Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Fulladosa, E.; Serra, X.; Gou, P.; Arnau, J.

doi:10.1016/j.meatsci.2009.01.013

Cited by 113 publications

(71 citation statements)

References 33 publications

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“…Moreover, Goutefongea et al (1995) found that increases in L* values with HPP were related to the insolubility of sarcoplasmic proteins. Similar increases in L* values were reported when pressurizing dry-cured ham between 400 and 600 MPa (Andrés, Möller, Adamsen, & Skibsted, 2004;Andrés et al, 2006;Fulladosa, Serra, Gou, & Arnau, 2009). Yellowness values of packets of sliced dry-cured ham (CIE b*) were not affected by HPP (Table 2).…”

Section: Instrumental Colorsupporting

confidence: 73%

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Clariana

Guerrero

Sárraga

et al. 2011

Innovative Food Science & Emerging Technologies

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Section: Instrumental Colorsupporting

confidence: 73%

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Clariana

Guerrero

Sárraga

et al. 2011

Innovative Food Science & Emerging Technologies

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“…Alternatives have been tested in cooked meat products, both fresh and smoked, including mixtures of different salts such as KCl, CaCl 2 , MgCl 2 and potassium lactate (GIMENO et al, 2001;GELABERT et al, 2003;FULLADOSA et al, 2009;ARMENTEROS et al, 2009;VERMA et al, 2010;CARRARO et al, 2012;CIRIANO et al, 2013).…”

mentioning

confidence: 99%

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira

Marchi

Marafão

et al. 2018

Braz. J. Food Technol.

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Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl 2 and CaCl 2 . Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl 2 , CaCl 2 , KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product. Keywords: Cured sausages; Sodium content; Staphylococcus; Lactobacillus.Resumo O salame tipo italiano, um embutido cárneo processado, de consumo fácil, prático e rápido, apresenta elevados teores de sódio. Para o seu processamento, utilizam-se culturas starters que melhoram suas características sensoriais e facilitam o processo tecnológico de fabricação. O objetivo deste trabalho foi reduzir o teor de sódio em salame tipo italiano, através da sua substituição parcial por cloreto de potássio, cloreto de magnésio e cloreto de cálcio, além de verificar a viabilidade das células de Lactobacillus sp. e Staphylococcus sp., presentes na cultura starter. Foram elaboradas quatro formulações: uma formulação sem e outra com cultura starter, ambas somente com adição de cloreto de sódio; outras duas, com substituição parcial de 60% do cloreto de sódio: uma por KCl e outra por mistura de KCl, MgCl 2 , CaCl 2 . Foram realizadas avaliações físico-químicas e microbiológicas para acompanhar o processo de maturação e a qualidade do produto final. A substituição parcial do NaCl por outros sais (MgCl 2 , CaCl 2 KCl) não interferiu no desenvolvimento da cultura starter do salame tipo italiano. A maioria dos parâmetros físico-químicos do salame italiano não foi alterada, bem como a qualidade microbiológica do produto final. Palavras

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“…For the same type of hams, Fulladosa et al [45] observed no negative impact of adding K lactate on the main ham sensory attributes, i.e. color, flavor and texture.…”

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

confidence: 93%

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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Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Cited by 113 publications

References 33 publications

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

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

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