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Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages
- Gimeno, O., Astiasaran, I., Bello, J.
- Journal of agricultural and food chemistry 1999 v.47 no.3 pp. 873-877
- sausages, fermented foods, dried meat, sodium chloride, potassium chloride, calcium chloride, salts, mixtures, texture, color, principal component analysis, sensory evaluation, Spain
- 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.