For the reduction of sodium consumption from foods with soups or sauces for noodles, NaCl mixture (LMC-salt) was prepared with the
Lentinus edodes
mycelium cell wall components from mycelia grown in ...submerged culture. NaCl was entrapped in their cavities and also deposited on the surface of mycelium cell wall. Noodles prepared with LMC-salt (Nm) enhanced the saltiness perception up to 40%, potentially by reducing “severance of flavor” as a consequence of slower release of entrapped NaCl in
L. edodes
cell wall, when compared to noodles prepared with NaCl (Nc) only. Compared to Nc, lightness was lower and redness was slightly higher resulting in higher color intensity in Nm. Overall textural properties did not show significant differences. Weight and volume of the cooked Nm were decreased, while turbidity of the soup was increased compared to Nc after cooking. Overall preference was slightly lower, but did not have significant specific negative attributes. These results could support a strategic approach to reduce total sodium consumption by enhancing saltiness of noodle in noodle dishes and consequently reducing uptake of soups or sauces that are leading sources of sodium intake.
The excessive intake of dietary salt is a global issue in health. Attempts have been made to address this issue, including the development of salt substitutes. Yet, none of these substances are ...currently in wide use, because of their weak saltiness. The purpose of this study was to assess the effects of sodium aspartate (Asp-Na) on salty taste perception using the bullfrog glossopharyngeal nerve response and human sensory tests. When added to the mixture of NaCl and KCl, Asp-Na significantly enhanced the glossopharyngeal nerve response to the mixture by 1.6-fold compared to control. Asp-Na did not enhance the response to NaCl, nor did Asp-Na enhance the response to sour, bitter, or umami stimuli. The optimal concentration for Asp-Na to enhance the salt mixture was 1.7mM. The largest enhancement was induced when NaCl and KCl were mixed at equimolar concentrations. Asp-Na significantly suppressed the glossopharyngeal nerve response to quinine hydrochloride, which suggests that bitterness of KCl is suppressed by Asp-Na. The salty taste enhancing effect of Asp-Na was also confirmed with human sensory tests. The present results suggested that the mixture of NaCl and KCl containing Asp-Na can be used as a salt substitute. In addition to demonstrating that Asp-Na enhanced salt taste responses in an experimental animal and human, our findings provide clues to identify the elusive salty taste receptors.
Objective: To create a logic model and organize measures using a ladder of intervention aimed at reducing salt intake among other nutrition and dietary goals, and to present an example action ...plan.Methods: The logic model was set up using the PRECEDE-PROCEED model with intermediate outcome factors. Measures for which there were existing cases and papers were organized using a ladder of interventions. Action plans were developed based on measures for which evidence had been reported in Japan.Results: The logic model was designed with a final outcome of reduced salt intake. Intermediate outcomes were reduced salt intake at home, for take-away/restaurant food, and for meal services; participation in nutrition education; and attitudes, knowledge, and skills such as interest and confidence in reducing salt intake. Existing measures were mostly level 6 to 8 on a ladder of interventions, while a few were level 5 or 4. The action plans included reducing salt in company cafeteria food and delivered lunches as well as providing nutrition education in the workplace. Measures in the workplace included regional/workplace cooperation projects implemented by local governments such as the health and productivity management, as well as guidance for meal service facilities, and there is evidence of their effectiveness. The key to implementation is to increase choice and promote the purchase of low-salt foods by introducing a system of collaboration between the health management department and the meal service department, and to provide incentives for a ladder of interventions.Conclusion: When local governments create action plans, it is important to create a logic model based on an understanding of the actual situation, and to combine promotion campaigns and incentives to encourage the purchase of low-salt food products in addition to reducing the amount of salt in the food environment.
Na podstawie danych literaturowych w pracy przedstawiono analizę wybranych czynników wpływających na poprawę wartości odżywczej mięsa i przetworów mięsnych. Szczególną uwagę zwrócono na modyfikację ...wartości żywieniowej mięsa i przetworów mięsnych poprzez zmiany ilości i składu tłuszczów oraz ograniczenie zawartości soli. Omówiono składniki odżywcze występujące w mięsie i przetworach mięsnych, podano zawartość wybranych składników mineralnych i witamin oraz zawartość kwasu linolowego (CLA) w różnych rodzajach mięsa. Przedstawiono charakterystykę tłuszczów zwierzęcych wykorzystywanych w przemyśle mięsnym, ich rolę żywieniową oraz technologiczną. Omówiono znaczenie olejów roślinnych w modyfikacji profilu kwasów tłuszczowych zarówno surowca mięsnego, jak i przetworów mięsnych, której celem jest poprawa wartości żywieniowej tych produktów. Efekt ten można osiągnąć metodami genetycznymi lub żywieniowymi. Ilość i jakość tłuszczu w tuszy w znacznym stopniu zależy od składu komponentów paszowych. Zastosowanie nasion roślin oleistych lub olejów w żywieniu tuczników i drobiu w istotny sposób wpływa na skład kwasów tłuszczowych tłuszczu zapasowego i lipidów mięsa. Scharakteryzowano metody ograniczania zawartości soli w przetworach mięsnych. Jednym z istotnych kierunków działań w celu obniżenia ilości soli spożywanej z produktami przemysłowo przetworzonymi może być zmniejszanie jej dodatku do wyrobów oraz aktywne kształtowanie przyzwyczajeń konsumentów do mniej słonego smaku. Skutecznym sposobem ograniczania zawartości soli w mięsie i przetworach mięsnych może okazać się zastosowanie technologii wysokich ciśnień.
Cilj ovog istraživanja bio je proizvesti jetrenu paštetu sa smanjenim sadržajem soli i prihvatljivim senzorskim svojstvima i prihvatljivom teksturom. Sadržaj natrija u paštetama smanjen je dodavanjem ...manje količine fosfatnih aditiva (0,15 %) i smanjenjem količine morske ili nitritne soli za salamurenje s 1,7 % na 1,0 %. U kontrolnom uzorku jetrene paštete proizvedene s 1,4 % soli za salamurenje određen je sadržaj bjelančevina, masti, minerala i vode. Osim ocjene senzorskih svojstava (deskriptivna analiza), za sve skupine uzoraka paštete određeni su kemijski parametri (sadržaj natrija utvrđen je ion selektivnim elektrodama, a NaCl-a Volhardovom metodom), dok su razdvajanje masti i vode u emulziji te parametri boje i teksture mjereni instrumentima. Paštete proizvedene uporabom različitih vrsta i količina soli te fosfata značajno su se razlikovale u kemijskom sastavu, parametrima boje i teksture mjerenima instrumentima te senzorskim svojstvima (boja, slanost, aroma, tekstura i ukupna prihvatljivost). S obzirom na boju jetrene paštete, bolje je koristiti sol za salamurenje jer ona pašteti daje ružičastu boju, dok je uz uporabu morske soli boja paštete svjetlija. Sol za salamurenje utječe i na intenzitet arome te ukupne prihvatljivosti. Paštete proizvedene s fosfatima manje su slane, dovode do manjeg razdvajanja masti i vode, a čvršće su od pašteta proizvedenih bez fosfata, iako se prečvrsta tekstura paštete ne smatra poželjnom. Sadržaj soli u pašteti može se smanjiti na 1,2 % (sol za salamurenje) ili 1,0 % (morska sol), pri čemu se, ovisno o vrsti soli i dodatku fosfatnih aditiva, sadržaj Na+ smanjuje za 11 % - 27 %. Paštete koje sadrže 1,5 % soli za salamurenje i paštete koje sadrže 1,3 % - 1,5 % soli za salamurenje i fosfata najsličnije su (linearna diskriminantna analiza) kontrolnoj skupini s najboljom ukupnom prihvatljivošću (1,4 % soli za salamurenje).
High-yield reductive homocoupling of benzotrichloride and benzal chloride followed by consecutive reductive dechlorination to 1,2-dichlorostilbene and stilbene is effected in the presence of sodium ...formate as the reducing agent and Pd/C catalysts.
Problem of salt noise in images can be reduced partially or in whole with various algorithms but will have an impact on the diversity of information in the image such as the color combination between ...RGB and image quality. With a large percentage of noise, the changes in the resulting image will also be large, especially in the 24bit image. This study specifically addresses the type of salt and pepper noise with a percentage of noise greater than 45% in bitmap color images, based on previous research which revealed the ability of noise reduction algorithms with Adaptive Fuzzy Filter (AFF) better than Spatial Median Filter (SMF) in terms of image quality with the best Peak Signal to Noise Ratio (PSNR) 28.10 dB in 24bit color images but left some noise after being reduced. This study will examine the stages of the noise reduction process with the aim of improving image quality up to close to 40 dB, starting from a combination of both algorithms (AFF and SMF) and the process of reducing noise with the same algorithm 2 times. Test results on 24bit bitmap color images for salt noise percentage 45%, obtained results image quality with the AFF algorithm is better than the SMF algorithm and the combination of both algorithms or the process of repeating the reduction with the same algorithm 2 times. The AFF algorithm is not able to reduce noise reduction to zero but the image quality is close to 40 dB which is 30.57 dB.
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