Repository logo
 
Publication

Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacer

2022Journal article Open access
Simple item page
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorMateo, Javier
dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2023-02-16T14:53:52Z
dc.date.available2023-02-16T14:53:52Z
dc.date.issued2022
dc.description.abstractSodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork belliespt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). Grants of I.F., A.L. and L.V. are due to NORTE-01-0247-FEDER-072234. P.E.S.M. acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) “Juan de la Cierva” program (IJC2020-043358-I).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreira, Iasmin; Leite, Ana; Vasconcelos, Lia Inês Machado; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E.S.; Teixeira, Alfredo (2022). Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacer. Foods. eISSN 2304-8158. 11:23, p. 1-15pt_PT
dc.identifier.doi10.3390/foods11233816pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/27004
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleSodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacerpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.issue23pt_PT
oaire.citation.startPage3816pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerreira
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameIasmin da Silva
person.givenNameAna
person.givenNameLia
person.givenNameSandra
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication920e15c9-3028-4a13-98eb-5cc03624eefe
relation.isAuthorOfPublication3d42c391-03b5-4c2d-9ca7-75f8278731cc
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication.latestForDiscovery0aac8939-28c2-46f4-ab6b-439dba7f9942

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Sodium reduction Foods 2022.pdf
Size:
8.41 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus