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Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat

dc.contributor.authorNachtigall, Fabiane M.
dc.contributor.authorVidal, Vitor A. S.
dc.contributor.authorPyarasani, Radha D.
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorLorenzo, José M.
dc.contributor.authorPollonio, Marise A. R.
dc.contributor.authorSantos, Leonardo S.
dc.date.accessioned2023-01-20T12:29:11Z
dc.date.available2023-01-20T12:29:11Z
dc.date.issued2019
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/4407
dc.description.abstractThe objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceFoods, 8(12), 595es_CL
dc.subjectSalted meates_CL
dc.subjectSalt substituteses_CL
dc.subjectLipolysises_CL
dc.subjectLipid oxidationes_CL
dc.subjectFatty acidses_CL
dc.subjectMass spectrometryes_CL
dc.titleSubstitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meates_CL
dc.typeArticlees_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.doidoi.org/10.3390/foods8120595es_CL


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Atribución-NoComercial-SinDerivadas 3.0 Chile
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