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Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life
Joint Authors
dos Santos, Bibiana Alves
Campagnol, Paulo Cezar Bastianello
Fagundes, Mariane Bittencourt
Pollonio, Marise Aparecida Rodrigues
Wagner, Roger
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-15
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated.
We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage.
Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage.
Furthermore, a decreased intensity of L⁎ and increased b⁎ values were found in salamis with CaCl2.
These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.
American Psychological Association (APA)
dos Santos, Bibiana Alves& Campagnol, Paulo Cezar Bastianello& Fagundes, Mariane Bittencourt& Wagner, Roger& Pollonio, Marise Aparecida Rodrigues. 2017. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176024
Modern Language Association (MLA)
dos Santos, Bibiana Alves…[et al.]. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1176024
American Medical Association (AMA)
dos Santos, Bibiana Alves& Campagnol, Paulo Cezar Bastianello& Fagundes, Mariane Bittencourt& Wagner, Roger& Pollonio, Marise Aparecida Rodrigues. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176024
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176024