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Campo DC | Valor | Idioma |
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dc.contributor.author | Horita, C.N.; et al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2023-02-07T19:59:26Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2023-02-07T19:59:26Z | - |
dc.date.copyright | - | |
dc.date.issued | 2011 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | Meat Science, Oxford, v. 89, n. 4, p. 426-433, 2011. | pt_BR |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/613 | - |
dc.description.abstract | Blends of calcium, magnesium and potassium chloride were used to partially replace sodium chloride (50– 75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl2 and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl2 resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl2 25%; KCl 25%) or emulsion stability (CaCl2 25%; KCl 25%). | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.publisher | Elsevier | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.subject | Low-sodium | pt_BR |
dc.subject | Salt reduction | pt_BR |
dc.subject | Mortadella | pt_BR |
dc.subject | Emulsion stability | pt_BR |
dc.subject | Texture | pt_BR |
dc.subject | Sensory properties | pt_BR |
dc.title | Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
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Arquivo | Descrição | Tamanho | Formato | |
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Physico-chemical and sensory properties....pdf | 206.59 kB | Adobe PDF | Visualizar/Abrir |
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