Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
Meat Sci
; 93(3): 776-85, 2013 Mar.
Article
em En
| MEDLINE
| ID: mdl-23261539
ABSTRACT
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.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Cloreto de Potássio
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Paladar
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Cloreto de Sódio na Dieta
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Comportamento do Consumidor
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Compostos Orgânicos Voláteis
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Produtos da Carne
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Odorantes
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article