Salt, sodium chloride or sodium? Content and relationship with
chemical, instrumental and sensory attributes in cooked meat
products

J 2017

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

KAMENÍK, Josef, Alena SALÁKOVÁ, Věra VYSKOČILOVÁ, Alena PECHOVÁ, Danka HARUŠTIAKOVÁ et. al.

Basic information

Original name

Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products

Authors

KAMENÍK, Josef (203 Czech Republic), Alena SALÁKOVÁ (203 Czech Republic), Věra VYSKOČILOVÁ (203 Czech Republic), Alena PECHOVÁ (203 Czech Republic) and Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution)

Edition

Meat Science, Oxford, Elsevier Science Ltd, 2017, 0309-1740

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30202 Endocrinology and metabolism

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

Impact factor

Impact factor: 2.821

RIV identification code

RIV/00216224:14110/17:00096969

Organization unit

Faculty of Medicine

DOI

http://dx.doi.org/10.1016/j.meatsci.2017.05.010

UT WoS

000405055200028

Keywords in English

Chlorides content; Instrumental characteristics; Salt level; Sensory evaluation; Sodium content

Abstract

V originále

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.

Citovat

KAMENÍK, Josef, Alena SALÁKOVÁ, Věra VYSKOČILOVÁ, Alena PECHOVÁ and 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, vol. 131, Sep 2017, p. 196-202. ISSN 0309-1740. Available from: https://dx.doi.org/10.1016/j.meatsci.2017.05.010.

@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 and 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, vol.~131, Sep 2017, p.~196-202. ISSN~0309-1740. Available from: https://dx.doi.org/10.1016/j.meatsci.2017.05.010.

Detailed Information on Publication Record