Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/333 |
Resumo: | The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1). |
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Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?Calcium chlorideConsumer study,The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1).CNPq / FAPESPSantos, Bibiana A. dosCampagnol, Paulo C. B.Cruz, Adriano G. daMorgano, Marcelo A.Wagner, RogerPollonio, Marise A. R.2022-06-21T17:17:40Z2022-06-21T17:17:40Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJournal of Food Science, Chicago, v. 80, n. 5, p. 1093-1099, 2015. Doi 10.1111/1750-3841.12847.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/333reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-06-21T17:17:41Zoai:http://repositorio.ital.sp.gov.br:123456789/333Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-06-21T17:17:41Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
title |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
spellingShingle |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? Santos, Bibiana A. dos Calcium chloride Consumer study, |
title_short |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
title_full |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
title_fullStr |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
title_full_unstemmed |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
title_sort |
Is There a Potential Consumer Market for Low-Sodium Fermented Sausages? |
author |
Santos, Bibiana A. dos |
author_facet |
Santos, Bibiana A. dos Campagnol, Paulo C. B. Cruz, Adriano G. da Morgano, Marcelo A. Wagner, Roger Pollonio, Marise A. R. |
author_role |
author |
author2 |
Campagnol, Paulo C. B. Cruz, Adriano G. da Morgano, Marcelo A. Wagner, Roger Pollonio, Marise A. R. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santos, Bibiana A. dos Campagnol, Paulo C. B. Cruz, Adriano G. da Morgano, Marcelo A. Wagner, Roger Pollonio, Marise A. R. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Calcium chloride Consumer study, |
topic |
Calcium chloride Consumer study, |
description |
The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1). |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2022-06-21T17:17:40Z 2022-06-21T17:17:40Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Journal of Food Science, Chicago, v. 80, n. 5, p. 1093-1099, 2015. Doi 10.1111/1750-3841.12847. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/333 |
identifier_str_mv |
Journal of Food Science, Chicago, v. 80, n. 5, p. 1093-1099, 2015. Doi 10.1111/1750-3841.12847. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/333 |
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dc.language.iso.fl_str_mv |
eng |
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eng |
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info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
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application/pdf |
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reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
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Instituto de Tecnologia de Alimentos (ITAL) |
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ITAL |
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Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
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bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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