Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution

Autores
Marchetti, Lucas; Andrés, Silvina Cecilia; Califano, Alicia Noemí
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 1 DHA.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Meat sausages
Sodium
Changes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/103406
Acceder
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spelling Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitutionMarchetti, LucasAndrés, Silvina CeciliaCalifano, Alicia NoemíCiencias ExactasMeat sausagesSodiumChangesStorage 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 1 DHA.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2016-07-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1-11http://sedici.unlp.edu.ar/handle/10915/103406enginfo:eu-repo/semantics/altIdentifier/url/https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12920info:eu-repo/semantics/altIdentifier/issn/0145-8892info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12920info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:03:21Zoai:sedici.unlp.edu.ar:10915/103406Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:03:21.374SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
spellingShingle Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
Marchetti, Lucas
Ciencias Exactas
Meat sausages
Sodium
Changes
title_short Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_full Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_fullStr Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_full_unstemmed Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
title_sort Physicochemical, microbiological and oxidative changes during refrigerated storage of N-3 pufa enriched cooked meat sausages with partial nacl substitution
dc.creator.none.fl_str_mv Marchetti, Lucas
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author Marchetti, Lucas
author_facet Marchetti, Lucas
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_role author
author2 Andrés, Silvina Cecilia
Califano, Alicia Noemí
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Meat sausages
Sodium
Changes
topic Ciencias Exactas
Meat sausages
Sodium
Changes
dc.description.none.fl_txt_mv 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 1 DHA.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description 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 1 DHA.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/103406
url http://sedici.unlp.edu.ar/handle/10915/103406
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12920
info:eu-repo/semantics/altIdentifier/issn/0145-8892
info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.12920
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1-11
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
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reponame_str SEDICI (UNLP)
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instname_str Universidad Nacional de La Plata
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institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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