title: Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.
abstract: The effect of partial replacement of NaCl with KCl on the nitrosation process of dry fermented sausages elaborated with L. plantarum + S. carnosus as starter culture was analysed. The Na (+)K (+) ratio decreased from 4.38 in the control to 0.86 in the modified product. The nitrosation process happened in a quicker and more intense way from the beginning of the process onwards. The chemical conversion percentages (nitrosopigments/total pigments × 100) were higher during the whole ripening process in the modified product. This fact agrees with the highest acidification found in the modified products. Also, a reduced degree of pigment oxidation was found.
authors: Departamento de Bromatología, Tecnología de Alimentes y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080, Pamplona, Spain.
authors: C
authors: C
authors: Ibañez
authors: L
authors: L
authors: Quintanilla
authors: C
authors: C
authors: Cid
authors: I
authors: I
authors: Astiasaran
authors: J
authors: J
authors: Bello