| KAMENÍK, Josef, Alena SALÁKOVÁ, Věra VYSKOČILOVÁ, Alena PECHOVÁ a Danka HARUŠTIAKOVÁ. Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products. Meat Science. Oxford: Elsevier Science Ltd, 2017, roč. 131, Sep 2017, s. 196-202. ISSN 0309-1740. Dostupné z: https://dx.doi.org/10.1016/j.meatsci.2017.05.010. |
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@article{1383146,
author = {Kameník, Josef and Saláková, Alena and Vyskočilová, Věra and Pechová, Alena and Haruštiaková, Danka},
article_location = {Oxford},
article_number = {Sep 2017},
doi = {http://dx.doi.org/10.1016/j.meatsci.2017.05.010},
keywords = {Chlorides content; Instrumental characteristics; Salt level; Sensory evaluation; Sodium content},
language = {eng},
issn = {0309-1740},
journal = {Meat Science},
title = {Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products},
volume = {131},
year = {2017}
}
TY - JOUR
ID - 1383146
AU - Kameník, Josef - Saláková, Alena - Vyskočilová, Věra - Pechová, Alena - Haruštiaková, Danka
PY - 2017
TI - Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products
JF - Meat Science
VL - 131
IS - Sep 2017
SP - 196-202
EP - 196-202
PB - Elsevier Science Ltd
SN - 03091740
KW - Chlorides content
KW - Instrumental characteristics
KW - Salt level
KW - Sensory evaluation
KW - Sodium content
N2 - The aim of this study was to determine the salt content in selected cooked meat products by the methods of determining the sodium content and the content of chlorides. The resulting data was compared with other chemical, instrumental and sensory parameters of the analysed samples. A total of 133 samples of 5 meat products were tested. The sodium content ranged from 558.0 to 1308.0 mg Na/100 g. Salt level determined by the two methods strongly correlated and did not differ in any meat product. Intensity of salty taste of the product was independent on its salt content. The salt (sodium) content may be reduced without a negative impact on sensory or instrumental properties of meat products.
ER -
KAMENÍK, Josef, Alena SALÁKOVÁ, Věra VYSKOČILOVÁ, Alena PECHOVÁ a Danka HARUŠTIAKOVÁ. Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products. \textit{Meat Science}. Oxford: Elsevier Science Ltd, 2017, roč.~131, Sep 2017, s.~196-202. ISSN~0309-1740. Dostupné z: https://dx.doi.org/10.1016/j.meatsci.2017.05.010.
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