Artículos de revistas
Is There A Potential Consumer Market For Low-sodium Fermented Sausages?
Registro en:
Is There A Potential Consumer Market For Low-sodium Fermented Sausages?. Wiley-blackwell, v. 80, p. S1093-S1099 MAY-2015.
0022-1147
WOS:000354297800026
10.1111/1750-3841.12847
Autor
Dos Santos
Bibiana A.; Campagnol
Paulo C. B.; da Cruz
Adriano G.; Morgano
Marcelo A.; Wagner
Roger; Pollonio
Marise A. R.
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1: 1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1: 1). 80 5
S1093 S1099 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)