Effect of sodium chloride replacement on some characteristics of fermented sausages

Gelabert, Joan Miquel; Gou, P.; Guerrero, Luís; Arnau, J.

doi:10.1016/s0309-1740(02)00288-7

Cited by 179 publications

(133 citation statements)

References 18 publications

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“…However, both strategies have disadvantages. Partial replacement of NaCl with other salts such as KCl, MgCl 2 or CaCl 2 often has a negative effect on either flavor, liquid retention or texture properties (Albarracín et al, 2011;Gelabert, Gou, Guerro, & Arnau, 2003;Martinez-Alvarez, Borderias, & Gomez-Guillen, 2004;Weinberg, Regenstein, & Baker, 1984), while reducing the salty flavor result in declining consumer acceptability (Pedro & Nunes, 2007).…”

mentioning

confidence: 99%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO 3 ) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO 3 . Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO 3 to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO 3 counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO 3 addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO 3 gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO 3 to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.

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mentioning

confidence: 99%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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“…lower cohesiveness) for rates of substitution by potassium lactate and glycine of 30% and 40%, respectively. Gelabert et al [37] obtained much the same results, with the appearance of flavor and texture defects, from a rate of sodium chloride substitution by KCl of 40%, by potassium lactate of 30%, and by glycine of 20%. These authors also found that replacing 40% -70% of NaCl by mixtures of KCl and potassium lactate, and of potassium lactate and glycine, was counterproductive given the severity of the flavor and texture defects observed.…”

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

confidence: 62%

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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“…El contenido de sal en el jamón curado se puede reducir disminuyendo el tiempo de salazón, la cantidad de sal cuando se opta por un aporte se sal limitado ó por sustitución parcial del NaCl por otras sales alternativas como el KCl, el CaCl 2 , el MgCl 2 , el láctato potásico, etc., Gelabert et al, 2003;Armenteros et al, 2009 b,c). Para efectuar una reducción en la concentración de sal en el jamón curado sin que tenga efectos importantes en la flora microbiana, la textura y/o el flavor debemos de tener en cuenta las siguientes premisas:…”

Section: Factores a Tener En Cuenta En La Reducción Del Contenido De unclassified

“…La reducción parcial del contenido de NaCl mediante el empleo de sales y/o sustancias alternativas como el KCl, el CaCl 2 , el MgCl 2 , el K-lactato, la glicina, etc., es una técnica que ya se ha utilizado en la elaboración de salsas, salchichas, quesos, pan, embutidos curados, jamón cocido, jamón "country style" y lomo curado Reddy y Marth, 1991;Ibañez et al, 1995;Gou et al, 1996;Gimeno et al, 1999Gimeno et al, , 1998Katsiari et al, 2000a,b;Gelabert et al, 2003;Sanceda et al, 2003;Ruusunen, et al, 2003;Devlieghere et al, 2009). …”

Section: Empleo De Sustancias Alternativas Al Naclunclassified

Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales

Cuesta¹

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Effect of sodium chloride replacement on some characteristics of fermented sausages

Cited by 179 publications

References 18 publications

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

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

Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales

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