Publicação
Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages
| Resumo: | This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times. The quantification of mineral elements (Na, K, Ca, Cu, Zn, Fe, P and Mn) was performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Three repetitions and two replicas of the experiment were made for each type of sausage. Statistical analysis was performed using the statistical package JMP Pro 11.1.1 by Copyright © 2013 SAS Institute. Main effects (salts treatment, ripening time) and interaction were tested as fixed effects and the random effects of repeated measurements (3) of individual sausage and two replications. Results show a significant increase in the minerals’ content with ripening time increase. The NaCl reduction and substitution by KCl promoted a higher Na reduction than SubSalt4, and the total substitution of NaCl by KCl and SubSalt4 had the highest reduction in this mineral. Also, significant differences were found in Ca, K and P. The partial or total Na replacement did not affect the ripening process once there are no significant differences between treatment for water activity (aw), it was around 0,91 and 0.84-0.87 for the ripening periods. The ashes content, between 4 and 6% of the sample, was not affected by the different treatments. |
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| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Ferreira, Iasmin da Silva; Pereira, Etelvina; Domínguez, Rubén; Lorenzo, José M.; Rodrigues, Sandra |
| Assunto: | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times. The quantification of mineral elements (Na, K, Ca, Cu, Zn, Fe, P and Mn) was performed by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Three repetitions and two replicas of the experiment were made for each type of sausage. Statistical analysis was performed using the statistical package JMP Pro 11.1.1 by Copyright © 2013 SAS Institute. Main effects (salts treatment, ripening time) and interaction were tested as fixed effects and the random effects of repeated measurements (3) of individual sausage and two replications. Results show a significant increase in the minerals’ content with ripening time increase. The NaCl reduction and substitution by KCl promoted a higher Na reduction than SubSalt4, and the total substitution of NaCl by KCl and SubSalt4 had the highest reduction in this mineral. Also, significant differences were found in Ca, K and P. The partial or total Na replacement did not affect the ripening process once there are no significant differences between treatment for water activity (aw), it was around 0,91 and 0.84-0.87 for the ripening periods. The ashes content, between 4 and 6% of the sample, was not affected by the different treatments. |
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