Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

The 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 salt...

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Autores: Nachtigall, Fabiane M., Silva Vidal, Vitor Andre, Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, Jose Miguel, Pollonio, Marise A. R., Santos, Leonardo S.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/173868
Acceso en línea:https://hdl.handle.net/2445/173868
Access Level:acceso abierto
Palabra clave:Sal
Àcids grassos
Espectrometria de masses
Salt
Fatty acids
Mass spectrometry
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spelling Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted MeatNachtigall, Fabiane M.Silva Vidal, Vitor AndrePyarasani, Radha D.Domínguez, RubénLorenzo, Jose MiguelPollonio, Marise A. R.Santos, Leonardo S.SalÀcids grassosEspectrometria de massesSaltFatty acidsMass spectrometryThe 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.MDPI2021202120192021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/173868Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/foods8120595Foods, 2019https://doi.org/10.3390/foods8120595cc-by (c) Nachtigall, Fabiane M. et al., 2019http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1738682026-05-29T05:05:01Z
dc.title.none.fl_str_mv Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
title Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
spellingShingle Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
Nachtigall, Fabiane M.
Sal
Àcids grassos
Espectrometria de masses
Salt
Fatty acids
Mass spectrometry
title_short Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
title_full Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
title_fullStr Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
title_full_unstemmed Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
title_sort Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat
dc.creator.none.fl_str_mv Nachtigall, Fabiane M.
Silva Vidal, Vitor Andre
Pyarasani, Radha D.
Domínguez, Rubén
Lorenzo, Jose Miguel
Pollonio, Marise A. R.
Santos, Leonardo S.
author Nachtigall, Fabiane M.
author_facet Nachtigall, Fabiane M.
Silva Vidal, Vitor Andre
Pyarasani, Radha D.
Domínguez, Rubén
Lorenzo, Jose Miguel
Pollonio, Marise A. R.
Santos, Leonardo S.
author_role author
author2 Silva Vidal, Vitor Andre
Pyarasani, Radha D.
Domínguez, Rubén
Lorenzo, Jose Miguel
Pollonio, Marise A. R.
Santos, Leonardo S.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Sal
Àcids grassos
Espectrometria de masses
Salt
Fatty acids
Mass spectrometry
topic Sal
Àcids grassos
Espectrometria de masses
Salt
Fatty acids
Mass spectrometry
description The 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.
publishDate 2019
dc.date.none.fl_str_mv 2019
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/173868
url https://hdl.handle.net/2445/173868
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods8120595
Foods, 2019
https://doi.org/10.3390/foods8120595
dc.rights.none.fl_str_mv cc-by (c) Nachtigall, Fabiane M. et al., 2019
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Nachtigall, Fabiane M. et al., 2019
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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