Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (w...

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Autores: Mora, H., Serra Dalmau, Xavier, Guàrdia i Gasull, Ma Dolors, Arnau i Arboix, Jacint
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/4536
Acceso en línea:http://hdl.handle.net/20.500.12327/4536
Access Level:acceso abierto
Palabra clave:Carn de porc -- Greix -- Anàlisi
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spelling Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium contentMora, H.Serra Dalmau, XavierGuàrdia i Gasull, Ma DolorsArnau i Arboix, JacintCarn de porc -- Greix -- AnàlisiThe effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.ElsevierIndústries AlimentàriesQualitat i Tecnologia AlimentàriaIRTA. Recerca i Tecnologia Agroalimentàries201520252015202520142014info:eu-repo/semantics/article32 p.application/pdfhttp://hdl.handle.net/20.500.12327/4536reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)Inglésinfo:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 3.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/3.0/oai:repositori.irta.cat:20.500.12327/45362026-06-16T08:51:17Z
dc.title.none.fl_str_mv Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
title Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
spellingShingle Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
Mora, H.
Carn de porc -- Greix -- Anàlisi
title_short Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
title_full Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
title_fullStr Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
title_full_unstemmed Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
title_sort Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content
dc.creator.none.fl_str_mv Mora, H.
Serra Dalmau, Xavier
Guàrdia i Gasull, Ma Dolors
Arnau i Arboix, Jacint
author Mora, H.
author_facet Mora, H.
Serra Dalmau, Xavier
Guàrdia i Gasull, Ma Dolors
Arnau i Arboix, Jacint
author_role author
author2 Serra Dalmau, Xavier
Guàrdia i Gasull, Ma Dolors
Arnau i Arboix, Jacint
author2_role author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Qualitat i Tecnologia Alimentària
IRTA. Recerca i Tecnologia Agroalimentàries
dc.subject.none.fl_str_mv Carn de porc -- Greix -- Anàlisi
topic Carn de porc -- Greix -- Anàlisi
description The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014
2015
2015
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/4536
url http://hdl.handle.net/20.500.12327/4536
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 3.0 International
http://creativecommons.org/licenses/by-nc-nd/3.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 3.0 International
http://creativecommons.org/licenses/by-nc-nd/3.0/
dc.format.none.fl_str_mv 32 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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