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Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken
Marination is one of the main processing methods for chicken, but the high sodium intake increases the risk of chronic diseases. In this study, NaCl was partially substituted with one or more of MgCl 2 , CaCl 2 , KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After s...
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| Published in: | Journal of food measurement & characterization 2023-12, Vol.17 (6), p.5948-5958 |
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| creator | Gao, Zhixin Liu, Xiaoliu Zhao, Shihao Wei, Qingliu Dou, Mengsi |
| description | Marination is one of the main processing methods for chicken, but the high sodium intake increases the risk of chronic diseases. In this study, NaCl was partially substituted with one or more of MgCl
2
, CaCl
2
, KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After single-factor experiments and response surface analysis with sensory properties as evaluation indices, the optimal substitute formula was MgCl
2
16.00%, arginine 9.80%, KCl 3.70%, and NaCl 70.50%. A 49.7% decrease of sodium was obtained after substitution with similar sensory score, while enhanced bitterness, sweetness, saltiness and decreased umami after substitution were detected by electronic tongue. Moreover, no significant differences were found in total plant count,
Salmonella
spp. bacteria count and pH between the samples before and after substitution at 4 ℃ for 10 days, indicating an acceptable microbial load caused by NaCl substitution during storage period. The results provide the basis for reducing NaCl content and improving the health benefits in cooked marinated chicken. |
| doi_str_mv | 10.1007/s11694-023-02098-x |
| format | article |
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2
, CaCl
2
, KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After single-factor experiments and response surface analysis with sensory properties as evaluation indices, the optimal substitute formula was MgCl
2
16.00%, arginine 9.80%, KCl 3.70%, and NaCl 70.50%. A 49.7% decrease of sodium was obtained after substitution with similar sensory score, while enhanced bitterness, sweetness, saltiness and decreased umami after substitution were detected by electronic tongue. Moreover, no significant differences were found in total plant count,
Salmonella
spp. bacteria count and pH between the samples before and after substitution at 4 ℃ for 10 days, indicating an acceptable microbial load caused by NaCl substitution during storage period. The results provide the basis for reducing NaCl content and improving the health benefits in cooked marinated chicken.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-023-02098-x</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Arginine ; Bitterness ; Calcium chloride ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chickens ; Chronic illnesses ; Cooking ; Electronic tongues ; Engineering ; Food Science ; Lysine ; Magnesium chloride ; Meat industry ; Meat products ; Microorganisms ; Original Paper ; Potassium chloride ; Poultry ; Response surface methodology ; Saltiness ; Sensory evaluation ; Sensory properties ; Sodium ; Sodium chloride ; Substitutes ; Surface analysis (chemical) ; Sweetness ; Umami ; Yeast ; Yeasts</subject><ispartof>Journal of food measurement & characterization, 2023-12, Vol.17 (6), p.5948-5958</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-98480576cd5158b9db5a9750f00d7b2f7d8eb945d9147eedc378e72eca5726523</citedby><cites>FETCH-LOGICAL-c319t-98480576cd5158b9db5a9750f00d7b2f7d8eb945d9147eedc378e72eca5726523</cites><orcidid>0000-0002-1358-3327</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2891372303?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590</link.rule.ids></links><search><creatorcontrib>Gao, Zhixin</creatorcontrib><creatorcontrib>Liu, Xiaoliu</creatorcontrib><creatorcontrib>Zhao, Shihao</creatorcontrib><creatorcontrib>Wei, Qingliu</creatorcontrib><creatorcontrib>Dou, Mengsi</creatorcontrib><title>Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Marination is one of the main processing methods for chicken, but the high sodium intake increases the risk of chronic diseases. In this study, NaCl was partially substituted with one or more of MgCl
2
, CaCl
2
, KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After single-factor experiments and response surface analysis with sensory properties as evaluation indices, the optimal substitute formula was MgCl
2
16.00%, arginine 9.80%, KCl 3.70%, and NaCl 70.50%. A 49.7% decrease of sodium was obtained after substitution with similar sensory score, while enhanced bitterness, sweetness, saltiness and decreased umami after substitution were detected by electronic tongue. Moreover, no significant differences were found in total plant count,
Salmonella
spp. bacteria count and pH between the samples before and after substitution at 4 ℃ for 10 days, indicating an acceptable microbial load caused by NaCl substitution during storage period. The results provide the basis for reducing NaCl content and improving the health benefits in cooked marinated chicken.</description><subject>Arginine</subject><subject>Bitterness</subject><subject>Calcium chloride</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chickens</subject><subject>Chronic illnesses</subject><subject>Cooking</subject><subject>Electronic tongues</subject><subject>Engineering</subject><subject>Food Science</subject><subject>Lysine</subject><subject>Magnesium chloride</subject><subject>Meat industry</subject><subject>Meat products</subject><subject>Microorganisms</subject><subject>Original Paper</subject><subject>Potassium chloride</subject><subject>Poultry</subject><subject>Response surface methodology</subject><subject>Saltiness</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sodium</subject><subject>Sodium chloride</subject><subject>Substitutes</subject><subject>Surface analysis (chemical)</subject><subject>Sweetness</subject><subject>Umami</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNp9kctOwzAQRSMEElXhB1hZYkvAjySOlygqD_HawNpy7ElrCHaxXQHfws_itgh2LEYz0px7Z6RbFEcEnxKM-VkkpBFViSnLhUVbfuwUE0oEKyvCqt3fmTb7xWGMzxhjQnhVNWxSfM2GAXRCfkBpAWipQrJqRHHVx2TTKlnv1rt71Y3o3aYF6kdwBgy66cYTdDfvRoqUM0iFuXXWAcp8BBd9-ETL4Ac7QtwAMfmg5oD0QgWlEwSbD-i4Ntfev2THVxWsUylPemH1C7iDYm9QY4TDnz4tni5mj91Veftwed2d35aaEZFK0VYtrnmjTU3qthemr5XgNR4wNrynAzct9KKqjSAVBzCa8RY4Ba1qTpuasmlxvPXND7-tICb57FfB5ZOStoIwThlmmaJbSgcfY4BBLoPNP39KguU6B7nNQeYc5CYH-ZFFbCuKGXZzCH_W_6i-AfO3jTY</recordid><startdate>20231201</startdate><enddate>20231201</enddate><creator>Gao, Zhixin</creator><creator>Liu, Xiaoliu</creator><creator>Zhao, Shihao</creator><creator>Wei, Qingliu</creator><creator>Dou, Mengsi</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-1358-3327</orcidid></search><sort><creationdate>20231201</creationdate><title>Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken</title><author>Gao, Zhixin ; Liu, Xiaoliu ; Zhao, Shihao ; Wei, Qingliu ; Dou, Mengsi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-98480576cd5158b9db5a9750f00d7b2f7d8eb945d9147eedc378e72eca5726523</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Arginine</topic><topic>Bitterness</topic><topic>Calcium chloride</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chickens</topic><topic>Chronic illnesses</topic><topic>Cooking</topic><topic>Electronic tongues</topic><topic>Engineering</topic><topic>Food Science</topic><topic>Lysine</topic><topic>Magnesium chloride</topic><topic>Meat industry</topic><topic>Meat products</topic><topic>Microorganisms</topic><topic>Original Paper</topic><topic>Potassium chloride</topic><topic>Poultry</topic><topic>Response surface methodology</topic><topic>Saltiness</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Sodium</topic><topic>Sodium chloride</topic><topic>Substitutes</topic><topic>Surface analysis (chemical)</topic><topic>Sweetness</topic><topic>Umami</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gao, Zhixin</creatorcontrib><creatorcontrib>Liu, Xiaoliu</creatorcontrib><creatorcontrib>Zhao, Shihao</creatorcontrib><creatorcontrib>Wei, Qingliu</creatorcontrib><creatorcontrib>Dou, Mengsi</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gao, Zhixin</au><au>Liu, Xiaoliu</au><au>Zhao, Shihao</au><au>Wei, Qingliu</au><au>Dou, Mengsi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-12-01</date><risdate>2023</risdate><volume>17</volume><issue>6</issue><spage>5948</spage><epage>5958</epage><pages>5948-5958</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Marination is one of the main processing methods for chicken, but the high sodium intake increases the risk of chronic diseases. In this study, NaCl was partially substituted with one or more of MgCl
2
, CaCl
2
, KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After single-factor experiments and response surface analysis with sensory properties as evaluation indices, the optimal substitute formula was MgCl
2
16.00%, arginine 9.80%, KCl 3.70%, and NaCl 70.50%. A 49.7% decrease of sodium was obtained after substitution with similar sensory score, while enhanced bitterness, sweetness, saltiness and decreased umami after substitution were detected by electronic tongue. Moreover, no significant differences were found in total plant count,
Salmonella
spp. bacteria count and pH between the samples before and after substitution at 4 ℃ for 10 days, indicating an acceptable microbial load caused by NaCl substitution during storage period. The results provide the basis for reducing NaCl content and improving the health benefits in cooked marinated chicken.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-023-02098-x</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-1358-3327</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Arginine Bitterness Calcium chloride Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Chronic illnesses Cooking Electronic tongues Engineering Food Science Lysine Magnesium chloride Meat industry Meat products Microorganisms Original Paper Potassium chloride Poultry Response surface methodology Saltiness Sensory evaluation Sensory properties Sodium Sodium chloride Substitutes Surface analysis (chemical) Sweetness Umami Yeast Yeasts |
| title | Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken |
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