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Title: Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages
Authors: Laranjo, Marta
Agulheiro-Santos, A.C.
Potes, M.E.
Cabrita, M.J
Garcia, R.
Fraqueza, M.J.
Elias, M.
Keywords: dry-fermented meat sausages
food safety
salt content
fatty acids profile
sensoty analysis
Issue Date: Sep-2015
Citation: Laranjo, M., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Fraqueza, M.J., Elias, M. - 2015 - Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages. Food Control 56 : 119 - 127doi:10.1016/j.foodcont.2015.03.018
Abstract: 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 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.
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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