Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.

@article{Gimeno1999InfluenceOP,
  title={Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.},
  author={Octavio {\'A}ngel Fenollar Gimeno and Iciar Astiasar{\'a}n and Jos{\'e} Mar{\'i}a Barreiro Bello},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 3},
  pages={
          873-7
        }
}
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… CONTINUE READING
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