title: Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus.
abstract: The effect of partial replacement of NaCl (3% NaCl) with KCl (1.5% NaCl and 1% KCl) on the lipid fraction of dry fermented sausages inoculated with Lactobacillus plantarum and Staphylococcus carnosus as starter culture was analysed. The reduction in salt concentration did not affect the Micrococcaceae count. A positive effect on the intensity of lipolytic activity was observed as a consequence of the decrease in salt level. There was no decrease in the oxidative processes. The higher amounts of volatile fatty acids found suggest that the tested modification enhances some of their mechanisms of synthesis.
authors: Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain.
authors: L
authors: L
authors: Quintanilla
authors: C
authors: C
authors: Ibañez
authors: C
authors: C
authors: Cid
authors: I
authors: I
authors: Astiasarán
authors: J
authors: J
authors: Bello