期刊
MEAT SCIENCE
卷 93, 期 3, 页码 776-785出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.11.040
关键词
Fermented sausages; Salt reduction; Volatile compounds; Aroma; Flavour
资金
- MINECO (Spain) [AGL 2009-08787, BES-2010-030850]
- GVA, Spain [PROMETEO 2012-001]
- FEDER funds
Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied. The aroma compounds were identified by GC-MS and olfactometry analyses. Small salt reduction (16%) (RS) affected sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality. The substitution by KCl (RSK) produced the same acceptability by consumers as for high salt (S) treatment except for the aroma that was not improved by KCl addition. The aroma was affected due to the reduction in sulfur and acids and the increase of aldehyde compounds. Aroma compounds that characterized the high salt treatment (S) were dimethyl trisulfide, 3-methyl thiophene, 2,3-butanedione, 2-nonanone and acetic acid. (c) 2012 Elsevier Ltd. All rights reserved.
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