Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912 |
Resumo: | Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride, magnesium chloride, and calcium chloride (F4). Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values. |
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Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texturemeat productssaltssodium contenttexture profile.TECNOLOGIA DE PRODUTOS DE ORIGEM ANIMALCured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride, magnesium chloride, and calcium chloride (F4). Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values. Universidade Estadual De Maringá2015-05-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/x-ziphttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2491210.4025/actascitechnol.v37i2.24912Acta Scientiarum. Technology; Vol 37 No 2 (2015); 293-299Acta Scientiarum. Technology; v. 37 n. 2 (2015); 293-2991806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912/pdf_92http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912/751375143224Fieira, ClaudiaMarchi, João FranciscoAlfaro, Alexandre Trindadeinfo:eu-repo/semantics/openAccess2015-07-03T14:44:16Zoai:periodicos.uem.br/ojs:article/24912Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2015-07-03T14:44:16Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
title |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
spellingShingle |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture Fieira, Claudia meat products salts sodium content texture profile. TECNOLOGIA DE PRODUTOS DE ORIGEM ANIMAL |
title_short |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
title_full |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
title_fullStr |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
title_full_unstemmed |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
title_sort |
Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture |
author |
Fieira, Claudia |
author_facet |
Fieira, Claudia Marchi, João Francisco Alfaro, Alexandre Trindade |
author_role |
author |
author2 |
Marchi, João Francisco Alfaro, Alexandre Trindade |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Fieira, Claudia Marchi, João Francisco Alfaro, Alexandre Trindade |
dc.subject.por.fl_str_mv |
meat products salts sodium content texture profile. TECNOLOGIA DE PRODUTOS DE ORIGEM ANIMAL |
topic |
meat products salts sodium content texture profile. TECNOLOGIA DE PRODUTOS DE ORIGEM ANIMAL |
description |
Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride, magnesium chloride, and calcium chloride (F4). Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-05-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912 10.4025/actascitechnol.v37i2.24912 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912 |
identifier_str_mv |
10.4025/actascitechnol.v37i2.24912 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912/pdf_92 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/24912/751375143224 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/x-zip |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 37 No 2 (2015); 293-299 Acta Scientiarum. Technology; v. 37 n. 2 (2015); 293-299 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335454654464 |