Salt Distribution and Potato Response to Irrigation Regimes under Varying Mulching Materials

Water scarcity and frequent drought spells are becoming critical challenges to sustainable agricultural development, especially in arid and semiarid regions. Thus, this work aims to investigate the effect of deficit irrigation and varying mulching materials on soil moisture content, salt distribution, and potato yield. The experiment consisted of three irrigation regimes (I_100%, I_80%, and I_60%) of crop evapotranspiration (ETc), designated as I_100%, I_80%, and I_60% of ETc, and five mulching treatments viz. (i) without mulch (WM), (ii) poultry manure mulch (PMM), (iii) rice straw mulch (RSM), (iv) white plastic mulch (WPM), and (v) black plastic mulch (BPM), which were continued for two consecutive growing seasons. The results showed that soil salinity was affected by mulching and irrigation levels as the salt content increased from the initial soil salinity. Moreover, I_60% recorded the highest salt accumulation in the soil profile for WM treatment compared to the rest of the irrigation and mulching treatments. It was also revealed that PMM remained unmatched by significantly producing the highest potato yield compared to other mulching materials. However, the average potato yield decreased by 13.83% and 29.16% in the 2016 season for I_80% and I_60% and by 12.95% and 30.91% in the 2017 season, respectively, in comparison to full irrigation (I100%). So, when sufficient irrigation water is available, full irrigation (I_100%) and PMM treatment are recommended to achieve the maximum potato tuber yield, which has a minimum impact on increasing salinity. However, when the discharge is insufficient, deficit irrigation (I_80%) and PMM treatment are recommended to conserve 20% of the irrigation water applied with a minimum reduction in tuber yield and a slight increase in soil salinity.

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.

Ham particle size influences saltiness perception in flans

One major issue of the food industry is reducing sodium content while maintaining food acceptability and liking. Despite extensive research in this field, little has been published on real complex food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in food processing, could influence the salty taste of low-salt food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on salt perception and the consumer liking of flans varying in their overall salt concentrations (low- and high-salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived saltiness. Moreover, low- and high-salt flans were equally liked, demonstrating that food manufacturers could reduce the salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the salt-providing particles.