Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Ripollés, Susana; Campagnol, Paulo Cezar Bastianello; Armenteros, Mónica; Aristoy, M‐Concepción; Toldrá, Fidel

doi:10.1016/j.meatsci.2011.03.021

Cited by 72 publications

(46 citation statements)

References 31 publications

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“…They affect the activity of lipolytic enzymes, changing the flavor of fermented products. Furthermore, the addition of KCl and CaCl 2 in meat products is limited by the bitter taste, metallic taste and astringent sensation that high concentrations of these salts provide to meat products (Blesa et al, 2008;Ripollés et al, 2011). Treatment CH is the standard for products available on the market, and treatment T5 showed higher flavor and texture scores compared to CH.…”

Section: Consumer Studymentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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Section: Consumer Studymentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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“…Lipolysis and lipid oxidation have been widely studied in meat products, such as bacon (Jin et al ., ; Huang et al ., ), dry‐cured hams (Ripolles et al ., ; Narvaez‐Rivas et al ., ; Storrustlokken et al ., ), sausages (Zanardi et al ., ; Lorenzo & Franco, ) and dry‐cured loin (Muriel et al ., ). Unfortunately, most of the reported studies focused on the role of endogenous enzymes, present in the adipose tissue or muscle fibres, in degradation of pork fat.…”

Section: Introductionmentioning

confidence: 99%

Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish

Gao

Wang

Xia

et al. 2015

Int J of Food Sci Tech

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The aim of this study was to investigate the lipolysis and lipid oxidation of Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 in Suan yu. Suan yu were made inoculated with and without two strains at different stages, and model systems of emulsions were also established. Lipolysis and lipid oxidation were evaluated by determining the changes in free fatty acid (FFA) content and composition, conjugated diene (CD) value and thiobarbituric acid reactive substances (TBARS) value. The total FFA of the sample without cultures increased from 476.61 mg/100 g fat to 1413.89 mg/100 g fat after 5 weeks fermentation, while those of samples with cultures declined to 258.98 and 452.89 mg/100 g fat, respectively. On the other hand, CD and TBARS values of samples with inoculation markedly increased. In the model system, higher FFA, CD and TBARS values for the samples added with CFE were observed. This study showed that Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 made a significant contribution to lipolysis and lipid oxidation during the processing of Suan yu.Lipid degradation of strains from Suan yu P. Gao et al. 420

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“…Most of the lipolysis takes place during the first 5 months of dry-cured ham production, generating free fatty acids and especially mono-or polyunsaturated fatty acids prone to oxidation (Ripolles, Campagnol, Armenteros, Aristoy, & Toldrá, 2011). Salt plays an important role in controlling enzyme activity, as less salt leads to increased water activity in the product.…”

Section: Effect Of Salt Reduction In Dry Cured Hamsmentioning

confidence: 99%

“…However, unlike mainly muscle enzymes, lysosomal acid lipase showed higher activity with higher salt concentration and lower water activity (Motilva & Toldrá, 1993). Recently, Ripolles et al (2011) reported that partially replacing the sodium chloride in dry-cured ham resulted in almost equal lipid oxidation. Proteolysis index was higher in dry-cured ham with reduced salt content, as expected, but interestingly, salt reduction did not impact processing yield or quantity of saleable product.…”

Section: Effect Of Salt Reduction In Dry Cured Hamsmentioning

confidence: 99%

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Santé-Lhoutellier¹,

Robert²,

Martin

et al. 2012

Meat Science

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This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p<0.05) and suggestive associations (p<0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content.

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Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Cited by 72 publications

References 31 publications

Sensory and physicochemical characteristics of low sodium salami

Sensory and physicochemical characteristics of low sodium salami

Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

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