Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Meat Science

Volumn 89, Issue 1, 2011, Pages 58-64

  Ripollés, Susana ^a   Campagnol, Paulo Cezar Bastianello ^b   Armenteros, Mónica ^c   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Chloride salts; Dry cured ham; Lipase; Lipid oxidation; Lipolysis; Salt replacement

Indexed keywords

CARDIO-VASCULAR DISEASE; CHLORIDE SALTS; DRY-CURED HAM; FREE FATTY ACID; LIPASE ACTIVITY; LIPID OXIDATION; LIPOLYSIS; PARTIAL REPLACEMENT;

CALCIUM CHLORIDE; CURING; ENZYMES; FATTY ACIDS; HEALTH RISKS; MEATS; OXIDATION; SODIUM CHLORIDE;

DRYING;

CALCIUM CHLORIDE; FOOD PRESERVATIVE; INORGANIC SALT; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; LIPOLYSIS; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SWINE; TASTE;

ANIMALS; CALCIUM CHLORIDE; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; LIPASE; LIPOLYSIS; MAGNESIUM CHLORIDE; MEAT PRODUCTS; OXIDATION-REDUCTION; POTASSIUM CHLORIDE; SALTS; SWINE; TASTE;

EID: 79956092048     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.021     Document Type: Article

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