Please use this identifier to cite or link to this item:

Title: Impact of salt reduction on biogenic amines, fatty acids, microbiota, texure and sensory profile in traditional blood dry-cured sausages
Authors: Laranjo, Marta
Gomes, Ana
Agulheiro-Santos, A.C.
Potes, M.E.
Cabrita, Maria João
Garcia, Raquel
Rocha, João Miguel
Roseiro, Luisa Cristina
Fernandes, Maria José
Fraqueza, Maria João
Elias, Miguel
Keywords: dry-cured sausages
biogenic amines
fatty acids
food safety
texture profile analysis
sensory evaluation
Issue Date: 2017
Citation: Laranjo, M., Gomes, A., Agulheiro-Santos, A.C., Potes, M.E., Cabrita, M.J., Garcia, R., Rocha, J.M. Roseiro, L.C., Fernandes, M.J., Fraqueza, M.J., Elias, M. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chemistry 218 (2017)129 - 136
Abstract: Meat industry needs to reduce salt in their products due to healthy issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physico-chemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences to salt reduction were preceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg Kg-1 fresh matter, with higher amount, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine anda other vasoactive amines remained at low levels, thus not affecting consumers' health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists.
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

Files in This Item:

File Description SizeFormat
3 - LARANJO ET AL., 2017 - Impact of salt reduction on biogenic amines, fatty acids, microb, texture and sensory prof in trad blood dry-cured sausages.pdf283.89 kBAdobe PDFView/Open
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Dspace Dspace
DSpace Software, version 1.6.2 Copyright © 2002-2008 MIT and Hewlett-Packard - Feedback
UEvora B-On Curriculum DeGois