Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

2015 ◽  
Vol 76 ◽  
pp. 725-734 ◽  
Author(s):  
B.A. Dos Santos ◽  
P.C. Bastianello Campagnol ◽  
A.G. da Cruz ◽  
M.T.E.L. Galvão ◽  
R.A. Monteiro ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Trained Panel ◽  
Dry Fermented Sausages

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

scholarly journals Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Fatty Acids ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Good Alternative ◽  
Curing Process ◽  
Low Sodium ◽  
Oxidative Reactions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
And Storage

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
...  
Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat Science ◽  
1997 ◽  
Vol 46 (1) ◽  
pp. 115-128 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernandez ◽  
Gonzalo D.Garcia De Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordoñez
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages
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