Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground Pork

Abstract

Ground pork (raw and cooked) was treated with NaCl, KCl or MgCl2 at ionic strengths of either 0.70 or 0.35, and stored at 4 or −20°C. Regardless of storage temperature, NaCl and MgCl2 increased rancidity of both raw and cooked samples, whereas KCl increased rancidity of raw samples only. In raw pork samples, NaCl increased rancidity the most. In cooked samples, MgCl2 increased rancidity more than NaCl when samples were stored at 4°C, but the opposite was true for samples stored at −20°C. Discoloration was most severe for raw, frozen samples treated with NaCl. Replacement of NaCl with KCl was most effective for decreasing rancidity in both raw and cooked samples.

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

“…During 4-20 weeks of storage, the MA contents in the salted samples were significantly higher than those in the control samples. As has been observed in sardine and mackerel, [10][11][12][13][14][15] the addition of NaCl accelerated lipid oxidation in the yellowtail meats. Significant correlation was observed between the PC and MA contents during the 20 weeks (r ¼ 0:50 and p ¼ 0:013) (Fig.…”

“…However, NaCl has been demonstrated to accelerate lipid oxidation in various meats, such as pork, [10][11][12] beef, 12) chicken, 12) and fish. [13][14][15] Kanner et al 12) reported that the pro-oxidative activity of NaCl is due to its ability to release iron from heme pigments and other heme binding molecules.…”

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

“…Nevertheless, in some conditions, inhibition of lipid oxidation by NaCl has also been reported. For example, Rhee, Smith, and Terrell (1983) reported that NaCl activated lipid oxidation at low concentrations but inhibited it at concentrations greater than 2% in ground pork. In cooked turkey meat, previously prepared with 0 and 2% NaCl, King and Bosch (1990) detected significantly lower TBA values in samples with 2% NaCl than in meat with no added salt.…”

Efeito antioxidante da ficocianina em pescado salgado-seco

“…Beriain et al (1993) Estes estudos apresentados indicam que a estabilidade lipídica em carnes e produtos cárneos é influenciada por diferentes fatores, dentre eles, a presença de catalisadores da oxidação lipídica, como luminosidade, temperatura, oxigênio, sal, espécie do animal, dieta, estado nutricional e idade do animal antes do abate, tipo de músculo (localização anatômica), manipulação da amostra (processamento, crua, cozida), além do método utilizado para as análises (RHEE et al, 1983).…”

“…As diferenças nos valores de TBA encontradas nesse trabalho podem estar relacionadas com as condições de armazenamento, tais como, luminosidade, fotoperíodo, temperatura ambiente, em torno de 30º C e/ou a presença de sal. O sal, adicionado durante a manufatura de vários produtos cárneos, tem sido responsabilizado como catalisador da oxidação lipídica, aumentando o número do TBA principalmente se estiver contaminado com metais (HUFFMAN et al, 1981;RHEE et al, 1983;SCHWARTZ;MANDIGO, 1985;Torres et al, 1988Torres et al, , 1989Asghar et al, 1990).…”