title: Effect of the use of entire male fat in the production of reduced salt fermented sausages.
abstract: The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Corral
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Salvador
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es.
authors.forename: Mónica
authors.initials: M
authors.lastname: Flores
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry*; D000818:Animals; D005260:Female; D005285:Fermentation; D008297:Male; D008461:Meat Products / Q000032:analysis*; D012965:Sodium Chloride / Q000737:chemistry*; D013552:Swine; D055549:Volatile Organic Compounds / Q000737:chemistry
chemical_list: D055549:Volatile Organic Compounds; D012965:Sodium Chloride
keywords: Aroma; Boar taint; Fermented sausages; Salt reduction; Volatile compounds