NDLI: Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

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Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

Content Provider	Springer Nature Link
Author	Safa, Hassan Gatellier, Philippe Lebert, André Picgirard, Laurent Mirade, Pierre Sylvain
Copyright Year	2015
Abstract	Reducing salt and fat contents in dry-fermented sausages could benefit consumer health. This study aimed to quantify, from an experimental design, the effects of salt and fat contents and combined salt and fat reductions on the time-course of several physicochemical (product weight loss, mean water activity and pH values) and biochemical (proteolysis, lipolysis and lipid and protein oxidations) parameters. Statistical analyses found that time, salt and fat contents had a very significant impact on weight loss and a $_{w}$ and that time and salt content (not fat content) had a significant impact on pH. Biochemical results indicated that proteolysis was salt-content-dependent and amplified by combined salt and fat reductions. Intensity of lipolysis was mainly dependent on fat content. Lipid and protein oxidations were more intense in higher-fat formulations. Combined salt and fat reductions in dry-fermented sausages increased acidification, weight losses and a $_{w}$, leading to more proteolysis, less lipolysis and less oxidation. Sensory studies are now required to investigate consumer acceptability of these healthier sausages. However, the present results constitute a valuable set of data for helping professionals wishing to reduce salt and fat contents in dry-fermented sausages.
Starting Page	2109
Ending Page	2122
Page Count	14
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	8
Issue Number	10
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-07-23
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dry-fermented sausage Combined salt and fat reductions Physicochemical properties Proteolysis Lipolysis Lipid and protein oxidations Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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