Nachtigall Fabiane M, Vidal Vitor A S, Pyarasani Radha D, Domínguez Rubén, Lorenzo José M, Pollonio Marise A R, Santos Leonardo S
Intituto de Ciencias Químicas Aplicadas, Universidad Autónoma de Chile, Talca 3467987, Chile.
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, São Paulo, Brazil.
Foods. 2019 Nov 20;8(12):595. doi: 10.3390/foods8120595.
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 (CaCl) 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 CaCl salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl 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.
本研究的目的是研究用氯化钾（KCl）和氯化钙（CaCl）替代氯化钠（NaCl）对咸肉脂肪分解和脂质氧化的减少及部分替代作用，旨在降低钠含量。为评估不同盐对脂质氧化的影响，在180天内进行了硫代巴比妥酸反应性物质（TBARs）测定。此外，还进行了电喷雾串联质谱（ESI-MS/MS）和气相色谱（GC）分析，以检测和鉴定肉类加工过程中的氧化脂质、挥发性化合物和游离脂肪酸谱。不同咸肉的脂质谱表明，与NaCl和KCl盐的组合相比，CaCl盐引发了更多的脂质氧化，突出了CaCl对增加脂肪分解反应的影响。此外，两项分析的结果均表明，NaCl和KCl盐的组合可以作为降低钠含量的良好替代品，而不会影响咸肉的质量。
