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. 2015 Sep 30;10(9):e0137805.
doi: 10.1371/journal.pone.0137805. eCollection 2015.

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Kirsti Greiff  1 , John Reidar Mathiassen  2 , Ekrem Misimi  2 , Margrethe Hersleth  3 , Ida G Aursand  2
Affiliations

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Kirsti Greiff et al. PLoS One. .

Abstract

The 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.

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Conflict of interest statement

Competing Interests: The authors have read the journal's policy and have the following competing interests: KG, JRM, EM, and IGA are employed by the commercial company SINTEF Fisheries and Aquaculture, and MH is employed by the commercial company NOFIMA AS. This does not alter the authors' adherence to PLOS ONE policies on sharing data and materials.

Figures

Fig 1
Fig 1. Illustration of the components of light interacting with the imaged raw material, imaged using parallel polarizers (left), crossed polarizers (middle) and the difference between the two (right).
Fig 2
Fig 2. Images of a slice of ham, from supplementary Image Acquisition using parallel polarizers (left), crossed polarizers (middle) and the difference between the two (right).
Fig 3
Fig 3. A, Mean subsurface reflectance b_⊥ for the hams with varying salt content. B, Mean surface reflectance b_∥−b_⊥ for the hams with varying salt content.
See this image and copyright information in PMC

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