Physico-chemical And Sensory Properties Of Reduced-fat Mortadella Prepared With Blends Of Calcium, Magnesium And Potassium Chloride As Partial Substitutes For Sodium Chloride.

dc.creatorHorita, C N
dc.creatorMorgano, M A
dc.creatorCeleghini, R M S
dc.creatorPollonio, M A R
dc.date2011-Dec
dc.date2015-11-27T13:21:30Z
dc.date2015-11-27T13:21:30Z
dc.date.accessioned2018-03-29T01:13:16Z
dc.date.available2018-03-29T01:13:16Z
dc.identifierMeat Science. v. 89, n. 4, p. 426-33, 2011-Dec.
dc.identifier1873-4138
dc.identifier10.1016/j.meatsci.2011.05.010
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/21645975
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/199469
dc.identifier21645975
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1299702
dc.descriptionBlends of calcium, magnesium and potassium chloride were used to partially replace sodium chloride (50-75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl(2) and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl(2) resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl(2) 25%; KCl 25%) or emulsion stability (CaCl(2) 25%; KCl 25%).
dc.description89
dc.description426-33
dc.languageeng
dc.relationMeat Science
dc.relationMeat Sci.
dc.rightsfechado
dc.rightsCopyright © 2011 Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subjectAnimals
dc.subjectCalcium Chloride
dc.subjectColor
dc.subjectFats
dc.subjectFood Handling
dc.subjectFood Preservatives
dc.subjectLipid Metabolism
dc.subjectMagnesium Chloride
dc.subjectMeat Products
dc.subjectPhysicochemical Phenomena
dc.subjectPotassium Chloride
dc.subjectSodium Chloride, Dietary
dc.subjectTaste
dc.subjectThiobarbituric Acid Reactive Substances
dc.titlePhysico-chemical And Sensory Properties Of Reduced-fat Mortadella Prepared With Blends Of Calcium, Magnesium And Potassium Chloride As Partial Substitutes For Sodium Chloride.
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución