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dc.contributor.authorGreiff, Kirsti
dc.contributor.authorMathiassen, John Reidar Bartle
dc.contributor.authorMisimi, Ekrem
dc.contributor.authorHersleth, Margrethe
dc.contributor.authorAursand, Ida Grong
dc.date.accessioned2018-01-10T11:24:02Z
dc.date.available2018-01-10T11:24:02Z
dc.date.created2016-01-08T10:20:44Z
dc.date.issued2015
dc.identifier.citationPLoS ONE. 2015, 10 (9), .
dc.identifier.issn1932-6203
dc.identifier.urihttp://hdl.handle.net/11250/2476683
dc.description.abstractThe 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.
dc.language.isoeng
dc.titleGradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber14
dc.source.volume10
dc.source.journalPLoS ONE
dc.source.issue9
dc.identifier.doi10.1371/journal.pone.0137805
dc.identifier.cristin1308395
dc.relation.projectNorges forskningsråd: 185063
dc.relation.projectNorges forskningsråd: 21043
dc.relation.projectNofima AS: 201308
dc.relation.projectNorges forskningsråd: 225062
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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