Modificacions en la dinàmica de processat i en les característiques finals de productes carnis amb contingut reduït de sodi

• Autores: Anna Costa Corredor
• Directores de la Tesis: Pere Gou (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2010
• Idioma: catalán
• Tribunal Calificador de la Tesis: Pedro Roncalés Rabinal (presid.), Mònica Toldrá Alegret (secret.), José Javier Benedito Fort (voc.), Marta Gisbert Viguer (voc.), Josep Comaposada Beringues (voc.)
• Materias:
  • Química
    • Química inorgánica
      • Compuestos de sodio
  • Ciencias agrarias
    • Producción animal
      • Productos
  • Ciencias médicas
    • Ciencias de la nutrición
  • Ciencias tecnológicas
    • Tecnología de los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • In recent years, several studies have linked sodium intake to hypertension, and the consequent mortality risk due to vascular diseases. Several UE member states and the WHO recommend reducing the salt intake level to a maximum of 5 g per day. Salt is a useful ingredient for meat product processing. A reduction of added salt provokes a decrease in the quality of meat products. As a technological strategy, the reduction of the amount of added salt and the addition of potassium lactate, until a 30% molar substitution (taking into account the salt standard amount (30 g/kg)), have been proposed. This substitution could modify the product evolution during its processing. The knowledge of these effects could make the optimization of the process easier. In dry-cured meat products with a reduced salt content, it could be concluded that the proposed strategy reduces the processing period, as well as the anomalous texture risk; it increases the product safety and it does not modify the visual attributes.