Sensory and physicochemical characteristics of low sodium salami

Detalhes bibliográficos
Autor(a) principal: Almeida, Marcio Aurelio de
Data de Publicação: 2016
Outros Autores: Villanueva, Nilda Doris Montes, Pinto, Jair Sebastião da Silva, Saldaña, Erick, Contreras-Castillo, Carmen J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: https://www.revistas.usp.br/sa/article/view/117312
Resumo: The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.
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spelling Sensory and physicochemical characteristics of low sodium salami The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes. Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2016-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/11731210.1590/0103-9016-2015-0096Scientia Agricola; v. 73 n. 4 (2016); 347-355Scientia Agricola; Vol. 73 Núm. 4 (2016); 347-355Scientia Agricola; Vol. 73 No. 4 (2016); 347-3551678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/117312/114951Copyright (c) 2016 Scientia Agricolainfo:eu-repo/semantics/openAccessAlmeida, Marcio Aurelio deVillanueva, Nilda Doris MontesPinto, Jair Sebastião da SilvaSaldaña, ErickContreras-Castillo, Carmen J.2016-07-05T13:48:55Zoai:revistas.usp.br:article/117312Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2016-07-05T13:48:55Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Sensory and physicochemical characteristics of low sodium salami
title Sensory and physicochemical characteristics of low sodium salami
spellingShingle Sensory and physicochemical characteristics of low sodium salami
Almeida, Marcio Aurelio de
title_short Sensory and physicochemical characteristics of low sodium salami
title_full Sensory and physicochemical characteristics of low sodium salami
title_fullStr Sensory and physicochemical characteristics of low sodium salami
title_full_unstemmed Sensory and physicochemical characteristics of low sodium salami
title_sort Sensory and physicochemical characteristics of low sodium salami
author Almeida, Marcio Aurelio de
author_facet Almeida, Marcio Aurelio de
Villanueva, Nilda Doris Montes
Pinto, Jair Sebastião da Silva
Saldaña, Erick
Contreras-Castillo, Carmen J.
author_role author
author2 Villanueva, Nilda Doris Montes
Pinto, Jair Sebastião da Silva
Saldaña, Erick
Contreras-Castillo, Carmen J.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Almeida, Marcio Aurelio de
Villanueva, Nilda Doris Montes
Pinto, Jair Sebastião da Silva
Saldaña, Erick
Contreras-Castillo, Carmen J.
description The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl2) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.
publishDate 2016
dc.date.none.fl_str_mv 2016-08-01
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 https://www.revistas.usp.br/sa/article/view/117312
10.1590/0103-9016-2015-0096
url https://www.revistas.usp.br/sa/article/view/117312
identifier_str_mv 10.1590/0103-9016-2015-0096
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/sa/article/view/117312/114951
dc.rights.driver.fl_str_mv Copyright (c) 2016 Scientia Agricola
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Scientia Agricola
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
dc.source.none.fl_str_mv Scientia Agricola; v. 73 n. 4 (2016); 347-355
Scientia Agricola; Vol. 73 Núm. 4 (2016); 347-355
Scientia Agricola; Vol. 73 No. 4 (2016); 347-355
1678-992X
0103-9016
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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