Effect of Partial Replacement of Sodium Chloride with Other Salts on Physicochemical Characteristics in Dry-Cured âLacÃ³nâ

D. Franco; M. Pateiro; R. BermÃºdez; L. PurriÃ±os; J.M. Lorenzo

Effect of Partial Replacement of Sodium Chloride with Other Salts on Physicochemical Characteristics in Dry-Cured âLacÃ³nâ

In: 63rd International Congress of Meat Science and Technology

Authors:

D. Franco

D. Franco Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; danielfranco@ceteca.net

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M. Pateiro

M. Pateiro Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; danielfranco@ceteca.net

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R. BermÃºdez

R. BermÃºdez Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; danielfranco@ceteca.net

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L. PurriÃ±os

L. PurriÃ±os Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; danielfranco@ceteca.net

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, and

J.M. Lorenzo

J.M. Lorenzo Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; danielfranco@ceteca.net

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Type:: Chapter

Pages:: 642â643

DOI:: https://doi.org/10.3920/9789086868605_286

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Sodium chloride is the most important ingredient in the dry-cured meat products. However, it has been accepted that salt has several negative effects on human health. Two salt replacers (KCl and k-lactate) were evaluated for their ability to effectively reduce sodium and their effects on physicochemical characteristic of dry-cured lacÃ³n. Colour parameters, chemical composition, shear force value and lipid oxidation were evaluated. The partial substitution of NaCl by other salts had effect on pH, color parameters and lipid oxidation. The inclusion of KCl provided the highest levels of luminosity redness and yellowness in the dry-cured âlacÃ³nâ. The replacement with k-lactate showed a beneficial effect reducing lipid oxidation (0.58 vs 1.17 mg malonaldehyde/kg of lacÃ³n).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Effect of Partial Replacement of Sodium Chloride with Other Salts on Physicochemical Characteristics in Dry-Cured âLacÃ³nâ

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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Effect of Partial Replacement of Sodium Chloride with Other Salts on Physicochemical Characteristics in Dry-Cured âLacÃ³nâ