Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

被引：60

作者：

Alino, Marta ^{[1
]}

Grau, Raul ^{[1
]}

Toldra, Fidel ^{[2
]}

Blesa, Ester ^{[1
]}

Jesus Pagan, M. ^{[1
]}

Barat, Jose M. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain

[2] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

MEAT SCIENCE | 2010年 / 85卷 / 03期

关键词：

Sodium replacement; Potassium; Calcium; Magnesium; Dry-cured loin; PLANTARUM STAPHYLOCOCCUS-CARNOSUS; FERMENTED SAUSAGES; BLOOD-PRESSURE; CHLORIDE SALTS; SENSORY PROPERTIES; CHEDDAR-CHEESE; KCL; NACL; PORK; MICROFLORA;

D O I：

10.1016/j.meatsci.2010.03.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. The aim of this study was to evaluate the effect brought about by partial replacement of NaCl with KCl. CaCl2 and MgCl2 on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The replacement of around 70% NaCl significantly increased the hardness and chewiness of dry-cured loins but it is possible to obtain low sodium dry-cured loin, up to 45% substitution by potassium (25%), calcium (15%) and magnesium (5%), with no significant effects either on the physicochemical characteristics or the microbial counts compared with the traditional product with the usual amounts of sodium chloride. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：580 / 588

页数：9

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