Mostrar el registro sencillo del ítem

Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat

dc.contributor.authorNachtigall F.M.
dc.contributor.authorVidal V.A.S.
dc.contributor.authorPyarasani R.D.
dc.contributor.authorDomínguez R.
dc.contributor.authorLorenzo J.M.
dc.contributor.authorPollonio M.A.R.
dc.contributor.authorSantos L.S.
dc.date.accessioned2020-09-02T22:24:13Z
dc.date.available2020-09-02T22:24:13Z
dc.date.issued2019
dc.identifier10.3390/foods8120595
dc.identifier.citation8, 12, -
dc.identifier.issn23048158
dc.identifier.urihttps://hdl.handle.net/20.500.12728/5542
dc.descriptionThe objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat. © 2019 by the authors.
dc.language.isoen
dc.publisherMDPI Multidisciplinary Digital Publishing Institute
dc.subjectFatty acids
dc.subjectLipid oxidation
dc.subjectLipolysis
dc.subjectMass spectrometry
dc.subjectSalt substitutes
dc.subjectSalted meat
dc.titleSubstitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat
dc.typeArticle


Ficheros en el ítem

Thumbnail
Nombre:
item_2-s2.0-85077735353.pdf
Tamaño:
2.144Kb
Formato:
PDF
Ver/

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem