Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (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...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7085798 |
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| author | Bibiana Alves dos Santos Paulo Cezar Bastianello Campagnol Mariane Bittencourt Fagundes Roger Wagner Marise Aparecida Rodrigues Pollonio |
| author_facet | Bibiana Alves dos Santos Paulo Cezar Bastianello Campagnol Mariane Bittencourt Fagundes Roger Wagner Marise Aparecida Rodrigues Pollonio |
| author_sort | Bibiana Alves dos Santos |
| collection | DOAJ |
| description | The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (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 CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, 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 CaCl2. These results suggest that using CaCl2 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. |
| format | Article |
| id | doaj-art-c02443d44a134441bfef71ace85cb35c |
| institution | DOAJ |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-c02443d44a134441bfef71ace85cb35c2025-08-20T03:22:39ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/70857987085798Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf LifeBibiana Alves dos Santos0Paulo Cezar Bastianello Campagnol1Mariane Bittencourt Fagundes2Roger Wagner3Marise Aparecida Rodrigues Pollonio4Universidade Estadual de Campinas, 13083-862 Campinas, SP, BrazilUniversidade Federal de Santa Maria, 97105-900 Santa Maria, RS, BrazilUniversidade Federal de Santa Maria, 97105-900 Santa Maria, RS, BrazilUniversidade Federal de Santa Maria, 97105-900 Santa Maria, RS, BrazilUniversidade Estadual de Campinas, 13083-862 Campinas, SP, BrazilThe effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (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 CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, 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 CaCl2. These results suggest that using CaCl2 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.http://dx.doi.org/10.1155/2017/7085798 |
| spellingShingle | Bibiana Alves dos Santos Paulo Cezar Bastianello Campagnol Mariane Bittencourt Fagundes Roger Wagner Marise Aparecida Rodrigues Pollonio Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life Journal of Food Quality |
| title | Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life |
| title_full | Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life |
| title_fullStr | Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life |
| title_full_unstemmed | Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life |
| title_short | Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life |
| title_sort | adding blends of nacl kcl and cacl2 to low sodium dry fermented sausages effects on lipid oxidation on curing process and shelf life |
| url | http://dx.doi.org/10.1155/2017/7085798 |
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