Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

Zanardi, Emanuela; Ghidini, Sergio; Conter, Mauro; Ianieri, Adriana

doi:10.1016/j.meatsci.2010.06.015

Cited by 112 publications

(104 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The physicochemical parameters were characterized by a wide variability: these findings are in line with the literature concerning other typical Italian fermented sausages (DellAglio et al, 1996;cenci-gogA et al, 2008;zAnARDi et al, 2010). Regarding the chemical analyses reported in Table 1, the two-way Anova revealed that both company and different samples had an influence on the variability of the results, while the combined effect of company and sample did not affect the dry matter content.…”

Section: Chemical Analysissupporting

confidence: 87%

See 1 more Smart Citation

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

Romeo¹,

Runcio²,

Piscopo³

et al. 2014

Acta Alimentaria

View full text Add to dashboard Cite

Section: Chemical Analysissupporting

confidence: 87%

“…The observed mean values of a W in CAP, SAU and SOP were quite lower than those of other typical Italian products observed by other authors (Di cAgno et al, 2008;zAnARDi et al, 2010). ND and SAU showed the lowest a W values among all samples, probably because of the particularly fatty pork cuts used for these typical products.…”

Section: Chemical Analysiscontrasting

confidence: 62%

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

Romeo¹,

Runcio²,

Piscopo³

et al. 2014

Acta Alimentaria

View full text Add to dashboard Cite

“…Moreover, a less Meat Science 116 (2016) [34][35][36][37][38][39][40][41][42] salty taste, as well as a weaker characteristic flavour, has also been reported (Corral et al, 2013;Ruusunen & Puolanne, 2005). In Italian salami, salt reduction induced a significant increase in lipid oxidation (Zanardi, Ghidini, Conter, & Ianieri, 2010). On the other hand, from the technological standpoint, small amounts of salt influence meat proteins' ability to retain water, therefore affecting texture, as well as the binding capacity of meat and fat (Desmond, 2006).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

et al. 2016

View full text Add to dashboard Cite

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

show abstract

“…To this regards, Gimeno et al (1999) studied the effect of a mixture of NaCl (10 g·kg −1 ), KCl (5.52 g·kg −1 ), MgCl 2 (2.35 g·kg −1 ), and CaCl 2 (4.64 g·kg −1 ) to partially substitute NaCl and reported a greater pH decrease in the reduced NaCl formulation compared to the traditional one. However, Zanardi et al, (2010) noticed that the salt mixture (NaCl 13.5 g·kg −1 , KCl 4.2 g·kg −1 , CaCl 2 2.4 g·kg −1 , and MgCl 2 2.4 g·kg −1 ) did not affect the pH evolution throughout the processing. Table 2 shows the mineral content of dry-cured "lacón" submitted to four different salting treatments.…”

Section: Effect Of the Salting Treatments On Physicochemical Propertimentioning

confidence: 95%

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

et al. 2016

View full text Add to dashboard Cite

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.

show abstract

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

Cited by 112 publications

References 43 publications

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, ’nduja and capocollo

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

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

Contact Info

Product

Resources

About