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dc.contributor.authorGreiff, Kirsti
dc.contributor.authorMathiassen, John Reidar Bartle
dc.contributor.authorMisimi, Ekrem
dc.contributor.authorHersleth, Margrethe
dc.contributor.authorAursand, Ida Grong
dc.date.accessioned2017-11-02T20:38:08Z
dc.date.available2017-11-02T20:38:08Z
dc.date.created2016-01-08T10:20:44Z
dc.date.issued2015
dc.identifier.citationPLoS ONE. 2015, 10 (9), .nb_NO
dc.identifier.issn1932-6203
dc.identifier.urihttp://hdl.handle.net/11250/2463841
dc.description.abstractThe European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na+ was replaced by K+. The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na+-ions by K+-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7–1.4% salt, led to a decrease in WHC and an increase in expressible moisture.nb_NO
dc.language.isoengnb_NO
dc.rightsNavngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/deed.no*
dc.titleGradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision Systemnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.rights.holderCopyright: © 2015 Greiff et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are creditednb_NO
dc.source.pagenumber14nb_NO
dc.source.volume10nb_NO
dc.source.journalPLoS ONEnb_NO
dc.source.issue9nb_NO
dc.identifier.doi10.1371/journal.pone.0137805
dc.identifier.cristin1308395
dc.relation.projectNorges forskningsråd: 185063nb_NO
dc.relation.projectNorges forskningsråd: 21043nb_NO
dc.relation.projectNofima AS: 201308nb_NO
dc.relation.projectNorges forskningsråd: 225062nb_NO
cristin.unitcode7566,5,0,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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