https://socictopen.socict.org/files/original/dea9a754c552eacd87bea23f16b3e9fc.pdf 594d34a9fc6d0b9618ca6881ac3fb6e7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile Creator An entity primarily responsible for making the resource Luis Tejada, Laura Buendía-Moreno, Elisa Álvarez, Agustín Palma, Eva Salazar, Beatriz Muñoz, Adela Abellán Description An account of the resource The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), &lt;3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P &lt; 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration “reduced Na content “with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P &lt; 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria. Date A point or period of time associated with an event in the lifecycle of the resource 2021 Subject The topic of the resource Sausage, mineral salt (Winbi), nutrition and health food labeling, nutrition properties, sodium chloride replacement Identifier An unambiguous reference to the resource within a given context 10.3389/fnut.2021.642726 Source A related resource from which the described resource is derived Frontiers in Nutrition Publisher An entity responsible for making the resource available Frontiers Media S.A. Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nutrition. Foods and food supply Relation A related resource <a href="https://www.frontiersin.org/articles/10.3389/fnut.2021.642726/full" target="_blank" rel="noreferrer noopener">https://www.frontiersin.org/articles/10.3389/fnut.2021.642726/full</a>