Impact Of Sodium Chloride Replacement By Salt Substitutes On The Proteolysis And Rheological Properties Of Dry Fermented Sausages

dc.creatorDos Santos B.A.
dc.creatorCampagnol P.C.B.
dc.creatorCavalcanti R.N.
dc.creatorPacheco M.T.B.
dc.creatorNetto F.M.
dc.creatorMotta E.M.P.
dc.creatorCeleguini R.M.S.
dc.creatorWagner R.
dc.creatorPollonio M.A.R.
dc.date2015
dc.date2015-06-25T12:51:03Z
dc.date2015-11-26T14:58:07Z
dc.date2015-06-25T12:51:03Z
dc.date2015-11-26T14:58:07Z
dc.date.accessioned2018-03-28T22:09:52Z
dc.date.available2018-03-28T22:09:52Z
dc.identifier
dc.identifierJournal Of Food Engineering. Elsevier Ltd, v. 151, n. , p. 16 - 24, 2015.
dc.identifier2608774
dc.identifier10.1016/j.jfoodeng.2014.11.015
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84917710635&partnerID=40&md5=1c24b36931a1189e0b79ae83b934b1d4
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/85202
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/85202
dc.identifier2-s2.0-84917710635
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255796
dc.descriptionThe effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. The reduction or replacement of NaCl by KCl decreased sample firmness, whereas the addition of CaCl2 increased the hardness of the samples.
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dc.languageen
dc.publisherElsevier Ltd
dc.relationJournal of Food Engineering
dc.rightsfechado
dc.sourceScopus
dc.titleImpact Of Sodium Chloride Replacement By Salt Substitutes On The Proteolysis And Rheological Properties Of Dry Fermented Sausages
dc.typeArtículos de revistas


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