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. |
|---|---|
| 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 |
| _version_ | 1863851190339502080 |
|---|---|
| author | Teixeira, Alfredo |
| author2 | Ferreira, Iasmin da Silva Pereira, Etelvina Domínguez, Rubén Lorenzo, José M. Rodrigues, Sandra |
| author2_role | author author author author author |
| author_facet | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Domínguez, Rubén Lorenzo, José M. Rodrigues, Sandra |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"},{\"Person.name\":\"Ferreira, Iasmin da Silva\",\"Person.identifier.orcid\":\"0000-0003-0162-7182\"},{\"Person.name\":\"Pereira, Etelvina\"},{\"Person.name\":\"Domínguez, Rubén\"},{\"Person.name\":\"Lorenzo, José M.\"},{\"Person.name\":\"Rodrigues, Sandra\",\"Person.identifier.orcid\":\"0000-0003-3301-1729\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Domínguez, Rubén Lorenzo, José M. Rodrigues, Sandra |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-02-27T14:29:17Z |
| datacite.date.embargoed.fl_str_mv | 2023-02-27T14:29:17Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Teixeira, Alfredo Ferreira, Iasmin da Silva Pereira, Etelvina Domínguez, Rubén Lorenzo, José M. Rodrigues, Sandra |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-02-27T14:29:17Z |
| dc.date.embargoed.fl_str_mv | 2023-02-27T14:29:17Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/27231 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | EAAP |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/3f5c4525-aa83-4f09-bc4a-212db3908fc1/download |
| id | ipb_92ee4e4f14e53ec2ebaf12aa546d47a3 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/27231 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/27231 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 Ferreira, Iasmin da Silva Ferreira, Iasmin da Silva https://www.ciencia-id.pt/9F1F-D7E7-163A 9F1F-D7E7-163A http://orcid.org/0000-0003-0162-7182 0000-0003-0162-7182 Pereira, Etelvina Domínguez, Rubén Lorenzo, José M. Rodrigues, Sandra Rodrigues, Sandra https://www.ciencia-id.pt/651F-D964-32E1 651F-D964-32E1 http://orcid.org/0000-0003-3301-1729 0000-0003-3301-1729 |
| publishDate | 2020 |
| publisher.none.fl_str_mv | EAAP |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engEAAPpt_PTThis 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.application/pdfpt_PTEffect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausagesPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200PersonalFerreira, Iasmin da SilvaDSpacehttp://dspace.org/items/920e15c9-3028-4a13-98eb-5cc03624eefeDSpacehttp://dspace.org/items/920e15c9-3028-4a13-98eb-5cc03624eefeFerreiraIasmin da SilvaCiência IDhttps://www.ciencia-id.pt9F1F-D7E7-163AORCIDhttp://orcid.org0000-0003-0162-7182Pereira, EtelvinaDomínguez, RubénLorenzo, José M.PersonalRodrigues, SandraDSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5DSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5RodriguesSandraCiência IDhttps://www.ciencia-id.pt651F-D964-32E1ORCIDhttp://orcid.org0000-0003-3301-1729Researcher IDhttps://www.researcherid.comC-6486-2008Scopus Author IDhttps://www.scopus.com14048942500HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-90-8686-349-5ISBNIsPartOf978-90-8686-900-8DOIIsPartOf10.3920/978-90-8686-900-82023-02-27T14:29:17Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/27231http://purl.org/coar/access_right/c_abf2open accessNaClSausagesResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology1649173 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2020http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/3f5c4525-aa83-4f09-bc4a-212db3908fc1/downloadBook of Abstracts of the 71st Annual Meeting of the European Federation of Animal Science518518Online |
| spellingShingle | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages Teixeira, Alfredo NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| title_full | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| title_fullStr | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| title_full_unstemmed | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| title_short | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| title_sort | Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages |
| topic | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/27231 |
| visible | 1 |