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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

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dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Aristoy, M. C. es_ES
dc.contributor.author Toldra, Fidel es_ES
dc.date.accessioned 2017-05-03T11:49:34Z
dc.date.available 2017-05-03T11:49:34Z
dc.date.issued 2013-07
dc.identifier.issn 0032-079X
dc.identifier.uri http://hdl.handle.net/10251/80445
dc.description.abstract [EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality and safety. The aim of this work is to review the possibilities of magnesium ion, due to its healthy properties, to become a partial substitute of sodium in the production of fish and meat products, and a particular case for Spanish dry-cured ham and loin. Magnesium diffusion into different muscle based foods such as ham or loin, and its effect in the most important characteristics of the final product (microbiology, physico-chemical and sensory properties) has been analyzed. Results show that magnesium has more difficulty to penetrate inside the muscle and slightly modifies the water-holding capacity of proteins, their solubility and the enzymatic activity. Salty taste, bitterness and off-flavor are the most affected characteristics. However, these effects could be compensated by using longer post-salting periods and by employing masking agents. It is possible to reduce the sodium content in fish and meat products using magnesium as one of the ingredients, allowing to obtain new products with similar physicochemical characteristics and safety conditions. es_ES
dc.description.sponsorship Grant AGL2007-65379-C02-01 & 02 and AGL2010-16305 from Ministry of Science and Innovation (Spain) and FEDER funds are acknowledged.
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Plant and Soil es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Sodium replacement es_ES
dc.subject Magnesium es_ES
dc.subject Dry-cured ham es_ES
dc.subject Animal origin foods es_ES
dc.subject Low sal es_ES
dc.subject Fish products es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Partial replacement of sodium in meat and fish products by using magnesium salts. A review es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11104-012-1461-7
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2007-65379-C02-01/ES/DESARROLLO DE METODOS RAPIDOS DE CONTROL DE LA CALIDAD Y SEGURIDAD DEL PROCESO DE FABRICACION DEL JAMON CURADO/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-16305/ES/ESTUDIO DE LOS PEPTIDOS BIOACTIVOS DEL JAMON CURADO/
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Barat Baviera, JM.; Pérez-Esteve, É.; Aristoy, MC.; Toldra, F. (2013). Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant and Soil. 368(1-2):179-188. https://doi.org/10.1007/s11104-012-1461-7 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s11104-012-1461-7 es_ES
dc.description.upvformatpinicio 179 es_ES
dc.description.upvformatpfin 188 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 368 es_ES
dc.description.issue 1-2 es_ES
dc.relation.senia 257840 es_ES
dc.identifier.eissn 1573-5036
dc.contributor.funder Ministerio de Ciencia e Innovación
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
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