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dc.contributor.author
de Almeida, Marcio Aurélio  
dc.contributor.author
Fadda, Silvina G.  
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Vicente, Miguel Ángel Sentandreu  
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Villanueva, Nilda Doris Montes  
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da Silva Pinto, Jair Sebastião  
dc.contributor.author
Castillo, Carmen Josefina Contreras  
dc.date.available
2025-05-07T12:40:04Z  
dc.date.issued
2024-09  
dc.identifier.citation
de Almeida, Marcio Aurélio; Fadda, Silvina G.; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; da Silva Pinto, Jair Sebastião; et al.; Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance; Springer; Food Production, Processing and Nutrition; 6; 1; 9-2024; 1-12  
dc.identifier.issn
2661-8974  
dc.identifier.uri
http://hdl.handle.net/11336/260609  
dc.description.abstract
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 CaCl2. Two controls, one with a highlevel 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 ubstitution in salami. Thus, our results may be used to guide the use of NaCl substitution by KCl/CaCl2 in terms of volatile compounds.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Strecker reactions  
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Hexanal  
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3-methylbutanal  
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Low sodium  
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SPME/HRGC-MS  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2025-05-07T10:34:08Z  
dc.journal.volume
6  
dc.journal.number
1  
dc.journal.pagination
1-12  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Vicente, Miguel Ángel Sentandreu. Consejo Superior de Investigaciones Científicas; España  
dc.description.fil
Fil: Villanueva, Nilda Doris Montes. Universidad Católica Sedes Sapientiae; Perú  
dc.description.fil
Fil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; Brasil  
dc.description.fil
Fil: Castillo, Carmen Josefina Contreras. Universidade de Sao Paulo; Brasil  
dc.journal.title
Food Production, Processing and Nutrition  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://fppn.biomedcentral.com/articles/10.1186/s43014-024-00236-6  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1186/s43014-024-00236-6