Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amou...

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Autores: Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f, Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7, Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
Tipo de documento: artigo
Data de publicação:2012
País:España
Recursos:Universidad de Navarra
Repositório:Dadun. Depósito Académico Digital de la Universidad de Navarra
Idioma:inglês
OAI Identifier:oai:dadun.unav.edu:10171/36201
Acesso em linha:https://hdl.handle.net/10171/36201
Access Level:Acceso aberto
Palavra-chave:Linseed oil
Sodium reduction
Calcium ascorbate
Sensory analysis
Texture
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spelling Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory qualityGarcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727fBerasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70bAnsorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29Linseed oilSodium reductionCalcium ascorbateSensory analysisTextureBACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1) ). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acidsWiley-BlackwellDadun. Depósito Académico Digital Universidad de Navarra20142014-07-3120122012-01-0120122012-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10171/36201reponame:Dadun. Depósito Académico Digital de la Universidad de Navarrainstname:Universidad de NavarraInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:dadun.unav.edu:10171/362012026-06-21T12:47:57Z
dc.title.none.fl_str_mv Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
title Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
spellingShingle Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f
Linseed oil
Sodium reduction
Calcium ascorbate
Sensory analysis
Texture
title_short Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
title_full Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
title_fullStr Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
title_full_unstemmed Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
title_sort Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
dc.creator.none.fl_str_mv Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f
Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7
Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
author Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f
author_facet Garcia-Iñiguez-de-Ciriano, M. (Mikel)|||/items/278cbd11-c4af-4e9c-8752-c64ee483727f
Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7
Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
author_role author
author2 Berasategui, I. (Izaskun)|||/items/e905211e-12e2-4eb7-9ec4-9605c2b7c6d7
Navarro-Blasco, I. (Iñigo)|||/items/733b109b-1074-49e9-8952-70ec6928cc54
Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b
Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Dadun. Depósito Académico Digital Universidad de Navarra
dc.subject.none.fl_str_mv Linseed oil
Sodium reduction
Calcium ascorbate
Sensory analysis
Texture
topic Linseed oil
Sodium reduction
Calcium ascorbate
Sensory analysis
Texture
description BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1) ). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-01-01
2012
2012-01-01
2014
2014-07-31
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10171/36201
url https://hdl.handle.net/10171/36201
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Dadun. Depósito Académico Digital de la Universidad de Navarra
instname:Universidad de Navarra
instname_str Universidad de Navarra
reponame_str Dadun. Depósito Académico Digital de la Universidad de Navarra
collection Dadun. Depósito Académico Digital de la Universidad de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300719

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