Please use this identifier to cite or link to this item:
|Title: ||EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGES|
|Authors: ||Laranjo, Marta|
Cabrita, Maria J.
Rocha, João M.
Roseiro, Luísa C.
Fernandes, Maria J.
Fraqueza, Maria J.
|Keywords: ||biogenic amines|
|Issue Date: ||2016|
|Publisher: ||Instituto Politécnico de Portalegre|
|Abstract: ||Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat
industry needs to reduce salt in their products. However, production of low-salt content dry-cured
not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese
traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic
amines content, fatty acids profile, texture profile analyses and sensory panel evaluations were
considered. Differences due to salt reduction were noticeable in a faint increase in water activity,
which slightly favoured microbial growth, with the highest yeasts numbers found in 6% salt sausages.
Total biogenic amines content ranged from 224.72 to 1302.81 mg kg-1 dry matter, with higher
amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine
significant differences were observed due to salt content. However, texture profile analysis revealed
that low-salt products showed lower resilience and cohesiveness, even though no textural changes
were observed by the panellists. Nevertheless, low-salt sausages were clearly preferred.
Still, taking the safety of these traditional meat products into account, the results obtained for pH, aw
and biogenic amines, have shown that a reduction in salt content should be accompanied by
complementary safety measures, such as the use of starter cultures to minimise microbiological and
|Appears in Collections:||MED - Artigos em Livros de Actas/Proceedings|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.