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Salt: Its Perception, Functions and Strategies to Reduce its Use in Foods

Yıl 2018, Cilt: 16 Sayı: 3, 361 - 370, 29.10.2018
https://doi.org/10.24323/akademik-gida.475397

Öz

Salt has been used since the early ages of mankind to
increase the palatability and durability of foods. Sodium in salt plays an
important role in the fluid and electrolyte balance and regulation of blood
pressure in human body; however, it may cause many serious illnesses especially
heart diseases when consumed excessively. Today, daily salt consumption by
adults is well above the recommended level, and most of the dietary salt consumption
comes from processed foods. For this reason, scientists are collaborating with
food industry to develop new strategies to reduce salt intake from processed
foods. Nevertheless, lowering NaCI level of foods is not easy without damaging
the quality characteristics of food products. In this study, information about
the taste perception of salt, functions of salt in foods, and strategies to
reduce the salt content of processed foods are reviewed. 

Kaynakça

  • [1] Anonim, (2010). Global status report on noncommunicable diseases 2010. WHO Press, 1211 Geneva 27, Switzerland.
  • [2] Anonim, (2012). Guideline: sodium intake for adults and children. WHO Press, 1211 Geneva 27, Switzerland.
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  • [4] Erdem, Y., Akpolat, T., Derici, Ü., Şengül, Ş., Ertürk, Ş., Ulusoy, Ş., Arıcı, M. (2017). Dietary sources of high sodium intake in Turkey: SALTURK II. Nutrients, 9(9), 933.
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  • [10] Gillette, M. (1985). Flavor effects of sodium chloride. Food Technology, 39(6), 47–52.
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  • [12] Nestle, M. (2002). Food politics-how the food industry influences nutrition and health. University of California Press, London, England.
  • [13] Inguglia, E.S., Zhang, Z., Tiwari, B.K., Kerry, J.P., Burgess, C.M. (2017). Salt reduction strategies in processed meat products-A review. Trends in Food Science & Technology, 59, 70-78.
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  • [29] Janssen, S., Depoortere, I. (2013). Nutrient sensing in the gut: new roads to therapeutics? Trends in endocrinology and metabolism, 24(2), 92-100.
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Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler

Yıl 2018, Cilt: 16 Sayı: 3, 361 - 370, 29.10.2018
https://doi.org/10.24323/akademik-gida.475397

Öz

Tuz insanlığın ilk
çağlarından beri gıdanın lezzetini ve dayanıklılığını artırmak için
kullanılmaktadır. Yapısındaki sodyum ile vücutta sıvı ve elektrolit dengesinin
sağlanmasında ve kan basıncının düzenlenmesinde önemli rol oynayan tuz, fazla
tüketildiğinde başta kalp hastalıkları olmak üzere pek çok önemli rahatsızlığa
neden olmaktadır. Günümüzde, yetişkin insanların tükettikleri günlük ortalama
tuz seviyesi tavsiye edilen miktarın çok üstündedir ve diyetle alınan tuzun
çoğu işlenmiş gıdalardan gelmektedir. Bu nedenle, bilim
insanları
gıda endüstrisi ile ortak çalışmalar yaparak tuz alımının
azaltılması için yeni stratejiler geliştirmektedir. Ancak ürünün kalite
özelliklerini bozmadan NaCI seviyesini düşürmek kolay bir işlem değildir. Bu
derlemede tuzun tat algısı, gıdalardaki fonksiyonları ve işlem görmüş gıdalarda
tuz içeriğinin azaltılması için uygulanabilecek stratejiler hakkında bilgiler
sunulmuştur.

Kaynakça

  • [1] Anonim, (2010). Global status report on noncommunicable diseases 2010. WHO Press, 1211 Geneva 27, Switzerland.
  • [2] Anonim, (2012). Guideline: sodium intake for adults and children. WHO Press, 1211 Geneva 27, Switzerland.
  • [3] He, F.J., Macgregor, G.A. (2012). Salt intake, plasma sodium, and worldwide salt reduction. Annals of Medicine, 44, 127-137.
  • [4] Erdem, Y., Akpolat, T., Derici, Ü., Şengül, Ş., Ertürk, Ş., Ulusoy, Ş., Arıcı, M. (2017). Dietary sources of high sodium intake in Turkey: SALTURK II. Nutrients, 9(9), 933.
  • [5] Sung Kyu Ha, M.D. (2014). Dietary salt intake and hypertension. Electrolyte Blood Press, 12(1), 7-18.
  • [6] MacGregor, G.A., de Wardener, H.E. (1998). Salt, diet and health: Neptune's poisoned chalice; the origin of high blood pressure. Cambridge: Cambridge University Press, New York.
  • [7] Kurlansky, M. (2002). Salt: a world history. Walker Publishing, New York.
  • [8] Akbulut, U. (2013). Tuz, Geçmişte Altın Kadar Değerliydi. http://www.uralakbulut.com.tr/wp-content/uploads/2013/07/tuz.pdf (Erişim tarihi: 22.01.2018)
  • [9] He, F.J., Macgregor, G.A. (2007). Dietary salt, high blood pressure and other harmful effects on health. In Reducing salt in foods, Edited by D. Kilcast, F., Angus, F., Cambridge CB21 6AH, England, 18–53.
  • [10] Gillette, M. (1985). Flavor effects of sodium chloride. Food Technology, 39(6), 47–52.
  • [11] James, W.P., Ralph, A., Sanchez-Castillo C.P. (1987). The dominance of salt in manufactured food in the sodium intake of affluent societies, Lancet, 1(8530), 426-429.
  • [12] Nestle, M. (2002). Food politics-how the food industry influences nutrition and health. University of California Press, London, England.
  • [13] Inguglia, E.S., Zhang, Z., Tiwari, B.K., Kerry, J.P., Burgess, C.M. (2017). Salt reduction strategies in processed meat products-A review. Trends in Food Science & Technology, 59, 70-78.
  • [14] Breslin, P.A.S., Beauchamp, G.K. (1997). Salt enhances flavour by suppressing bitterness. Nature, 387, 563.
  • [15] USDA (2018). USDA national nutrient database. Nutrient Data Laboratory Home Page. United States Department of Agriculture. https://ndb.nal.usda.gov/ndb/search/list (Erişim Tarihi: 02.01.2018).
  • [16] Anonim, (2007). Reducing salt intake in populations: report of a WHO forum and technical meeting, WHO Press, 1211 Geneva 27, Switzerland.
  • [17] Szybiński, Z., Jarosz, M., Hubalewska-Dydejczyk, A., Stolarz-Skrzypek, K., Kawecka- Jaszcz, K., Traczyk I., Staś, K. (2010). Iodine-deficiency prophylaxis and the restriction of salt consumption-a 21st century challenge, Endokrynologia Polska, 61(1), 135-140.
  • [18] Zandstra, E.H., Lion, R., Newson, R.S. (2016). Salt reduction: Moving from consumer awareness to action. Food Quality and Preference, 48, 376–381.
  • [19] Webster, J.L., Dunford, E.K., Hawkes, C., Neal, B.C. (2011). Salt reduction initiatives around the world. Journal of Hypertension, 29, 1043–1050.
  • [20] Brandsma, I. (2006). Reducing sodium-a European perspective. Food Technology, 60(3), 24-29.
  • [21] European Commission Directorate-General Health and Consumers, 2013. Survey on members states’ implementation of the EU salt reduction framework, https://ec.europa.eu/health/sites/health/files/nutrition_physical_activity/docs/salt_report1_en.pdf.
  • [22] Brown, I.J., Tzoulaki, I., Candeias, V., Elliott, P. (2009). Salt intakes around the world: implications for public health. International Journal of Epidemiology, 38(3), 791–813.
  • [23] Trieu, K., McMahon, E., Santos, J.A., Bauman, A., Jolly, K.A., Bolam, B., Webster, J. (2017). Review of behaviour change interventions to reduce population salt intake. International Journal of Behavioral Nutrition and Physical Activity, 14(1), 17.
  • [24] Erdem, Y. (2016). Tuz Tüketimi, Vücuttaki dağılımı ve hipertansiyon patogenezindeki yeri. HT Bülteni, Yıl:3 Sayı:5.
  • [25] Hizmetleri, T.S.B.T.S., Beslenme, G.M., Başkanlığı, F.A.D. (2017). Türkiye Aşırı Tuz Tüketiminin Azaltılması Programı 2017-2021. Baskı. Ankara, Deniz Matbaacılık.
  • [26] Chandrashekar, J., Hoon, M., Ryba, N., Zuker, C. (2006). The receptors and cells for mammalian taste. Nature, 444(7117), 288-294.
  • [27] Batu, A. (2017). Moleküler gastronomi bakış açısıyla gıdaların tat ve aroma algıları. Aydın Gastronomy, 1(1), 25-36.
  • [28] Anttia, 2016. Brainweb: Exploring the brain. https://blogs.aalto.fi/brainweb/author/anttia/ (Erişim Tarihi: 06.07.2018).
  • [29] Janssen, S., Depoortere, I. (2013). Nutrient sensing in the gut: new roads to therapeutics? Trends in endocrinology and metabolism, 24(2), 92-100.
  • [30] Cuenca, L. (2013). The Bittersweet Truth of Sweet and Bitter Taste Receptors. http://sitn.hms.harvard.edu/flash/2013/the-bittersweet-truth-of-sweet-and-bitter-taste-receptors/ (Erişim Tarihi: 26.02.2018).
  • [31] Karadeniz, F. (2000). Lezzet algılama mekanizması. Gıda, 25(5), 317-324.
  • [32] Anonim, (2011). Human physiology/senses. https://en.wikibooks.org/wiki/Human_Physiology/Senses (Erişim Tarihi: 20.02.2018).
  • [33] Liem, D.G., Miremadi, F., Keast, R. (2011). Reducing sodium in foods: the effect on flavor. Nutrients, 3(6), 694-711.
  • [34] McMahon, K.A. (1999). What is the role of salt in taste? In “Tested Studies for Laboratory Teaching”. Volume 20 (S.J. Karcher, Editor). Proceedings of the 20th Workshop/Conference of the Association for Biology Laboratory Education (ABLE), pp. 387-389.
  • [35] van der Klaauw, N.J., Smith, D.V. (1995). Taste quality profiles for fifteen organic and inorganic salts. Physiology & Behavior, 58(2), 295–306.
  • [36] Kilcast, D., den Ridder, C. (2007). Sensory issues in reducing salt in food products. In Reducing Salt in Foods, Edited by D. Kilcast, F. Angus F, Cambridge CB21 6AH, England, 201-220.
  • [37] Man, CMD. (2007). Technological functions of salt in food products. In Reducing Salt in Foods, Edited by D. Kilcast, F. Angus F, Cambridge CB21 6AH, England, 157-173.
  • [38] Keast, R., Breslin, P. (2002). Modifying the bitterness of selected oral pharmaceuticals with cation and anion series of salts. Pharmaceutical Research, 19, 1019–1026.
  • [39] Keast, R., Breslin, P. (2003). An overview of binary taste-taste interactions. Food Quality Preference, 14, 111–124.
  • [40] Dotsch, M., Busch, J., Batenburg, M., Liem, G., Tareilus, E., Mueller, R., Meijer, G. (2009). Strategies to reduce sodium consumption: A food industry perspective. Critical Reviews in Food Science and Nutrition 49: 841–851.
  • [41] Doyle, M.E., Glass, K.A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety, 9(1), 44-56.
  • [42] Cauvain, S.P. (2007). Reduced salt in bread and other baked products. In Reducing salt in foods, Edited by D. Kilcast, F. Angus, F., Cambridge CB21 6AH, England, 283-295.
  • [43] Danno, G., Hoseney, R.C. (1982). Effect of sodium chloride and sodium dodecyl sulfate on mixograph properties. Cereal Chemistry, 59(3), 202-204.
  • [44] Wang, G. (2008). Effects of sodium chloride on noodle quality. Journal of the Chinese Cereals & Oils Association, 23(6), 184-187.
  • [45] Keever, B.D. (2011). Salt concentration and species affects protein extractability and processed meat characteristics, University of Illinois at Urbana-Champaign, Yüksek Lisans Tezi, Urbana.
  • [46] Guinee, T.P., Fox, P.F. (2004). Salt in cheese: physical, chemical and biological aspects. In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP, editors. Cheese: chemistry, physics, and microbiology, 3rd edn. London: Elsevier Academic Press.
  • [47] Guinee, T.P., O'Kennedy, B.T. (2007). Reducing salt in cheese and dairy spreads. In: Kilcrest D, Angus F, editors. Reducing salt in foods. Cambridge, England: Woodhead Publishing Ltd.
  • [48] İrkin, R., 2017. Farklı tuz konsantrasyonlarının beyaz peynirlerdeki starter kültür bakterilerinin canlılıklarına etkisi. Akademik Gıda, 15(3), 308-314.
  • [49] Shu, L., Obagbemi, I.J., Liyanaarachchi, S., Navaratna, D., Parthasarathy, R., Aim, R.B., Jegatheesan, V. (2016). Why does pH increase with CaCl2 as draw solution during forward osmosis filtration? Process Safety and Environmental Protection, 104, 465-471.
  • [50] Betts, G., Everis, L., Betts, R. (2007). Microbial issues in reducing salt in food products. In Reducing Salt in Foods, Edited by D. Kilcast, F. Angus F, Cambridge CB21 6AH, England, 174-200.
  • [51] Durack, E., Alonso-Gomez, M., Wilkinson, M.G. (2008). Salt: A review of its role in food science and public health. Current Nutrition & Food Science, 4(4), 290-297.
  • [52] Leistner, L., Gorris, L.G.M. (1995). Food preservation by hurdle technology. Trends Food Science Technology, 6, 41-44.
  • [53] Israr, T., Rakha, A., Sohail, M., Rashid, S., Shedzad, A. (2016). Salt reduction in baked products: strategies and constraints. Trends in Food Science & Technology, 51, 98-105.
  • [54] Ekmekçi, M. (2012). Tuzu Azaltılmış Pastırma Üretiminde Potasyum Klorür ve Kalsiyum Klorür Kullanımının Bazı Kalite Özellikleri Üzerine Etkileri. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Ankara, 77.
  • [55] Doyle, M.E. (2008). Sodium reduction and its effects on food safety, food quality, and human health. FRI BRIEFINGS, 1-12.
  • [56] Antúnez, L., Giménez, A., Ares, G. (2016). A consumer-based approach to salt reduction: Case study with bread. Food Research International, 90, 66-72.
  • [57] Bobowski, N., Rendahl, A., Vickers, Z. (2015). A longitudinal comparison of two salt reduction strategies: acceptability of a low sodium food depends on the consumer. Food Quality and Preference, 40, 270-278.
  • [58] Brinsden, H.C., He, F.J., Jenner, K.H., MacGregor, G.A. (2013). Surveys of the salt content in UK bread: progress made and further reductions possible. BMJ open, 3(6).
  • [59] Karanja, N., Lancaster, K.J., Vollmer, W.M., Lin, P.H., Most, M.M., Ard, J.D. (2007). Acceptability of sodium-reduced research diets, including the dietary approaches to stop hypertension diet, among adults with prehypertension and stage 1 hypertension. Journal of the American Dietetic Association, 107, 1530-1538.
  • [60] Şimşek, D. (2016). Sucuk üretiminde farklı klorür tuzlarının kullanım imkanları. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Erzurum, 78.
  • [61] Lee, G.H. (2011). A salt substitute with low sodium content from plant aqueous extacts. Food Research International, 44, 537-543.
  • [62] Leong, J., Kasamatsu, C., Ong, E., Hoi, J.T., Loong, M.N. (2015). A study on sensory properties of sodium reduction and replacement in Asian food using difference-from-control test. Food Science & Nutrition, 4(3), 469–478.
  • [63] Guerrero, A., Kwon, S.S.Y., Vadehra, D.V. (1995). Compositions to enhanced taste of salt used in reduced amounts. US Patent 5711985: United States.
  • [64] Waimaleongora-Ek, P. (2006). Sensory characteristics of salt substitute containing L-arginine. LSU Master's Theses. 762. https://digitalcommons.lsu.edu/gradschool_theses/762
  • [65] Kremer, S., Mojet, J., Shimojo, R. (2009). Salt reduction in foods using naturally brewed soy sauce. Journal of Food Science, 74, 255-262.
  • [66] Charlton, K.E., Macgregor, E., Vorster, N., Levitt, N.S., Steyn, K. (2007). Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread, International Journal of Food Sciences and Nutrition, 1-14.
  • [67] Cruz, A.G., Faria, J.A.F., Saad, S.M.I., Bolini, H.M.A., Sant’Ana, A.S., Cristianini, M. (2010). High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science and Technology, 21(10), 483-493.
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  • [69] Alarcon-Rojo, A.D., Janacua, H., Rodriguez, J.C., Paniwnyk, L., Mason, T.J. (2015). Power ultrasound in meat processing. Meat Science 107: 86-93.
  • [70] Tamm, A., Bolumar, T., Bajovic, B., Toepfl, S. (2016). Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl. Innovative Food Science and Emerging Technologies, 36, 294–302.
  • [71] Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A. (2013). The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. International Dairy Journal, 33(2), 175-183.
  • [72] Cargill Salt, (2001). Wow-alberger brand salt. Product Brochure.
  • [73] Noort, M., Bult, J., Stieger, M. (2012). Saltiness enhancement by taste contrast in bread prepared with encapsulated salt. Journal of Cereal Science, 55, 218-225.
  • [74] Diler, G., Le-Bail, A., Chevallier, S. (2016). Salt reduction in sheeted dough: A successful technological approach. Food Research International, 88, 10–15.
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  • [77] Mueller, E., Koehler, P., Scherf, K.A. (2016). Applicability of salt reduction strategies in pizza crust. Food Chemistry, 192, 1116–1123.
Toplam 77 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme Makaleler
Yazarlar

Banu Akgün Bu kişi benim 0000-0001-7451-7174

Seda Genç 0000-0003-4572-5518

Muhammet Arıcı 0000-0003-4126-200X

Yayımlanma Tarihi 29 Ekim 2018
Gönderilme Tarihi 12 Mart 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 16 Sayı: 3

Kaynak Göster

APA Akgün, B., Genç, S., & Arıcı, M. (2018). Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda, 16(3), 361-370. https://doi.org/10.24323/akademik-gida.475397
AMA Akgün B, Genç S, Arıcı M. Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda. Ekim 2018;16(3):361-370. doi:10.24323/akademik-gida.475397
Chicago Akgün, Banu, Seda Genç, ve Muhammet Arıcı. “Tuz: Gıdalardaki Algısı, Fonksiyonları Ve Kullanımının Azaltılmasına Yönelik Stratejiler”. Akademik Gıda 16, sy. 3 (Ekim 2018): 361-70. https://doi.org/10.24323/akademik-gida.475397.
EndNote Akgün B, Genç S, Arıcı M (01 Ekim 2018) Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda 16 3 361–370.
IEEE B. Akgün, S. Genç, ve M. Arıcı, “Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler”, Akademik Gıda, c. 16, sy. 3, ss. 361–370, 2018, doi: 10.24323/akademik-gida.475397.
ISNAD Akgün, Banu vd. “Tuz: Gıdalardaki Algısı, Fonksiyonları Ve Kullanımının Azaltılmasına Yönelik Stratejiler”. Akademik Gıda 16/3 (Ekim 2018), 361-370. https://doi.org/10.24323/akademik-gida.475397.
JAMA Akgün B, Genç S, Arıcı M. Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda. 2018;16:361–370.
MLA Akgün, Banu vd. “Tuz: Gıdalardaki Algısı, Fonksiyonları Ve Kullanımının Azaltılmasına Yönelik Stratejiler”. Akademik Gıda, c. 16, sy. 3, 2018, ss. 361-70, doi:10.24323/akademik-gida.475397.
Vancouver Akgün B, Genç S, Arıcı M. Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler. Akademik Gıda. 2018;16(3):361-70.

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