| Title: | Salt reduction in slow fermented sausages affects the generation of aroma active compounds |
| Author(s): | Corral S; Salvador A; Flores M; |
| Address: | "Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC) Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain" |
| DOI: | 10.1016/j.meatsci.2012.11.040 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied. The aroma compounds were identified by GC-MS and olfactometry analyses. Small salt reduction (16%) (RS) affected sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality. The substitution by KCl (RSK) produced the same acceptability by consumers as for high salt (S) treatment except for the aroma that was not improved by KCl addition. The aroma was affected due to the reduction in sulfur and acids and the increase of aldehyde compounds. Aroma compounds that characterized the high salt treatment (S) were dimethyl trisulfide, 3-methyl thiophene, 2,3-butanedione, 2-nonanone and acetic acid" |
| Keywords: | "Acids Aldehydes Animals *Consumer Behavior Diet, Sodium-Restricted Fermentation Food Handling Food Microbiology Food Preferences Meat Products/*analysis Odorants/*analysis *Potassium Chloride *Sodium Chloride, Dietary Sulfur Swine *Taste Volatile Organic;" |
| Notes: | "MedlineCorral, Sara Salvador, Ana Flores, Monica eng Research Support, Non-U.S. Gov't England 2012/12/25 Meat Sci. 2013 Mar; 93(3):776-85. doi: 10.1016/j.meatsci.2012.11.040. Epub 2012 Nov 27" |
