Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products
Jazyk angličtina Země Velká Británie, Anglie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
28551463
DOI
10.1016/j.meatsci.2017.05.010
PII: S0309-1740(17)30058-X
Knihovny.cz E-zdroje
- Klíčová slova
- Chlorides content, Instrumental characteristics, Salt level, Sensory evaluation, Sodium content,
- MeSH
- chloridy analýza MeSH
- chuť MeSH
- kuchyňská sůl analýza MeSH
- lidé MeSH
- masné výrobky analýza MeSH
- prasata MeSH
- skot MeSH
- sodík analýza MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- skot MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Česká republika MeSH
- Německo MeSH
- Názvy látek
- chloridy MeSH
- kuchyňská sůl MeSH
- sodík MeSH
The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0mgNa/100g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products.
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