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

Autores
Marchetti, Lucas; Argel, Natalia Soledad; Andrés, Silvina Cecilia; Califano, Alicia Noemí
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 propertieswere determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulationswas also studied in a controlstress 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Exactas
Materia
Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/143280
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/143280
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Sodium-reduced lean sausages with fish oil optimized by a mixture design approachMarchetti, LucasArgel, Natalia SoledadAndrés, Silvina CeciliaCalifano, Alicia NoemíCiencias ExactasLow-fatMeat emulsionLow-sodiumPotassiumTextureRheologyA 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 propertieswere determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulationswas also studied in a controlstress 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Exactas2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf67-77http://sedici.unlp.edu.ar/handle/10915/143280enginfo:eu-repo/semantics/altIdentifier/issn/0309-1740info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2015.02.005info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:08:39Zoai:sedici.unlp.edu.ar:10915/143280Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:08:39.473SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
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
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author Marchetti, Lucas
author_facet Marchetti, Lucas
Argel, Natalia Soledad
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author_role author
author2 Argel, Natalia Soledad
Andrés, Silvina Cecilia
Califano, Alicia Noemí
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
topic Ciencias Exactas
Low-fat
Meat emulsion
Low-sodium
Potassium
Texture
Rheology
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 propertieswere determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulationswas also studied in a controlstress 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Exactas
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 propertieswere determined; afterwards they were mathematically modeled as a function of salts content. The thermo-rheological behavior of the different formulationswas also studied in a controlstress 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
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/10915/143280
url http://sedici.unlp.edu.ar/handle/10915/143280
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0309-1740
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2015.02.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
67-77
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
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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