Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Physico-chemical And Sensory Properties Of Reduced-fat Mortadella Prepared With Blends Of Calcium, Magnesium And Potassium Chloride As Partial Substitutes For Sodium Chloride.
Author: Horita, C N
Morgano, M A
Celeghini, R M S
Pollonio, M A R
Abstract: Blends 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%).
Subject: Animals
Calcium Chloride
Food Handling
Food Preservatives
Lipid Metabolism
Magnesium Chloride
Meat Products
Physicochemical Phenomena
Potassium Chloride
Sodium Chloride, Dietary
Thiobarbituric Acid Reactive Substances
Citation: Meat Science. v. 89, n. 4, p. 426-33, 2011-Dec.
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2011.05.010
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
pmed_21645975.pdf206.59 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.