Cittadini, AuroraDomínguez, RubénSarriés Martínez, María VictoriaPateiro, MirianLorenzo, José M.2023-10-262023Cittadini, A., Domínguez, R., Sarriés, M. V., Pateiro, M., & Lorenzo, J. M. (2023). Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”. Meat Science, 204, 109253. https://doi.org/10.1016/j.meatsci.2023.1092530309-174010.1016/j.meatsci.2023.109253https://academica-e.unavarra.es/handle/2454/46648This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal “cecina”. Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine “cecinas” with an enhanced mineral and healthier profile, without altering most of the sensorial properties.application/pdfapplication/mswordeng© 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0.Foal meat productHealthy dry-cured "cecina"Nutritional compositionSensory analysisSodium reductionVolatile compoundsArtículo / Artikulua2023-10-26Acceso embargado / Sarbidea bahitua dagoinfo:eu-repo/semantics/embargoedAccess