کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223022 464324 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
ترجمه فارسی عنوان
تأثیر جایگزینی نمک های کلرید سدیم بر روی پروتئولیز و خواص رئولوژیکی سوسیس های تهیه شده خشک
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• KCl and CaCl2 did not cause changes in the myofibrillar proteins.
• CaCl2 decreased the degradation of sarcoplasmic proteins.
• KCl decreased the sample firmness.
• CaCl2 increased the hardness of the samples.
• CaCl2 decreased the firmness of the samples over storage time.

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. The reduction or replacement of NaCl by KCl decreased sample firmness, whereas the addition of CaCl2 increased the hardness of the samples.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 151, April 2015, Pages 16–24
نویسندگان
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