Influence of partial replacement of NaCl with KCl and CaCl2 oil texture and color of dry fermented sausages

被引:90
作者
Gimeno, O [1 ]
Astiasarán, I [1 ]
Bello, J [1 ]
机构
[1] Univ Navarra, Fac Farm, Dept Bromatol Tecnol Alimentos & Toxicol, E-31080 Pamplona, Spain
关键词
dry fermented sausages; salt mixture; color and texture;
D O I
10.1021/jf980597q
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactured with a mixture of (2.29%) different salts (NaCl, KCI, and CaCl2) with an equivalent ionic strength to that of the control manufactured with 2.6% NaCl. The use of this salt mixture affected the texture profile analysis (TPA), giving rise to a significant reduction in hardness, cohesiveness, gumminess and chewiness. Instrumental color values showed higher b* (yellowness) and L* (lightness) values. Sensory texture and color intensity yielded lower scores, but they were classified as acceptable. Principal component analysis was carried out with the instrumental measures. The two principal components explained 76.9% of the variance. Modified and control samples were separated by the first component, which explained 57.1% of the variance and was defined basically by texture parameters.
引用
收藏
页码:873 / 877
页数:5
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