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Reducing salt content in processed foods while maintaining flavor is crucial for human health. This study investigates the sensory interaction between the pungency of black pepper oleoresin and saltiness within an oleogel matrix by incorporating NaCl nanocrystals into a black pepper oleoresin formulated with glyceryl monostearate and soy lecithin (G-L-P). Psychophysical results revealed that the salt content in the G-L-P and G-L systems (G-L-P without black pepper oleoresin) was reduced by up to 66.77 % and 37.08 % compared to the G system (G-L without soy lecithin), respectively. During oral processing, the G-L and G-L-P systems formed oil-in-water emulsions with smaller and more numerous oil droplets. Within 5 s, the Na+ concentration was lowest in the G system (2.2 g/L), while the G-L and G-L-P systems showed higher concentrations (3.1 g/L and 3.0 g/L, respectively). This research provides a theoretical basis for the food industry to develop low-salt products without compromising flavor. [Display omitted] • NaCl nanocrystals in oleogel maintain 35 % salt integrity for 14 days at 4 °C. • Piperine enhances saltiness, facilitating a notable 66.77 % reduction in salt. • Lecithin improves oil-in-water emulsion formation and saltiness perception. • Increased Na+ diffusion and mucin penetration rates enhance saltiness perception. [ABSTRACT FROM AUTHOR]

The enhancement of saltiness induced by odrants perceived from the retronasal cavity during Larou oral processing was analyzed. During the oral processing of Xiangtan Larou, the smoky attribute was the dominant when chewing 0–15 times, followed by the savory (15–24 times) and meaty (24–42 times). Partial least squares analysis predicted 33 aroma compounds from the retronasal cavity significantly (p < 0.05) contributing to the aroma perception. A total of 12 aroma compounds with saltiness-enhancement ability were confirmed by odorant–NaCl mixture model experiments. Results revealed that 2-methoxy-4-vinylphenol (1.00–1000.00 μg/L) had the strongest enhancing effect on saltiness at NaCl (2969.85 mg/L), followed by diallyl sulfide (0.156–2.50 μg/L), 2,5-dimethylthiophene (0.156–50.00 μg/L), 2,6-dimethylphenol (1.00–100.00 μg/L), 2,5-dimethylpyrazine (0.391–50.00 μg/L), and 2,3-butanedione (0.50–100.0 μg/L). The sulfur-containing, nitrogen-containing, and phenolic odorants with savory, roasty, sulfide, meaty or smoky, attributes showed the better ability in saltiness enhancement. [Display omitted] • Aroma perceived from retronasal cavity during Larou oral processing were studied. • Smoky, savory, and meaty were the dominant notes during Larou oral processing. • Twelve odorants with saltiness-enhancement ability were confirmed. • 2-Methoxy-4-vinylphenol showed the strongest saltiness enhancement ability. • Smoky, savory, roasty, meaty attributes had better saltiness-enhancing ability. [ABSTRACT FROM AUTHOR]

The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and turbidity of MP were increased to higher levels by OG participation or ultrasound treatment during the two-stage heating. Both OG and ultrasonic treatment promoted the unfolding of MP structure, evidenced by the gradual decrease of α-helix content and fluorescence intensity, as well as the increase of β-sheet content, surface hydrophobicity and sulfhydryl content. Compared to solely OG or ultrasonic treatment, the combination of OG and ultrasound further promoted the unfolding of MP and more sulfhydryl groups were exposed in the pre-heating stage, which was conducive to strengthen the chemical forces between MP molecules. Additionally, AFM analysis revealed that the apparent morphology of the OG combined with ultrasonic treated group exhibited a smoother surface and a more uniform distribution of aggregates. [Display omitted] • OG or ultrasound facilitated the unfolding of low-salt MP during heating. • OG or ultrasound enhanced the chemical forces of low-salt MP during heating. • OG combined with ultrasound made MP aggregates more uniform and larger. • OG combined with ultrasound further promoted thermal aggregation of low-salt MP. [ABSTRACT FROM AUTHOR]

• GC-GC-MS and GC-O-MS were combined to determine key aroma compounds of CHCP. • Sensomics approach revealed the effect of indigenous strains on low-salt CHCP. • Quantitative analysis combined with OAV determined 20 key aroma-active compounds. • T. halophilus and C. versatilis could alleviate acidic and irritating flavor. • Bioturbation contributed to a richer aromatic profile of low-salt CHCP. To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste (CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus halophilus and Candida versatilis on the aroma profiles of low-salt CHCP by metabolomics and sensomics analysis. A total of 129 volatiles and 34 aroma compounds were identified by GC × GC-MS and GC-O-MS, among which 29 and 20 volatiles were identified as significant difference compounds and aroma-active compounds, respectively. Inoculation with the two indigenous strains could effectively relieve the undesired acidic and irritative flavor brought by acetic acid and some aldehydes in salt-reduction samples. Meanwhile, inoculated fermentation provided more complex and richer volatiles in low-salt batches, especially for the accumulation of 3-methylbutanol, 1-octen-3-ol, benzeneacetaldehyde, phenylethyl alcohol, and 4-ethyl-phenol etc., which were confirmed as essential aroma compounds of CHCP by recombination and omission tests. The research elucidated the feasibility of bioturbation strategy to achieve salt-reducing fermentation of fermented foods. [ABSTRACT FROM AUTHOR]

This study investigated the application of water-oil-water (W 1 /O/W 2 ) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with reduced NaCl and/or substitution with KCl. Z. rouxii and T. halophilus were incorporated in the internal W 1 and external W 2 phase of DE, respectively. NaCl reduction and substitution promoted T. halophilus growth to 8.88 log CFU/mL, accompanied with faster sugar depletion and enhanced lactic acid production. Reducing NaCl without substitution increased the final pH (5.49) and decreased alcohols, acids, esters, furan and phenol content. However, the application of DE resulted in moromi with similar microbiological and physicochemical characteristics to that of high-salt. Principal component analysis of GC–MS data demonstrated that the reduced-salt moromi had identical aroma profile to that obtained in the standard one, indicating the feasibility of producing low-salt soy sauce without compromising its quality. [ABSTRACT FROM AUTHOR]

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4 °C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability. [ABSTRACT FROM AUTHOR]

• Salt reduction caused failure of soy sauce fermentation and brought safety problems. • Salt reduction influenced both spoilages and beneficial microorganisms in the moromi. • Yeast and Weissella are positively correlated with many main volatiles in soy sauce. • Spoilages are positively correlated with most unacceptable volatiles in soy sauce. Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of high salt liquid-state (HSL) soy sauce due to the interplay between salt and microorganisms. In this study, ≤12 % (w/v) NaCl led to failed fermentation of HSL soy sauce. At 9 % (w/v) NaCl, amino acid nitrogen decreased to 0.31 g/100 mL, total acid increased to 10.1 g/L, and biogenic amines increased to 904.49 mg/L. With reduced salt, the total number of bacteria (1–2 orders of magnitude) and spoilage bacteria (Bacillus , Kurthia , Staphylococcus saprophyticus , and Lactobacillus pobuzihii) increased, and the total number of functional microorganisms (Weissella , Zygosaccharomyces , and Candida) decreased. Unacceptable volatiles contents were higher in reduced-salt soy sauce than in normal salt soy sauce. Most of the unacceptable volatiles were positively correlated with spoilage bacteria. [ABSTRACT FROM AUTHOR]

In an effort to reduce population-wide sodium intake from processed foods, due to major health concerns, several different strategies for sodium reduction in pizza crust without any topping were evaluated by sensory analyses. It was possible to reduce sodium by 10% in one single step or to replace 30% of NaCl by KCl without a noticeable loss of salty taste. The late addition of coarse-grained NaCl (crystal size: 0.4–1.4 mm) to pizza dough led to an enhancement of saltiness through taste contrast and an accelerated sodium delivery measured in the mouth and in a model mastication simulator. Likewise, the application of an aqueous salt solution to one side of the pizza crust led to an enhancement of saltiness perception through faster sodium availability, leading to a greater contrast in sodium concentration. Each of these two strategies allowed a sodium reduction of up to 25% while maintaining taste quality. [ABSTRACT FROM AUTHOR]

• KGM increased the binding capacity of Troponin-T and Tropomyosin in MP gels. • Transformation of disulfide bond conformation was crucial to MP gel structure. • KGM contributes to protein unfolding especially in low- salt gels. • KGM addition (≤0.75 %) improved the storage modulus (G′) of MP gels. • Appropriate KGM addition promoted the compactness of gel matrix. Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (≤0.75 %) irrespective of salt concentration modified secondary and tertiary structures of MPs, enhanced the binding capacity of Troponin-T and Tropomyosin, augmented the gelling behavior of proteins, and remarkably improved the storage modulus (G′) and gel strength of heat-induced MP gels. Interestingly, KGM addition in low salt condition showed the transformation of the all-gauche S S conformation into gauche -gauche-trans and trans -gauche-trans, and the partial transformation of α-helices into β-sheets. overall, KGM modified the structure of low salt MPs and thus improved the gel properties of low salt MPs. Therefore, KGM is recommended for low-salt meat processing to enhance the MP gelling potential. [ABSTRACT FROM AUTHOR]

• Pembina doughs were stronger and less sticky than Harvest. • Salt-type was cultivar dependent for how it affected rheology and stickiness. • Cultivar appears to affect link between dough stickiness and water association. • Pembina flour appears less sensitive to salt-type changes than Harvest. The influence of select salts from the lyotropic series (NH 4 Cl, KCl, NaCl, MgCl 2 , CaCl 2 , and MgSO 4) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being assessed at the 1% salt level. Overall, Pembina was found to develop stronger gluten networks that were more resilient than those of Harvest as evident from a lower tan δ and less compliance during shear creep recovery rheology. However, the effect of salt-type differed based on cultivar. Pembina showed lower dough stickiness than Harvest in all cases. NH 4 Cl decreased dough stickiness the most for both cultivars. The use of alternative salts affected the association of water with the starch-fraction and gluten-fraction in doughs, and this effect was cultivar-dependent. [ABSTRACT FROM AUTHOR]