title: Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.
abstract: The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichón," phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In "chorizo," the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry-ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality.
  
  
  CONCLUSIONS
  The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates.
authors.affiliation: Dept. of Food Hygiene and Technology, Univ. of León, Campus Vegazana s/n, 24071 León, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Fonseca
authors.forename: Victor
authors.initials: V
authors.lastname: Kuri
authors.forename: José M
authors.initials: JM
authors.lastname: Zumalacárregui
authors.forename: Ana
authors.initials: A
authors.lastname: Fernández-Diez
authors.forename: Bettit K
authors.initials: BK
authors.lastname: Salvá
authors.forename: Irma
authors.initials: I
authors.lastname: Caro
authors.forename: M Teresa
authors.initials: MT
authors.lastname: Osorio
authors.forename: Javier
authors.initials: J
authors.lastname: Mateo
mesh_terms: D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003890:Desiccation; D005285:Fermentation; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D010710:Phosphates / Q000032:analysis* / Q000378:metabolism; D013030:Spain; D013552:Swine
chemical_list: D005503:Food Additives; D010710:Phosphates