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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.