Caractérisation de l'état de liaison du sel par spectroscopie RMN du noyau sodium Rapport de stage
Résumé
During these eleven weeks, my research aimed to contribute to the collaborative project Sal&Mieux.
The purpose of this project is to optimize an reduce discretionary salt use, while making it more
effective and maintaining salty taste and food appreciation. My mission was to characterize the salt
binding state in carrots, cooked and salted in different ways, by sodium nucleus NMR spectroscopy.
Thanks to NMR acquisitions carried out on a large number of samples, the transverse relaxation times
of each sample type have been determined. Comparison of relaxation times between samples type
give us sodium nucleus binding difference tendencies. The first relaxation time is slightly shorter for a
« at the table » salted carrot than a whole carrot salted in water during cooking. This very short time is
characteristic of stronger salt bindings with the food matrix. Sodium is therefore more bound when it
is added to the plate. The longer relaxation time is also slightly longer for a whole carrot salted in water
than for a carrot purée, salted in the same way. Food matrix nature itself, which is very different
between those two types of food (purée vs whole carrot) could explain this difference. The main result
is that salt could be differently perceived in food depending on the salting process and on the food
structure. Sensory analyzes, carried out by project’s parteners on June 2022, will confirm or disprove
our interpretations : sodium bindings’ nature influences salt perception. This project’s final results will
show if our salt consumption can be reduced by optimizing our way to cook and season. However,
differences between these relaxation times are weak. To increase the results’ reliability, we have to
earn more data and undertake more advanced statistical analyses.
Domaines
Sciences de l'ingénieur [physics]Origine | Fichiers produits par l'(les) auteur(s) |
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