Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/179324
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Effect of the use of entire male fat in the production of reduced salt fermented sausages |
Autor: | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | Palabras clave: | Fermented sausages Salt reduction Boar taint Volatile compounds Aroma |
Fecha de publicación: | 2-feb-2016 | Editor: | Elsevier | Citación: | Meat Science 116 : 140-150 (2016) | Resumen: | The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts. | Versión del editor: | https://doi.org/10.1016/j.meatsci.2016.02.005 | URI: | http://hdl.handle.net/10261/179324 | DOI: | 10.1016/j.meatsci.2016.02.005 | ISSN: | 0309-1740 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
2016 Meat Sci 116 140-150.pdf | Artículo principal | 834,21 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
25
checked on 11-abr-2024
WEB OF SCIENCETM
Citations
21
checked on 14-feb-2024
Page view(s)
186
checked on 23-abr-2024
Download(s)
295
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons