title: Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.
abstract: The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+) was replaced by K(+). The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na(+)-ions by K(+)-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture.
authors.affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway; Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway.
authors.forename: Kirsti
authors.initials: K
authors.lastname: Greiff
authors.affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway.
authors.forename: John Reidar
authors.initials: JR
authors.lastname: Mathiassen
authors.affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway.
authors.forename: Ekrem
authors.initials: E
authors.lastname: Misimi
authors.affiliation: Nofima AS, Ås, Norway.
authors.forename: Margrethe
authors.initials: M
authors.lastname: Hersleth
authors.affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway.
authors.forename: Ida G
authors.initials: IG
authors.lastname: Aursand
mesh_terms: D000818:Animals; D001185:Artificial Intelligence; D003296:Cooking; D005525:Food-Processing Industry / Q000379:methods*; D007091:Image Processing, Computer-Assisted / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis; D012965:Sodium Chloride / Q000737:chemistry*; D017673:Sodium Chloride, Dietary / Q000032:analysis / Q000494:pharmacology; D013649:Taste; D055697:Taste Perception / Q000502:physiology
chemical_list: D017673:Sodium Chloride, Dietary; D012965:Sodium Chloride