Document Detail


Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.
MedLine Citation:
PMID:  10552384     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactured with a mixture of (2.29%) different salts (NaCl, KCl, and CaCl(2)) with an equivalent ionic strength to that of the control manufactured with 2.6% NaCl. The use of this salt mixture affected the texture profile analysis (TPA), giving rise to a significant reduction in hardness, cohesiveness, gumminess and chewiness. Instrumental color values showed higher b (yellowness) and L (lightness) values. Sensory texture and color intensity yielded lower scores, but they were classified as acceptable. Principal component analysis was carried out with the instrumental measures. The two principal components explained 76.9% of the variance. Modified and control samples were separated by the first component, which explained 57.1% of the variance and was defined basically by texture parameters.
Authors:
O Gimeno; I Astiasarán; J Bello
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  47     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  1999 Mar 
Date Detail:
Created Date:  2000-08-21     Completed Date:  2000-08-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  873-7     Citation Subset:  IM    
Affiliation:
Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain.
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MeSH Terms
Descriptor/Qualifier:
Animals
Calcium Chloride*
Color
Fermentation
Food Handling / methods
Meat Products / analysis*
Potassium Chloride*
Sodium Chloride*
Swine
Chemical
Reg. No./Substance:
10043-52-4/Calcium Chloride; 7447-40-7/Potassium Chloride; 7647-14-5/Sodium Chloride

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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