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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
- dos Santos, Bibiana A., Campagnol, Paulo C.B., Cavalcanti, Rodrigo N., Pacheco, Maria T.B., Netto, Flávia M., Motta, Eliana M.P., Celeguini, Renata M.S., Wagner, Roger, Pollonio, Marise A.R.
- Journal of food engineering 2015 v.151 pp. 16-24
- amino acids, calcium chloride, electrophoresis, fermented meat, firmness, hardness, manufacturing, potassium chloride, proteins, proteolysis, rheological properties, salt substitutes, sodium chloride
- The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. The reduction or replacement of NaCl by KCl decreased sample firmness, whereas the addition of CaCl2 increased the hardness of the samples.