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

Greiff K, Mathiassen JR, Misimi E, Hersleth M, Aursand IG - PLoS ONE (2015)

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway; Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway.

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.

No MeSH data available.


Related in: MedlinePlus

A, Mean subsurface reflectance b_⊥ for the hams with varying salt content. B, Mean surface reflectance b_∥−b_⊥ for the hams with varying salt content.
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pone.0137805.g003: A, Mean subsurface reflectance b_⊥ for the hams with varying salt content. B, Mean surface reflectance b_∥−b_⊥ for the hams with varying salt content.

Mentions: Machine vision was used to objectively study changes in color and texture in the surface. The change in lightness, as a function of reducing the salt content, is clearly seen in Fig 3A.


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

Greiff K, Mathiassen JR, Misimi E, Hersleth M, Aursand IG - PLoS ONE (2015)

A, Mean subsurface reflectance b_⊥ for the hams with varying salt content. B, Mean surface reflectance b_∥−b_⊥ for the hams with varying salt content.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4589381&req=5

pone.0137805.g003: A, Mean subsurface reflectance b_⊥ for the hams with varying salt content. B, Mean surface reflectance b_∥−b_⊥ for the hams with varying salt content.
Mentions: Machine vision was used to objectively study changes in color and texture in the surface. The change in lightness, as a function of reducing the salt content, is clearly seen in Fig 3A.

Bottom Line: 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.

View Article: PubMed Central - PubMed

Affiliation: SINTEF Fisheries and Aquaculture, Trondheim, Norway; Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway.

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.

No MeSH data available.


Related in: MedlinePlus