Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros, Mónica; Aristoy, M‐Concepción; Baviera, José Manuel Barat; Toldrá, Fidel

doi:10.1016/j.meatsci.2011.07.023

Cited by 130 publications

(103 citation statements)

References 34 publications

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“…Several studies on enhancing low sodium products indicate that potassium chloride yields a bitter perception and metallic taste, which is attributable to potassium chloride and results in sensory rejection of the product (Seman et al 1980, Askar et al 1994, Armenteros et al 2012. Moreover, in this present study, the margarines with less sodium show that these tastes are not significantly dominant, which may be due to using both potassium chloride and monosodium glutamate.…”

supporting

confidence: 47%

Sodium reduction in margarine using NaCl substitutes

Gonçalves

Rodrigues

Júnior

et al. 2017

An. Acad. Bras. Ciênc.

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Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control -0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The margarines were evaluated using an acceptance test and descriptive tests: timeintensity and temporal dominance of sensations. The mixture used is a good alternative for preparing low sodium margarine because the low sodium formulations feature equal salinity and do not produce a strange or bad taste. Furthermore, it may be possible to prepare margarines with up to 47.4% less sodium and that are acceptable to consumers.

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supporting

confidence: 47%

Sodium reduction in margarine using NaCl substitutes

Gonçalves

Rodrigues

Júnior

et al. 2017

An. Acad. Bras. Ciênc.

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“…This finding is in agreement with those reported by Wu et al (2014) who observed significantly (P<0.05) higher moisture contents in bacon samples salted with 30% NaCl and 70% KCl compared with samples salted with 100% NaCl. However, Armenteros et al (2012a) did not find significant differences among salting formulations on the moisture content of dry-cured ham. On the other hand, the protein and intramuscular fat contents did not show significant differences among treatments.…”

Section: Effect Of the Salting Treatments On Physicochemical Propertimentioning

confidence: 61%

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

et al. 2016

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SUMMARY:The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control "lacón" (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control "lacóns" (1164 AU×10 6 ·g -1 dry matter) than in "lacóns" from formulations II, III and IV (817-891 AU×10 6 ·g −1 dry matter). The "lacóns" from formulation I showed the highest amounts of aldehydes. The "lacóns" from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of "lacón". KEYWORDS: Calcium chloride; Dry-cured "lacón"; Magnesium chloride; Potassium chloride; Volatile compounds RESUMEN:Efecto del reemplazo parcial de NaCl por otras sales en el perfil de volátiles durante la maduración del lacón crudo-curado. Se estudió la influencia de tres tratamientos de salado (tratamiento II: 50 % NaCl-50 % KCl; III: 45 % NaCl-25 % KCl-20 % CaCl 2 -10 % MgCl 2 ; IV: 30 % NaCl-50 % KCl-15 % CaCl 2 -5 % MgCl 2 ) en la formación de compuestos volátiles durante la elaboración de lacón, en comparación con un control (tratamiento I: 100 % NaCl). Hubo una intensa formación de compuestos volátiles durante el procesado, principalmente durante la fase de secado-maduración. La familia química más abundante en el producto final fueron los hidrocarbonos, seguidos por los aldehídos. La liberación de volátiles fue más intensa en los lacones control (1164 AU×10 6 ·g −1 materia seca) que en los otros lacones (817-891 AU×10 6 · g −1 materia seca). Los lacones de la formulación I mostraron las mayores cantidades de aldehídos, y los lacones de las formulaciones I y II presentaron los mayores contenidos de hidrocarburos. La principal conclusión es que el reemplazo de NaCl produce cambios en los compuestos volátiles y por lo tanto podrían afectar al aroma del lacón. PALABRAS CLAVE: Cloruro cálcico; Cloruro magnésico; Cloruro potásico; Compuestos volátiles; Lacón crudo-curadoCitation/Cómo citar este artículo: Domínguez R, Munekata PE, Cittadini A, Lorenzo JM. 2016. Effect of the partial NaCl substitution by other chloride salts on the volatiles profile during the ripening of dry-cured lacón. Grasas Aceites 67 (2): e128. doi: http://dx.doi.org/10.3989/gya.0505152.

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“…Using the same salt mixtures as [42], Armenteros et al [44] highlighted defects in the sensory attributes of hams containing CaCl 2 and MgCl 2 , while hams manufactured with 50% KCl scored better, except for their taste, which presented an excessive bitterness probably due to the added KCl. These authors showed that the defects due to a 50% NaCl reduction in restructured dry-cured hams could be counterbalanced by adding K lactate, and by performing the ham drying step at 15˚C, up to a final product weight loss of 45% [44].…”

Section: Partial Substitution Of Sodium Chloride By Other Salts In Drmentioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Cited by 130 publications

References 34 publications

Sodium reduction in margarine using NaCl substitutes

Sodium reduction in margarine using NaCl substitutes

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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