000119933 001__ 119933
000119933 005__ 20240319081018.0
000119933 0247_ $$2doi$$a10.3390/foods11182833
000119933 0248_ $$2sideral$$a130774
000119933 037__ $$aART-2022-130774
000119933 041__ $$aeng
000119933 100__ $$0(orcid)0000-0002-0572-9509$$aPanea, Begoña
000119933 245__ $$aSubstituting fat with olive oil, mash potato, or a gelatin matrix in low-salt-content dry-fermented sausages
000119933 260__ $$c2022
000119933 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119933 5203_ $$aIt was investigated whether physicochemical properties and consumer perception of dry-fermented sausages were affected by the partial replacement of fat and salt by other compounds. A control batch and nine experimental batches, following 3 × 3 factorial design, were manufactured. The NaCl was replaced with of calcium lactate, magnesium chloride, or a blend 85% NaCl (sodium chloride) and 15% KCl (potassium chloride). The fat was partially substituted by olive oil, potato puree, or commercial gelatin. The pH, dry matter, fat content, free fatty acid content, peroxide index, microbial analysis, and tasting, were measured. Both fat type and slat type were affected to measured variables. In terms of moisture, gelatin would be the most recommendable substitute for fat, whereas KCL would be the better substitute for salt. The three oil batches and the potato-magnesium batches presented lower fat content than the control batch. Both the free fatty acid content and the peroxide values increased over the ripening time. At the end of the ripening, the three oil batches presented the highest values for free fatty acids, but there were no differences among the batches of peroxide index. Regarding bacterial counts, the potato-KCL batch was the most like the control batch. In visual appraisal, none of the scores of the measured variables were affected by the batch. Nevertheless, the batch of oil-magnesium would be purchased less than expected. The tasting quality was affected only by the salt type, but all of the batches were different from the control. Neither the gender (p > 0.05) nor the age (p > 0.05) of the respondents affected the taste scores, visual appraisal, or purchase intent. Results shows that the partial substitution of fat and salt in dry-fermented sausages is possible, even in greater percentages than those stated in the literature, without a detriment of sensory properties. Nevertheless, further experiments would be necessary to adjust the formulation, as well as to explore other possibilities.
000119933 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A14-17R-GRUPO SAGAS
000119933 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000119933 590__ $$a5.2$$b2022
000119933 592__ $$a0.771$$b2022
000119933 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000119933 593__ $$aFood Science$$c2022$$dQ1
000119933 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000119933 593__ $$aPlant Science$$c2022$$dQ1
000119933 593__ $$aMicrobiology$$c2022$$dQ2
000119933 593__ $$aHealth (social science)$$c2022$$dQ2
000119933 594__ $$a5.8$$b2022
000119933 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119933 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000119933 773__ $$g11, 18 (2022), 2833 [14 pp]$$pFoods$$tFoods$$x2304-8158
000119933 8564_ $$s793802$$uhttps://zaguan.unizar.es/record/119933/files/texto_completo.pdf$$yVersión publicada
000119933 8564_ $$s2757178$$uhttps://zaguan.unizar.es/record/119933/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119933 909CO $$ooai:zaguan.unizar.es:119933$$particulos$$pdriver
000119933 951__ $$a2024-03-18-15:53:15
000119933 980__ $$aARTICLE