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Open AccessArticle

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

1
Intituto de Ciencias Químicas Aplicadas, Universidad Autónoma de Chile, Talca 3467987, Chile
2
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, São Paulo, Brazil
3
Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, 3460000 Talca, Chile
4
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Galicia, Ourense, Spain
5
Instituto de Química de Recursos Naturales, Universidad de Talca. Talca 3462227, Chile
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 595; https://doi.org/10.3390/foods8120595
Received: 30 August 2019 / Revised: 5 November 2019 / Accepted: 13 November 2019 / Published: 20 November 2019
(This article belongs to the Section Food Engineering and Technology)
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.
Keywords: salted meat; salt substitutes; lipolysis; lipid oxidation; fatty acids; mass spectrometry salted meat; salt substitutes; lipolysis; lipid oxidation; fatty acids; mass spectrometry
MDPI and ACS Style

Nachtigall, F.M.; Vidal, V.A.S.; Pyarasani, R.D.; Domínguez, R.; Lorenzo, J.M.; Pollonio, M.A.R.; Santos, L.S. Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat. Foods 2019, 8, 595.

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