In:
Journal of Food Quality, Hindawi Limited, Vol. 2017 ( 2017), p. 1-8
Abstract:
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl 2 , and a blend of KCl and CaCl 2 (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 CaCl 2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl 2 , 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 CaCl 2 . These results suggest that using CaCl 2 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.
Type of Medium:
Online Resource
ISSN:
0146-9428
,
1745-4557
DOI:
10.1155/2017/7085798
Language:
English
Publisher:
Hindawi Limited
Publication Date:
2017
detail.hit.zdb_id:
2175284-9
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