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dc.contributor.author
Marchetti, Lucas
dc.contributor.author
Andres, Silvina Cecilia
dc.contributor.author
Califano, Alicia Noemi
dc.date.available
2018-08-27T21:05:22Z
dc.date.issued
2017-06
dc.identifier.citation
Marchetti, Lucas; Andres, Silvina Cecilia; Califano, Alicia Noemi; Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 3; 6-2017; 1-12
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/57311
dc.description.abstract
Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (≤5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15–18 g of this product would cover the recommended daily intake of EPA + DHA. Practical Applications: In previous works, we developed formulations replacing the beef fat with preemulsified and deodorized marine oil. We also study an alternative formulation with low sodium content. These characteristics are a necessity for the consumers who are demanding better nutritional quality products, and the producers must attend that demand. Other authors have studied different low fat and/or low sodium meat systems or meat emulsions with different fat sources to enhance the nutritional quality. Nevertheless there is not much knowledge of the stability of these new meat systems, containing more water, and more PUFA. Thus, the aim of this research was to study the storage stability of different cooked meat sausages with fish oil from different approaches (microbial, physicochemical and oxidative). Assuring the stability of these products is essential to the producers to maximize the shelf-life.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
N3 Pufa Enriches Sausages
dc.subject
Low Sodium Content
dc.subject
Refrigerated Storage
dc.subject
Tocopherols
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-27T14:05:37Z
dc.journal.volume
41
dc.journal.number
3
dc.journal.pagination
1-12
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Marchetti, Lucas. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Journal of Food Processing and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.12920
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12920
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