composition and chewing behaviour affected salt release in model cheeses. 26 Moreover, most people develop an individual oral strategy consisting of an adaptation of oral behaviour to the food characteristics. 26 Moreover, most people develop an individual oral strategy consisting of an adaptation of oral behaviour to the food characteristics.…”

Section: Introductionmentioning

confidence: 99%

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

et al. 2014

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Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the bolus heterogeneity by texture image analysis, and sodium release into the saliva was quantified. Mastication and salivation varied between products and between subjects, thus highlighting different bolus formation strategies. In vivo salt release was mainly explained by mastication parameters. The initial slope of sodium release increased when the chewing muscles' activity increased, and the maximum sodium concentration was reached later when more masticatory cycles were required to reach the swallowing point.

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In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 1. Effect of Composition and Texture

Cited by 53 publications

References 39 publications

Consumer Acceptability of Intramuscular Fat

Consumer Acceptability of Intramuscular Fat

Applicability of salt reduction strategies in pizza crust

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

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