Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.

Autores
Marchetti, Lucas; Argel, Natalia Soledad; Andres, Silvina Cecilia; Califano, Alicia Noemi
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural properties were determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulations was also studied in a control-stress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Argel, Natalia Soledad. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Materia
Low-Fat
Meat Emulsion
Low-Sodium
Potassium
Texture
Rheology
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:11336/10240
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.Marchetti, LucasArgel, Natalia SoledadAndres, Silvina CeciliaCalifano, Alicia NoemiLow-FatMeat EmulsionLow-SodiumPotassiumTextureRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural properties were determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulations was also studied in a control-stress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Argel, Natalia Soledad. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaElsevier2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10240Marchetti, Lucas; Argel, Natalia Soledad; Andres, Silvina Cecilia; Califano, Alicia Noemi; Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.; Elsevier; Meat Science; 104; 6-2015; 67–770309-1740enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2015.02.005info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S030917401500042Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:26Zoai:ri.conicet.gov.ar:11336/10240instacron: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:34982025-09-03 10:07:26.633CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
title Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
spellingShingle Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
Marchetti, Lucas
Low-Fat
Meat Emulsion
Low-Sodium
Potassium
Texture
Rheology
title_short Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
title_full Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
title_fullStr Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
title_full_unstemmed Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
title_sort Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.
dc.creator.none.fl_str_mv Marchetti, Lucas
Argel, Natalia Soledad
Andres, Silvina Cecilia
Califano, Alicia Noemi
author Marchetti, Lucas
author_facet Marchetti, Lucas
Argel, Natalia Soledad
Andres, Silvina Cecilia
Califano, Alicia Noemi
author_role author
author2 Argel, Natalia Soledad
Andres, Silvina Cecilia
Califano, Alicia Noemi
author2_role author
author
author
dc.subject.none.fl_str_mv Low-Fat
Meat Emulsion
Low-Sodium
Potassium
Texture
Rheology
topic Low-Fat
Meat Emulsion
Low-Sodium
Potassium
Texture
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural properties were determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulations was also studied in a control-stress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.
Fil: Marchetti, Lucas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Argel, Natalia Soledad. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Andres, Silvina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Califano, Alicia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
description A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural properties were determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulations was also studied in a control-stress rheometer. The optimal sodium reduction was found employing a desirability function approach. This formulation was experimentally validated and employed for microstructure analysis by environmental scanning microscopy. The results obtained in this work revealed that partial sodium replacement affected the matrix microstructure, but this change had no impact on sensory acceptability. In comparison with US and Argentinean commercial sausages, our product has 58% and 70% less Na+ respectively.
publishDate 2015
dc.date.none.fl_str_mv 2015-06
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/11336/10240
Marchetti, Lucas; Argel, Natalia Soledad; Andres, Silvina Cecilia; Califano, Alicia Noemi; Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.; Elsevier; Meat Science; 104; 6-2015; 67–77
0309-1740
url http://hdl.handle.net/11336/10240
identifier_str_mv Marchetti, Lucas; Argel, Natalia Soledad; Andres, Silvina Cecilia; Califano, Alicia Noemi; Sodium-reduced lean sausages with fish oil optimized by a mixture design approach.; Elsevier; Meat Science; 104; 6-2015; 67–77
0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2015.02.005
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S030917401500042X
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
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1842270004080279552
score 13.13397

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