English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/65001
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix

AuthorsTriki, M. ; Herrero, Ana M. ; Rodríguez Salas, L. ; Jiménez Colmenero, Francisco ; Ruiz-Capillas, C.
Issue Date2013
PublisherElsevier
CitationFood Control 31: 158- 165 (2013)
AbstractA healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix was used as pork fat replacement to reformulate low-fat, n-3 polyunsaturated fatty acid (PUFA) enriched dry fermented sausage (> chorizo> ). Different characteristics were studied during chilled storage: pH, weight loss, water activity, texture profile, lipid oxidation, microbiological changes and biogenic amines formation. The pH values of the dry sausage were not affected (P > 0.05) by the sausage formulation and storage period and a minor effect on weight loss was observed. The water activity (a w) values ranged from 0.856 to 0.896. Hardness increased (P < 0.05) during chilling storage. Lipid oxidation increased (P < 0.05) with storage time, more noticeably in samples with higher PUFA content. No limitations related to microbiological aspects and the formation of biogenic amines were found as an effect of the formulation strategy and chilled storage. Reformulation affected the presence of tyramine and cadaverine. The biogenic amines concentration generally increased (P < 0.05) with storage time (mainly in tyramine, histamine, putrescine and cadaverine), although the increase varied with formulation and storage period. © 2012 Elsevier Ltd.
URIhttp://hdl.handle.net/10261/65001
DOI10.1016/j.foodcont.2012.10.008
Identifiersdoi: 10.1016/j.foodcont.2012.10.008
issn: 0956-7135
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.