In many industrialised countries,sodium intake exceeds the nutritional guidelines.High sodium intake has been associated with health problems,such as arterial hypertension and,consequently,a higher health risk of card...In many industrialised countries,sodium intake exceeds the nutritional guidelines.High sodium intake has been associated with health problems,such as arterial hypertension and,consequently,a higher health risk of cardiovascular disease.The aim of this study was to evaluate overall quality of salamis with reduced sodium content by analysing aldehydes,proteolysis,and lipolysis,as well as to verify the correlation between sensory acceptance and volatile compounds.Four formulations were prepared replacing NaCl by a mixture of KCI and CaCl_(2).Two controls,one with a high level and the other with a low NaCl level were also included in the study.Water activity and pH levels were monitored in all samples.Volatile compounds were measured,in particular,hexanal,2,4-decadienal and 3-methylbutanal.Finally,a sensory acceptance test was carried out using potential consumers.The results highlighted a relation between aldehyde concentration and sensory acceptance,hexanal/3-methybutanal ratio,that may be a marker of partial NaCl substitution in salami.Thus,our results may be used to guide the use of NaCl substitution by KCl/CaCl_(2) in terms of volatile compounds.展开更多
基金the Foundation for Research Support of the State of São Paulo(FAPESP)through the Project 2012/07113-2.
文摘In many industrialised countries,sodium intake exceeds the nutritional guidelines.High sodium intake has been associated with health problems,such as arterial hypertension and,consequently,a higher health risk of cardiovascular disease.The aim of this study was to evaluate overall quality of salamis with reduced sodium content by analysing aldehydes,proteolysis,and lipolysis,as well as to verify the correlation between sensory acceptance and volatile compounds.Four formulations were prepared replacing NaCl by a mixture of KCI and CaCl_(2).Two controls,one with a high level and the other with a low NaCl level were also included in the study.Water activity and pH levels were monitored in all samples.Volatile compounds were measured,in particular,hexanal,2,4-decadienal and 3-methylbutanal.Finally,a sensory acceptance test was carried out using potential consumers.The results highlighted a relation between aldehyde concentration and sensory acceptance,hexanal/3-methybutanal ratio,that may be a marker of partial NaCl substitution in salami.Thus,our results may be used to guide the use of NaCl substitution by KCl/CaCl_(2) in terms of volatile compounds.
