期刊
MEAT SCIENCE
卷 94, 期 4, 页码 438-446出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.03.019
关键词
Merguez; Konjac gel matrix; Olive oil; Salt reduction; Improving fat; Refrigerated storage
资金
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I + D + I) [AGL2008-04892-CO3-01, AGL2010-19515/ALI, AGL2011-29644-C02-01]
- Consolider-Ingenio: CARNISENUSA, Ministerio de Ciencia y Tecnologia [CSD2007-00016]
This paper evaluates the nutritional values and stability during refrigerated storage of fresh beef merguez sausage as affected by a reformulation process which modified the fat content both by reducing fat (replacing beef fat with konjac gel) and incorporating olive oil (replacing beef fat with olive oil stabilized in a konjac matrix) and by reducing sodium content, replacing sodium chloride with a salt mixture (containing potassium chloride, calcium chloride and magnesium chloride). A preservative (sodium metabisulphite) was also used to extend the shelf-life of the product. The fat was reduced by 32 to 80% and sodium by over 36%. The reformulation did not negatively affect the sensory evaluation. Low microbiota growth rate and biogenic amines were attributed mainly to the presence of sodium metabisulphite. This preservative could be used in the reformulation to enhance safety and/or extend the shelf-life of this type of product. (C) 2013 Elsevier Ltd. All rights reserved,
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据