Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Clément de Loubens , Maud Panouillé (1) , Anne Saint-Eve (1) , Isabelle Déléris (1) , Ioan Cristian Tréléa (1) , Isabelle Souchon (1)

1 GMPA - Génie et Microbiologie des Procédés Alimentaires

The temporal dominance of sensations method showed that four model dairy products had different dynamic profiles in terms of salt and texture perception. We investigated the physical origins of these differences, by studying the breakdown of these products and its impact on salt release. An experimental device was used for monitoring the kinetics of salt release from the food products into water -simulating saliva- after a standardized compression -simulating mastication independently of the inter and intra individual variability. A mechanistic model was developed to quantify product breakdown in terms of the area of contact between the product and the aqueous phase. Fat had a major influence on breakdown behaviour and the calculated contact area that could be accounted for by the microstructure of the product. These results provide insight into the possible origins of differences in sensory perceptions of foods. We also discussed the use of this mechanistic model for modeling salt release in the conditions of food consumption.

Mots clés: cheese; dynamic; sensory; Temporal Dominance Sensation; texture; NaCl

Domaines: Ingénierie des aliments; Alimentation et Nutrition

Clément de Loubens, Maud Panouillé, Anne Saint-Eve, Isabelle Déléris, Ioan Cristian Tréléa, et al.. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication. Journal of Food Engineering, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩. ⟨hal-00841617⟩