Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance

Autores
de Almeida, Marcio Aurélio; Fadda, Silvina G.; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; da Silva Pinto, Jair Sebastião; Castillo, Carmen Josefina Contreras
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; Brasil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vicente, Miguel Ángel Sentandreu. Consejo Superior de Investigaciones Científicas; España
Fil: Villanueva, Nilda Doris Montes. Universidad Católica Sedes Sapientiae; Perú
Fil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; Brasil
Fil: Castillo, Carmen Josefina Contreras. Universidade de Sao Paulo; Brasil
Materia
Strecker reactions
Hexanal
3-methylbutanal
Low sodium
SPME/HRGC-MS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/260609
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/260609
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptancede Almeida, Marcio AurélioFadda, Silvina G.Vicente, Miguel Ángel SentandreuVillanueva, Nilda Doris Montesda Silva Pinto, Jair SebastiãoCastillo, Carmen Josefina ContrerasStrecker reactionsHexanal3-methylbutanalLow sodiumSPME/HRGC-MShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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.Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; BrasilFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Vicente, Miguel Ángel Sentandreu. Consejo Superior de Investigaciones Científicas; EspañaFil: Villanueva, Nilda Doris Montes. Universidad Católica Sedes Sapientiae; PerúFil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; BrasilFil: Castillo, Carmen Josefina Contreras. Universidade de Sao Paulo; BrasilSpringer2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/260609de 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; 1-122661-8974CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://fppn.biomedcentral.com/articles/10.1186/s43014-024-00236-6info:eu-repo/semantics/altIdentifier/doi/10.1186/s43014-024-00236-6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:38:41Zoai:ri.conicet.gov.ar:11336/260609instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:38:41.646CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
title Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
spellingShingle Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
de Almeida, Marcio Aurélio
Strecker reactions
Hexanal
3-methylbutanal
Low sodium
SPME/HRGC-MS
title_short Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
title_full Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
title_fullStr Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
title_full_unstemmed Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
title_sort Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
dc.creator.none.fl_str_mv de Almeida, Marcio Aurélio
Fadda, Silvina G.
Vicente, Miguel Ángel Sentandreu
Villanueva, Nilda Doris Montes
da Silva Pinto, Jair Sebastião
Castillo, Carmen Josefina Contreras
author de Almeida, Marcio Aurélio
author_facet de Almeida, Marcio Aurélio
Fadda, Silvina G.
Vicente, Miguel Ángel Sentandreu
Villanueva, Nilda Doris Montes
da Silva Pinto, Jair Sebastião
Castillo, Carmen Josefina Contreras
author_role author
author2 Fadda, Silvina G.
Vicente, Miguel Ángel Sentandreu
Villanueva, Nilda Doris Montes
da Silva Pinto, Jair Sebastião
Castillo, Carmen Josefina Contreras
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Strecker reactions
Hexanal
3-methylbutanal
Low sodium
SPME/HRGC-MS
topic Strecker reactions
Hexanal
3-methylbutanal
Low sodium
SPME/HRGC-MS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: de Almeida, Marcio Aurélio. Universidade de Sao Paulo; Brasil
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vicente, Miguel Ángel Sentandreu. Consejo Superior de Investigaciones Científicas; España
Fil: Villanueva, Nilda Doris Montes. Universidad Católica Sedes Sapientiae; Perú
Fil: da Silva Pinto, Jair Sebastião. Universidade de Sao Paulo; Brasil
Fil: Castillo, Carmen Josefina Contreras. Universidade de Sao Paulo; Brasil
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/260609
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
2661-8974
CONICET Digital
CONICET
url http://hdl.handle.net/11336/260609
identifier_str_mv 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
2661-8974
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://fppn.biomedcentral.com/articles/10.1186/s43014-024-00236-6
info:eu-repo/semantics/altIdentifier/doi/10.1186/s43014-024-00236-6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082867380092928
score 13.22299

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