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http://repositorio.unicamp.br/jspui/handle/REPOSIP/199469
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 Color Fats Food Handling Food Preservatives Lipid Metabolism Magnesium Chloride Meat Products Physicochemical Phenomena Potassium Chloride Sodium Chloride, Dietary Taste 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 |
Address: | http://www.ncbi.nlm.nih.gov/pubmed/21645975 |
Date Issue: | 2011 |
Appears in Collections: | Unicamp - Artigos e Outros Documentos |
Files in This Item:
File | Size | Format | |
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pmed_21645975.pdf | 206.59 kB | Adobe PDF | View/Open |
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