Cristin-resultat-ID: 1308395
Sist endret: 31. mai 2017, 08:55
NVI-rapporteringsår: 2015
Resultat
Vitenskapelig artikkel
2015

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Bidragsytere:
  • Kirsti Greiff
  • John Reidar Bartle Mathiassen
  • Ekrem Misimi
  • Margrethe Hersleth og
  • Ida Grong Aursand

Tidsskrift

PLOS ONE
ISSN 1932-6203
e-ISSN 1932-6203
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2015
Publisert online: 2015
Volum: 10
Hefte: 9
Open Access

Importkilder

Scopus-ID: 2-s2.0-84947712998

Beskrivelse Beskrivelse

Tittel

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Sammendrag

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.

Bidragsytere

Kirsti Greiff

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean
  • Tilknyttet:
    Forfatter
    ved Institutt for bioteknologi og matvitenskap ved Norges teknisk-naturvitenskapelige universitet

John Reidar Bartle Mathiassen

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean

Ekrem Misimi

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean

Margrethe Hersleth

  • Tilknyttet:
    Forfatter
    ved Sensorikk, forbruker og innovasjon ved NOFIMA

Ida Grong Aursand

  • Tilknyttet:
    Forfatter
    ved Fiskeri og ny biomarin industri ved SINTEF Ocean
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