کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4559226 1628406 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
ترجمه فارسی عنوان
اثر ژنوتیپ، محتوای نمک و کالیبر بر کیفیت محصولات سوسیس خشک شده سنتی
کلمات کلیدی
سوسیس گوشت خشک شده، ایمنی مواد غذایی، محتوای نمک، مشخصات اسیدهای چرب، بافت، تجزیه و تحلیل احساسی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Low-salt Portuguese sausages from Alentejano and hybrid pig breed were studied.
• 3% salt sausages exhibit sensory evaluation similar to 5% ones.
• Sensory evaluation of sausages from two genotypes was similar.
• Large calibre sausages had better sensorial scores.

The increasing demand for traditional food products is concomitant with higher nutritional and health concerns. The effect of genotype, salt content and calibre on physicochemical, microbiological and texture parameters, along with sensory acceptability, was studied on low-salt Portuguese traditional dry-fermented sausages. A few significant differences were found in different microbial counts between different pork genotypes' sausages. Lauric and stearic fatty acids showed significantly higher values for hybrid genotype products, while contents in gadoleic, heneicosanoic, linoleic and linolenic acids were higher in Alentejano pork sausages. Unexpectedly, there are no significant differences between genotypes for oleic acid, although lower contents were found in the Alentejano genotype. Texture Profile Analysis revealed significant differences in hardness, adhesiveness, resilience and chewiness between genotypes, with Alentejano pork sausages being softer and thus easier to chew. Salt reduction does not negatively affect the quality and acceptability of sausages. Furthermore, the use of hybrid genotype meat does not mischaracterise a product traditionally made exclusively of Alentejano pig meat.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 56, October 2015, Pages 119–127
نویسندگان
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