title: Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: development of a healthy venison salchichon.
abstract: The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physicochemical or sensory properties. Six types of salchichon were made using lean venison and a varying amount of pork meat (40%, 30%, 25%, 20%, 15% and 10%). All types displayed appropriate physicochemical properties (pH, aw, moisture loss) and color (L*, a*, b*) during ripening, as well as adequate levels of lipolysis (acidity index) and lipid oxidation (TBARS). Moreover, reduction of the amount of pork meat in salchichon prompted an increase in the relative percentage of polyunsaturated fatty acids. It was concluded that in making venison salchichon, the addition of a 25% pork meat is sufficient to ensure a satisfactory ripening process and physicochemical characteristics, optimal organoleptic properties and a higher percentage of polyunsaturated fatty acids than that found in traditional venison salchichon.
authors.affiliation: Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda Camilo José Cela s/n, 13071 Ciudad Real, Spain.
authors.forename: M C
authors.initials: MC
authors.lastname: Utrilla
authors.affiliation: Department of Analytical Chemistry and Food Technology, School of Engineers Agronomist, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda Camilo José Cela s/n, 13071 Ciudad Real, Spain.
authors.forename: A
authors.initials: A
authors.lastname: García Ruiz
authors.affiliation: Department of Analytical Chemistry and Food Technology, Faculty of Sciences and Technologies Chemistries, University of Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: Almudena.Soriano@uclm.es.
authors.forename: A
authors.initials: A
authors.lastname: Soriano
mesh_terms: D000328:Adult; D000818:Animals; D003116:Color; D003258:Consumer Behavior / Q000706:statistics & numerical data; D003670:Deer; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D063427:Food Quality; D006801:Humans; D015227:Lipid Peroxidation; D008066:Lipolysis; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D004041:Dietary Fats
keywords: Fatty acid profile; Physicochemical characteristics; Reduced fat content; Sensory analysis; Venison salchichon sausages