| Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus. | |
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MedLine Citation:
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PMID: 22060589 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The effect of partial replacement of NaCl (3% NaCl) with KCl (1.5% NaCl and 1% KCl) on the lipid fraction of dry fermented sausages inoculated with Lactobacillus plantarum and Staphylococcus carnosus as starter culture was analysed. The reduction in salt concentration did not affect the Micrococcaceae count. A positive effect on the intensity of lipolytic activity was observed as a consequence of the decrease in salt level. There was no decrease in the oxidative processes. The higher amounts of volatile fatty acids found suggest that the tested modification enhances some of their mechanisms of synthesis. |
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Authors:
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L Quintanilla; C Ibañez; C Cid; I Astiasarán; J Bello |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 43 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1996 Jul |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 225-34 Citation Subset: - |
Affiliation:
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Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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