Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution

Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as...

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Detalles Bibliográficos
Autores principales: Marchetti, Lucas, Andrés, Silvina Cecilia, Califano, Alicia Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Ciencias Exactas
Meat sausages
Sodium
Changes
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/103406
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12920
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-103406
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Meat sausages
Sodium
Changes
spellingShingle Ciencias Exactas
Meat sausages
Sodium
Changes
Marchetti, Lucas
Andrés, Silvina Cecilia
Califano, Alicia Noemí
Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
topic_facet Ciencias Exactas
Meat sausages
Sodium
Changes
description Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15–18 g of this product would cover the recommended daily intake of EPA 1 DHA.
format Articulo
Articulo
author Marchetti, Lucas
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_facet Marchetti, Lucas
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_sort Marchetti, Lucas
title Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_short Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_full Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_fullStr Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_full_unstemmed Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_sort physicochemical, microbiological and oxidative changes during refrigerated storage of n-3 pufa enriched cooked meat sausages with partial nacl substitution
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/103406
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12920
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