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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/374 |
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| author | Jelena Miocinovic Zorana Miloradovic Mira Radovanovic Ivana Sredovic Ignjatovic Ana Radulovic Maciej Nastaj Bartosz G. Sołowiej Igor Tomasevic |
| author_facet | Jelena Miocinovic Zorana Miloradovic Mira Radovanovic Ivana Sredovic Ignjatovic Ana Radulovic Maciej Nastaj Bartosz G. Sołowiej Igor Tomasevic |
| author_sort | Jelena Miocinovic |
| collection | DOAJ |
| 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 (<i>N</i> = 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. |
| first_indexed | 2024-03-09T23:53:52Z |
| format | Article |
| id | doaj.art-be450bc4ddd945f0903f44327bf39912 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:53:52Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-be450bc4ddd945f0903f44327bf399122023-11-23T16:29:49ZengMDPI AGFoods2304-81582022-01-0111337410.3390/foods11030374Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined CheeseJelena Miocinovic0Zorana Miloradovic1Mira Radovanovic2Ivana Sredovic Ignjatovic3Ana Radulovic4Maciej Nastaj5Bartosz G. Sołowiej6Igor Tomasevic7Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandDepartment of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, SerbiaCheese 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 (<i>N</i> = 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.https://www.mdpi.com/2304-8158/11/3/374sodium reductionwhite brined cheeseconsumer acceptanceTPAproteolysis |
| spellingShingle | Jelena Miocinovic Zorana Miloradovic Mira Radovanovic Ivana Sredovic Ignjatovic Ana Radulovic Maciej Nastaj Bartosz G. Sołowiej Igor Tomasevic Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese Foods sodium reduction white brined cheese consumer acceptance TPA proteolysis |
| 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 | sodium reduction white brined cheese consumer acceptance TPA proteolysis |
| url | https://www.mdpi.com/2304-8158/11/3/374 |
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