Abstract
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.
Highlights
Salted meats are consumed and appreciated worldwide because of their unique sensory characteristics and shelf stable properties
Salted meats products are susceptible to the rapid development of lipid oxidation due to high NaCl concentration, which is considered as a potent pro-oxidant and has a low or intermediate water activity [28]
Our results showed that the partial replacement of NaCl by KCl and CaCl2 influenced the lipolysis reactions and lipid profile in reduced sodium salted meats
Summary
Salted meats are consumed and appreciated worldwide because of their unique sensory characteristics and shelf stable properties. The consumption is an excellent alternative to improve the nutritional status of people who lives in an area with deficiencies in the cold chain. Despite all these benefits, these meat products have high sodium content and depend of good gastronomy practices to provide an adequate desalting step not always observed by consumers. Many countries have traditional salted meat such as biltong in South Africa, jerked beef in Brazil [2], bresaola in Italy [3], and cecina in Spain [4]. In Brazil, these products are consumed in a large scale being an important economical item for national meat industry focused in exportation due to high acceptation sensory
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
