Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Garcia-Iñiguez-de-Ciriano, M. (Mikel) | - |
dc.creator | Berasategui, I. (Izaskun) | - |
dc.creator | Navarro-Blasco, I. (Iñigo) | - |
dc.creator | Astiasarán, I. (Iciar) | - |
dc.creator | Ansorena-Artieda, D. (Diana) | - |
dc.date.accessioned | 2014-07-31T12:49:47Z | - |
dc.date.available | 2014-07-31T12:49:47Z | - |
dc.date.issued | 2012 | - |
dc.identifier.citation | García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco Í, Astiasarán I, Ansorena D. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality. J Sci Food Agric 2012;93(4):876-881 | es_ES |
dc.identifier.issn | 0022-5142 | - |
dc.identifier.uri | https://hdl.handle.net/10171/36201 | - |
dc.description.abstract | 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 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Wiley-Blackwell | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Linseed oil | es_ES |
dc.subject | Sodium reduction | es_ES |
dc.subject | Calcium ascorbate | es_ES |
dc.subject | Sensory analysis | es_ES |
dc.subject | Texture | es_ES |
dc.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 | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.type.driver | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1002/jsfa.5811 | es_ES |
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