Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.
A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactured with a mixture of (2.29%) different salts (NaCl, KCl, and CaCl(2)) 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.
Gimeno
O
O
Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain.
Astiasarán
I
I
Bello
J
J
D000818:Animals; D002122:Calcium Chloride; D003116:Color; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D008461:Meat Products / Q000032:analysis*; D011189:Potassium Chloride; D012965:Sodium Chloride; D013552:Swine
D012965:Sodium Chloride; D011189:Potassium Chloride; D002122:Calcium Chloride