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Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)

2021Journal article Open access
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dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorPereira, Etelvina
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T14:46:34Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T14:46:34Z
dc.date.issued2021
dc.description.abstractConcerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); to Bísaro-Salsicharia Tradicional industry and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. Thanks are extended to GAIN (Axencia Galega de Innovación) for supporting this work (grant number IN607A2019/01). The authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationTeixeira, Alfredo; Domínguez, Rubén; Ferreira, Iasmin; Pereira, Etelvina; Estevinho, Leticia; Rodrigues, Sandra; Lorenzo, José M. (2021). Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais). Foods. ISSN 2304-8158. 10:5, p. 1-16en_EN
dc.identifier.doi10.3390/foods10050961en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24268
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectKClen_EN
dc.subjectLow-salten_EN
dc.subjectMeat qualityen_EN
dc.subjectPorken_EN
dc.subjectReduced-salt sausagesen_EN
dc.subjectSub4Salt®en_EN
dc.titleEffect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)en_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameTeixeira
person.familyNameFerreira
person.familyNameEstevinho
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameIasmin da Silva
person.givenNameLetícia M.
person.givenNameSandra
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-0162-7182
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id14048942500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication920e15c9-3028-4a13-98eb-5cc03624eefe
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relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e
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