CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
Autor/es:
L. MARCHETTI; N. ARGEL; SILVINA ANDRES,; A. CALIFANO
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2015 vol. 96 p. 1297 - 1303
ISSN:
0309-1740
Resumen:
A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausagesformulated with fish oil was studied using a mixture design. Thermal behavior by modulateddifferential scanning calorimetry, physicochemical, and textural properties were determined;afterwards they were mathematically modeled as a function of salts content. The thermo-rheologicalbehavior of the different formulations was also studied in a control-stress rheometer. The optimalsodium reduction was found employing a desirability function approach. This formulation wasexperimentally validated and employed for microstructure analysis by environmental scanningmicroscopy. The results obtained in this work revealed that partial sodium replacement affected thematrix microstructure, but this change had no impact on sensory acceptability. In comparison with USand Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.
