Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural propertieswere determined; afterwards they were mathemati...

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Autores principales: Marchetti, Lucas, Argel, Natalia Soledad, Andrés, Silvina Cecilia, Califano, Alicia Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/143280
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-143280
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
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
spellingShingle Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
Marchetti, Lucas
Argel, Natalia Soledad
Andrés, Silvina Cecilia
Califano, Alicia Noemí
Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
topic_facet Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
description A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural propertieswere determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulationswas also studied in a controlstress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.
format Articulo
Articulo
author Marchetti, Lucas
Argel, Natalia Soledad
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_facet Marchetti, Lucas
Argel, Natalia Soledad
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_sort Marchetti, Lucas
title Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
title_short Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
title_full Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
title_fullStr Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
title_full_unstemmed Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
title_sort sodium-reduced lean sausages with fish oil optimized by a mixture design approach
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/143280
work_keys_str_mv AT marchettilucas sodiumreducedleansausageswithfishoiloptimizedbyamixturedesignapproach
AT argelnataliasoledad sodiumreducedleansausageswithfishoiloptimizedbyamixturedesignapproach
AT andressilvinacecilia sodiumreducedleansausageswithfishoiloptimizedbyamixturedesignapproach
AT califanoalicianoemi sodiumreducedleansausageswithfishoiloptimizedbyamixturedesignapproach
bdutipo_str Repositorios
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