Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
Open Access
- 1 May 2020
- Vol. 9 (5), 554
- https://doi.org/10.3390/foods9050554
Abstract
Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect of salt reduction or genotype was observed for pH, aW, and microbiological parameters. PUFA content was significantly higher for Al Catalão, particularly due to the content in linoleic and linolenic fatty acids. IDr 3% NaCl samples had the highest mean n6/n3 PUFA ratio, and the highest mean values for the atherogenicity and thrombogenicity indices, showing that both genotype and salt content influence these nutritional indices. Texture profile of Catalão was significantly influenced by salt content and genotype. Al samples were less adhesive, cohesive, and easier to chew. Low-salt Catalão was harder, more adhesive, and less cohesive, with lower resilience and higher chewiness values. Regarding sensory attributes, salt content influenced the product aroma, with reduced-salt sausages being evaluated as significantly less aromatic. Overall, a 25% salt reduction did not have a significant impact on the quality, stability, and sensory evaluation of Catalão.Keywords
Funding Information
- European Commission (PDR2020-1.0.1-FEADER-031359, PDR2020-1.0.1-FEADER-031373)
This publication has 33 references indexed in Scilit:
- Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breedsProcedia Food Science, 2011
- Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (Thunnus thynnus L.) and Their Salted Product “Bottarga”Food and Nutrition Sciences, 2011
- Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environmentsMeat Science, 2007
- Effect of Iberian×Duroc genotype on dry-cured loin qualityMeat Science, 2007
- On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata)Food Chemistry, 2006
- New formulations for healthier dry fermented sausages: a reviewTrends in Food Science & Technology, 2004
- Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaksMeat Science, 2003
- Fatty acid composition and nutritional relevance of most widely consumed margarines in SpainGrasas y Aceites, 2003
- Reference methods supported by OECD and their use in Mediterranean meat productsFood Chemistry, 1997
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pigMeat Science, 1997