2026-04-13T05:45:31Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1738682025-12-05T14:52:41Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Nachtigall, Fabiane M. author Silva Vidal, Vitor Andre author Pyarasani, Radha D. author Domínguez, Rubén author Lorenzo, Jose Miguel author Pollonio, Marise A. R. author Santos, Leonardo S. author 2021-02-11T07:52:24Z 2021-02-11T07:52:24Z 2019-11-20 2021-02-11T07:52:24Z 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 (CaCl2) 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 CaCl2 salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl2 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. Sal Àcids grassos Espectrometria de masses Salt Fatty acids Mass spectrometry Substitution Effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat