RT info:eu-repo/semantics/article
T1 Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
A1 Ferreira, Iasmin
A1 Leite, Ana
A1 Vasconcelos, Lia
A1 Rodrigues, Sandra
A1 Mateo Oyagüe, Javier
A1 Munekata, Paulo E. S.
A1 Teixeira, Alfredo
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Glasswort
K1 Halophytes
K1 Sodium reduction
K1 Dry-cured pork belly
K1 Color
K1 Fatty acid profile
K1 Sensory profile
K1 3309 Tecnología de Los Alimentos
AB [EN] Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies.
PB MDPI
LK https://hdl.handle.net/10612/20507
UL https://hdl.handle.net/10612/20507
NO Ferreira, I., Leite, A., Vasconcelos, L., Rodrigues, S., Mateo, J., Munekata, P. E. S., & Teixeira, A. (2022). Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer. Foods, 11(23), Article e3816. https://doi.org/10.3390/FOODS11233816
NO Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 03-jun-2024