Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps
| العنوان: | Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps |
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| المؤلفون: | Vitor Andre Silva Vidal, Jose Roberto dos Santos, Alef Ferreira, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini |
| المصدر: | Dipòsit Digital de la UB Universidad de Barcelona Food Science and Technology, Issue: ahead, Published: 25 NOV 2019 Food Science and Technology v.40 n.3 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 40, Issue: 3, Pages: 665-670, Published: 25 NOV 2019 Food Science and Technology, Vol 40, Iss 3, Pp 665-670 (2019) |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | inorganic chemicals, Potassium, Salt, chemistry.chemical_element, macromolecular substances, Calcium, Chloride, Food technology, medicine, T1-995, TX341-641, Food science, Sodium reduction, Productes carnis, Technology (General), Moisture, Mass spectrometry, Nutrition. Foods and food supply, Salting, potassium chloride, salted meat, calcium chloride, Sal, Espectrometria de masses, chemistry, Meat products, Tecnologia dels aliments, sodium reduction, Food Science, Biotechnology, medicine.drug |
| الوصف: | The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters. |
| وصف الملف: | application/pdf; text/html |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd4bc05e41880b70bd46dfec3aedb12Test http://hdl.handle.net/2445/179271Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....7cd4bc05e41880b70bd46dfec3aedb12 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |