alexa A Novel Salt Substitute Containing Amino Acid And Low Sodium Processed Meat
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Joint Conference on 8th World Congress on Agriculture and Horticulture and 16th Euro Global Summit on Food and Beverages
March 02-04, 2017 Amsterdam, Netherlands

Yuxia Zhu and Zengqi Peng
College of Food Science and Technolog, Nanjing Agricultural University, China
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, China
ScientificTracks Abstracts: J Food Process Technol
DOI: 10.4172/2157-7110.C1.059
Abstract
Salt is one of the most important necessaries in food processing and cooking. However, the excessive intake of sodium can cause a rise in blood pressure for human beings, thus increasing the risk of cardiovascular and renal diseases. Methods of reducing sodium intake have attracted great attention in all over the world. In this investigation, we invented a novel salt substitute which is extracted from the cuttlefish bone aqueous extracts. Based on the experimental study, a final optimal formulation of the salt substitute was determined: the contents of NaCl, sodium gluconate, KCl, KOH, L-histine and L-lysine are 42.8%, 3.5%, 45.2%, 0, 1.5% and 7.0%, respectively. The sodium content in the salt substitute is 56.3%, which is less than that in a NaCl solution of the same degree of saltiness. The low sodium salt is applied in Kamaboko processing. There was a significant transformantion in the protein secondary structure, which had a good effect on the hydrophobicity and solubility of myosin. Specifically, the gel strength, springiness, water-holding capability and hardness of myosin gel with salt substitute are strengthened. Also, the salt substitute has been successfully utilized in dry-cured ham (e. g. Jinhua Ham, a famous brand of China), sausage and western ham. Analysis shows that the final products which are processed with low sodium salt not only keep the traditional flavor, but also display a bright red color and high juiciness.
Biography

Yu-Xia Zhu received the M. S. degree in Pharmaceuticals from Jiangnan University, China, in 2013. Now she is doing her Ph. D. degree in Food Science with College of Food Science and Technology, Nanjing Agricultural University since 2016. Her current research fields are food emulsifier and salt substitutes. Zengqi Peng is her doctoral supervisor. Zengqi Peng, PhD, a professor in Nanjing Agricultural University and National Center of Meat Quality and Safety Control, majors in meat science. He devotes himself to the green manufacture technology (GMT) for processed meat in recent years. Now I am researching on the reduction of sodium chloride in food industry.

Email: [email protected]

image PDF   |   image HTML
 

Relevant Topics

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version