Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.

Clicks: 296
ID: 89697
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #40 of 67 articles by views in food research international (ottawa, ont)

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl) on water behavior in salted meat during 180 days of shelf life by Low Field Nuclear Magnetic Resonance and physicochemical analysis. Four salted meat treatments were made using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl +50% KCl; F2: 50% NaCl +50% CaCl; F3: 50% NaCl +25% KCl + 25% CaCl. The analyses performed were: moisture, pH, aw, weight loss and Low Field Nuclear Magnetic Resonance. The use of CaCl as a salt substitute to NaCl during the elaboration of salted meat caused a decrease of pH and higher values of aw and weight loss when compared with the treatments containing only NaCl or NaCl + KCl. The morphology of the salted meat changed with the addition of CaCl, possibly making the matrix structure more open and facilitating dehydration, whereas the NaCl replacement by KCl did not cause significant modifications in salted meat characteristics during 180 days of storage. In general, the results demonstrated that the addition of KCl may be a good alternative to reduce the sodium content in salted meat product, and the Low Field Nuclear Magnetic Resonance method has proved a good tool for obtaining additional information on the changes that salts can cause in the structure of salted meat products.
Reference Key
vidal2019understandingfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Vidal, Vitor A S;Bernardinelli, Oigres Daniel;Paglarini, Camila S;Sabadini, Edvaldo;Pollonio, Marise A R;
Journal food research international (ottawa, ont)
Year 2019
DOI
S0963-9969(19)30520-4
URL
Keywords
sodium reduction bovine meat chloride salts lf-nmr salt dehydration

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.