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

Foods

Mira Radovanovic¹  Jelena Miocinovic¹  Igor Tomasevic¹  Zorana Miloradovic¹  Ana Radulovic¹  Ivana Sredovic Ignjatovic²  Bartosz G. Sołowiej³  Maciej Nastaj³ 

[1]Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia

[2]Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia

[3]Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

关键词: sodium reduction;    white brined cheese;    consumer acceptance;    TPA;    proteolysis;   

DOI  :  10.3390/foods11030374

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown