Novel approaches to reduce salt intake with cheese consumption in daily diet

Yıl 2023, Cilt: 25 Sayı: 1, 386 - 402, 16.01.2023

Nihal Kanat , Lütfiye Yılmaz Ersan

https://doi.org/10.25092/baunfbed.1170699

Öz

It is known that a high intake of salt in the daily diet has negative effects on health. It has been reported that the amount of salt must be reduced consumption in the daily diet by the World Health Organization. There are different approaches to reducing the amount of salt in cheese, which is a food product with high salt content. Since salt is an important ingredient affecting the structural and sensory properties of cheese, the processes applied to reduce the amount of salt are considered as critical stages in production. In order to reduce the amount of salt, different alternative methods can be applied alone or in combination. In this article, it is aimed to give information about alternative methods applied to reduce the salt amount used in cheese production and the effects of these methods on the properties of the product.

Anahtar Kelimeler

Cheese, Salt, Reduction of Sodium

Günlük diyette peynir tüketimi ile tuz alımının azaltılmasına yönelik güncel yaklaşımlar

Öz

Günlük diyet ile fazla miktarda alınan tuzun sağlık üzerine olumsuz etkileri olduğu bilinmektedir. Dünya Sağlık Örgütü tarafından da günlük diyet ile alınan tuz miktarının azaltılması gerekliliği bildirilmiştir. Yüksek tuz içeriğine sahip bir gıda ürünü olan peynirde tuz miktarının azaltılmasına yönelik farklı yaklaşımlar söz konusudur. Tuz, peynirin yapısal ve duyusal özelliklerini etkileyen önemli bir bileşen olduğu için, tuz miktarının azaltılmasına yönelik uygulanan prosesler üretimde kritik aşamalar olarak kabul edilmektedir. Tuz miktarının azaltılması amacıyla farklı alternatif yöntemler tek başına ya da kombine halde uygulanabilmektedir. Bu makalede peynir üretiminde kullanılan tuz miktarının azaltılmasına yönelik uygulanabilecek alternatif yöntemler ve bu yöntemlerin ürünün özelliklerine etkileri hakkında bilgi verilmesi amaçlanmıştır.

Anahtar Kelimeler

Peynir, Tuz, tuzun azaltılması

Kaynakça

• Sun, C., Zhou, X., Hu, Z., Lu, W., Zhao, Y. ve Fang, Y., Food and salt structure design for salt reducing, Innovative Food Science & Emerging Technologies, 67, 102570, (2020). doi: 10.1016/j.ifset.2020.102570.
• Bansal, V. ve Mishra, S.K., Reduced-sodium cheeses: implications of reducing sodium chloride on cheese quality and safety, Comprehensive Reviews in Food Science and Food Safety, 19, 733-58, (2020). doi: 10.1111/1541-4337.12524.
• Rysová, J. ve Šmídová, Z., Effect of salt content reduction on food processing technology, Foods 10, 9, 2237, (2021). https://doi.org/10.3390/foods10092237.
• Insel, P., Turner, R.E. ve Ross, D., Nutrition, Jones and Bartlett Publishers, 2. Edition, Boston, (2004). Erişim adresi: https://books.google.com.jm/books?id=46o0PzPI07YC&printsec=copyright#v=onepage&q&f=false.
• Süren, T. (2022). Altıncı tat oleogustus: Gastronomideki yeri. International Korkut Ata Scientific Researches Conference, June 28-30, 2022, Osmaniye, Türkiye.
• Running, C.A., Craig, B.A. and Mattes, R.D., Oleogustus: the unique taste of fat, Chemical Senses, 40, 7, 507-516, (2015). https://doi.org/10.1093/ chemse/bjv036.
• Amerine, M.A., Pangborn, R.M. ve Roessler, E.B., Principles of sensory evaluation of food, Academic Press, 602, New York, (1965). Erişim adresi: https://books.google.com.tr/books?id=kCnLBAAAQBAJ&printsec=frontcover&dq=Principles+of+sensory+evaluation+of+food.&hl=tr&sa=X&redir_esc=y#v=onepage&q=Principles%20of%20sensory%20evaluation%20of%20food.&f=false.
• Karadeniz, F., Lezzet algılama mekanizması, Gıda, 25, 5, (2000). Retrieved from https://dergipark.org.tr/tr/pub/gida/issue/6908/92325.
• Wachowska, M. ve Adamczak, M., Role of sodium and possibilities of reducing its content in ripened cheeses, Journal of Elementology, 24, 511-524, (2019). 10.5601/jelem.2018.23.4.1673.
• Batu, A., Moleküler gastronomi bakış açısıyla gıdaların tat ve aroma algıları, Aydın Gastronomy, 1, 1, 25-36, (2017).
• Walther, B., Schmid, A., Sieber R. and Wehrmüller, K., Cheese in nutrition and health, Dairy Science Technology, 88, 4-5, 389-405, (2008). https://doi.org/10.1051/dst:2008012 .
• Üçüncü, M., A’dan Z’ye Peynir Teknolojisi, Meta Basım, İzmir, (2008).
• Fox, P. F., Guinee, T. P., Cogan, T. M. Ve McSweeney, P. L. H., Fundamentals of Cheese Science, 799, 2nd Edition, Springer, New York, (2017). ISBN: 978-1-4899-7679-6.
• Cruz, A.G., Faria, J.A.F., Pollonio, M.A.R., Bolini, H.M.A., Celeghini, R.M.S., Granato, D. ve Shah, N.P., Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends in Food Science & Technology, 22, 276-291, (2011).
• Özer, B. ve Hayaloğlu, A. A., Giriş, Hayaloğlu, A. A. ve Özer, B. (Yay. haz.), Peynir biliminin temelleri içinde (1-12). Ankara: Nobel, (2021).
• Koçak, C., Kılıç-Akyılmaz, M. ve Turhan, M., Peynirde tuzlama, Hayaloğlu, A. A. ve Özer, B. (Yay. haz.), Peynir biliminin temelleri içinde (297-331). Ankara: Nobel, (2021).
• Rodrıgues, F.M., Rosenthal, A., Tıburskı, J.H. ve Cruz, A.G., Alternatives to reduce sodium in processed foods and the potential of high pressure technology, Food Science and Technology, 36, 1, 1-8, (2016).
• WHO, Accelerating salt reduction in Europe: A country support package to reduce population salt intake in the WHO European region, (2020).
• Rybicka, I., Gonçalves, A.,Oliveira, H., Marques, A. ve Nunes, M.L., Salt reduction in seafood, Food Control, 135, 9, 108809, (2022). https://doi.org/10.1016/j.foodcont.2022. 108809.
• Erdem, Y., Akpolat, T., Derici, Ü.,Sengül, Ş., Ertürk, Ş., Ulusoy, Ş., Altun, B., ve Arıc, M., Dietary sources of high sodium ıntake in Turkey: SALTURK II., Nutrients, 9, 933, (2017). https://doi:10.3390/nu9090933.
• T.C. Sağlık Bakanlığı, Gıda ve içecek sektörü için tuz azaltma ve protokolü uygulama rehberi (Yayın No: 1202, 1. Basım), (2021). Erişim adresi: https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-hareketli-hayat-db/tuz_azaltma_rehberi_29.7.2021.pdf.
• Ganesan, B., Brown, K., Irish, D.A., Brothersen, C. ve McMahon, D.J., Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses, Journal of Dairy Science, 97, 4, 1970-82, (2014). doi: 10.3168/jds.2013-7443. Epub 2014 Jan 31. PMID: 24485677.
• Dugat-Bony, E., Sarthou, A.S., Perello, M.C., de Revel, G., Bonnarme, P. ve Helinck, S., The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese, Journal Dairy Science, 99, 4, 2502-2511, (2016). doi: 10.3168/jds.2015-10502.
• Hoppu, U., Hopia, A., Pohjanheimo, T., Rotola-Pukkila, M., Mäkinen, S., Pihlanto, A. ve Sandell M., Effect of salt reduction on consumer acceptance and sensory quality of food, Foods, 6, 12, 103, (2017). https://doi.org/10.3390/foods6120103.
• Silva, T.L.T., Souza, V.R., Pinheiro, A.C.M., Nunes, C.A. ve Freire, T.V.M., Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese, International Journal of Dairy Technology, 67, 1, 31-38, (2014). doi: 10.1111/1471-0307.12100.
• Rodrigues, J.F., Gonçalves, C.S., Pereira, R.C., Carneiro, J.D.S. ve Pinheiro, A.C.M., Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts, Journal of Dairy Science, 97, 8, 4733-4744, (2014). ISSN 0022-0302, https://doi.org/10.3168/jds.2014-7913.
• Gore, E., Mardon, J., Cécile, B. ve Lebecque A., Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese, Journal of Dairy Science, 102, 1, 1-13, (2019). doi: 10.3168/jds.2018-15008. Epub 2018 Oct 24. PMID: 30527984.
• Vinitha, K., Sethupathy, P., Moses, J.A. ve Anandharamakrishnan, C., Conventional and emerging approaches for reducing dietary intake of salt, Food Research International, 152, 110933, (2022). ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2021.110933.
• Rama, R., Chiu, N., Silva, M. C., Hewson, L., Hort, J. ve Fisk, I. D., Impact of salt crystal size on in‐mouth delivery of sodium and saltiness perception from snack foods, Journal of Texture Studies, 44, 5, 338-345, (2013). http://dx.doi.org/10.1111/jtxs.12017.
• Lin, X., Tang, Y., Hu, Y., Lu, Y., Sun, Q., Lv, Y., Zhang, Q., Wu, C., Zhu, M., He, Q. ve Chi, Y., Sodium reduction in traditional fermented foods: challenges, strategies, and perspectives, Journal of Agricultural and Food Chemistry, 69, 8, (2021). doi: 10.1021/acs.jafc.1c01687.
• Silva, H.L.A., Balthazar, C.F., Silva, R., Vieira, A.H., Costa, R.G.B., Esmerino, E.A., Freitas, M.Q., Cruz, A.G., Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling, Journal of Dairy Science, 101, 10, 8837-8846, (2018). doi: 10.3168/jds.2018-14819.
• Choi, H., Kim, S.J., Lee, S.Y. ve Choi, M.J., Effect of abalone hydrolysates encapsulated by double emulsion on the physicochemical and sensorial properties of fresh cheese, Korean Journal for Food Science of Animal Resources, 37, 2, 210-218, (2017). https://doi.org/10.5851/kosfa.2017.37.2.210.
• Pereira, L.A.S., Bemfeito, R.M., Bemfeito, C.M., e Silva, P.d.C., Rodrigues, J.F., Gonçalves, M.C., Pinheiro, A.C.M. and Piccoli, R.H., Acceptability of low-sodium mozzarella coated with zein and essential oils, British Food Journal, 122, 9, 2939-2952, (2020).https://doi.org/10.1108/BFJ-09-2019-0673.
• Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E. ve Lucey, J.A., The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese, International Dairy Journal, 33, 2, 175-183, (2013). http://dx.doi.org/10.1016/j.idairyj.2013.01.008.
• Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E. ve Lucey, J.A., Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage, Journal of Dairy Science, 101, 8, 6853-6865, (2018). ISSN 0022-0302, https://doi.org/10.3168/jds.2018-14415.
• Tavassoli-Kafrani, E., Shekarchizadeh, H., Masoudpour-Behabadi, M., Development of edible films and coatings from alginates and carrageenans, Carbohydrate Polymers, 137, 360-374, (2016). ISSN 0144-8617, https://doi.org/10.1016/j.carbpol.2015.10.074.
• Mehyar, G., Al-Nabulsi, A., Saleh, M., Olaimat, A. ve Holley, R., Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions, Journal of Food Processing and Preservation, 42, 1, e13324, (2017). doi: 10.1111/jfpp.13324.
• Koçak, C. ve Güzel-Seydim, Z.B., Kazein kimyası ve sütün pıhtılaşma mekanizması, Hayaloğlu, A. A. ve Özer, B. (Yay. haz.), Peynir biliminin temelleri içinde (65-98). Ankara: Nobel, (2021).
• Parente, E., Cogan, T.M. and Powell, I.B., Starter cultures: general aspects, 201-226, In: cheese: chemistry. Physics and Microbiology (4th Edition), McSweeney, P., Fox, P., Cotter, P. Everett, D. (Eds.), Volume 1, Academic Press, the UK, (2017). https://doi.org/10.1016/B978-0-12-417012-4.00008-9.
• Akkerman, M., Kristensen, L.S., Jespersen, L., Ryssel, M.B., Mackie, A., Larsen, N.N., Andersen, U., Nørgaard, M.K., Løkke, M.M., Møller, J.R., Mielby, L.A., Andersen, B.V., Kidmose, U. Ve Hammershøj, M., Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening, International Dairy Journal, 70, 34-45, (2017). ISSN 0958-6946, https://doi.org/10.1016/j.idairyj.2016.10.011.
• Jafarzadeh, S., Salehabadi, A., Nafchi, A.M., Oladzadabbasabadi, N. ve Jafari, S.M., Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties, Trends in Food Science & Technology, 116, 218-231, (2021). ISSN 0924-2244,https://doi.org/10.1016/j.tifs.2021.07.021.
• Miloradovic, Z., Smigic, N., Djekic, I., Tomasevic, I., Kljajevic, N., Nedeljkovic, A. ve Miocinovic, J., The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics, International Dairy Journal, 79, 24-32, (2018). ISSN 0958-6946, https://doi.org/10.1016/j.idairyj.2017.11.010.
• Frankowski, K.M., Miracle, R.E. ve Drake M.A., The role of sodium in the salty taste of permeate, Journal of Dairy Science, 97, 9, 5356-70, (2014). doi: 10.3168/jds.2014-8057.
• Smith, S.T., Metzger, L. ve Drake, M.A., Evaluation of whey, milk, and delactosed permeates as salt substitutes, Journal of Dairy Science, 99, 11, 8687-8698, (2016). ISSN 0022-0302, https://doi.org/10.3168/jds.2016-10904.
• Beucler, J., Drake, M. Ve Foegeding, E.A., Design of a beverage from whey permeate, Journal of Food Science, 70, 4, 277 - S285, (2005). DOI: 10.1111/j.1365-2621.2005.tb07203.x.