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Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 a...

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Autores principales: Miocinovic, Jelena, Miloradovic, Zorana, Radovanovic, Mira, Sredovic Ignjatovic, Ivana, Radulovic, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomasevic, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833987/
https://www.ncbi.nlm.nih.gov/pubmed/35159522
http://dx.doi.org/10.3390/foods11030374
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author Miocinovic, Jelena
Miloradovic, Zorana
Radovanovic, Mira
Sredovic Ignjatovic, Ivana
Radulovic, Ana
Nastaj, Maciej
Sołowiej, Bartosz G.
Tomasevic, Igor
author_facet Miocinovic, Jelena
Miloradovic, Zorana
Radovanovic, Mira
Sredovic Ignjatovic, Ivana
Radulovic, Ana
Nastaj, Maciej
Sołowiej, Bartosz G.
Tomasevic, Igor
author_sort Miocinovic, Jelena
collection PubMed
description Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
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spelling pubmed-88339872022-02-12 Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese Miocinovic, Jelena Miloradovic, Zorana Radovanovic, Mira Sredovic Ignjatovic, Ivana Radulovic, Ana Nastaj, Maciej Sołowiej, Bartosz G. Tomasevic, Igor Foods Article Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy. MDPI 2022-01-27 /pmc/articles/PMC8833987/ /pubmed/35159522 http://dx.doi.org/10.3390/foods11030374 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Miocinovic, Jelena
Miloradovic, Zorana
Radovanovic, Mira
Sredovic Ignjatovic, Ivana
Radulovic, Ana
Nastaj, Maciej
Sołowiej, Bartosz G.
Tomasevic, Igor
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title_full Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title_fullStr Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title_full_unstemmed Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title_short Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
title_sort sodium reduction by partial and total replacement of nacl with kcl in serbian white brined cheese
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833987/
https://www.ncbi.nlm.nih.gov/pubmed/35159522
http://dx.doi.org/10.3390/foods11030374
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