title: Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts.
abstract: Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil. Electronic address: jessikfr5@hotmail.com.
authors.forename: J F
authors.initials: JF
authors.lastname: Rodrigues
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: C S
authors.initials: CS
authors.lastname: Gonçalves
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: R C
authors.initials: RC
authors.lastname: Pereira
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: J D S
authors.initials: JD
authors.lastname: Carneiro
authors.affiliation: Department of Food Science, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: A C M
authors.initials: AC
authors.lastname: Pinheiro
mesh_terms: D000328:Adult; D000818:Animals; D002611:Cheese / Q000032:analysis*; D003258:Consumer Behavior; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D012492:Salts / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D012982:Sodium, Dietary / Q000032:analysis*; D013649:Taste; D055815:Young Adult
chemical_list: D012492:Salts; D017673:Sodium Chloride, Dietary; D012982:Sodium, Dietary
keywords: KCl; monosodium glutamate; temporal dominance of sensations; time intensity