咀嚼度
成熟
食品科学
化学
发酵
轻巧
脂肪替代品
风味
光学
物理
作者
Alicia Olivares,José Luís Navarro,Ana Salvador,Mónica Flores
出处
期刊:Meat Science
[Elsevier]
日期:2010-10-01
卷期号:86 (2): 251-257
被引量:132
标识
DOI:10.1016/j.meatsci.2010.04.005
摘要
Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher water content of the low fat sausages. Fat reduction did not affect the external appearance and there was an absence of defects but lower fat content resulted in lower sausage lightness. The sausage texture in low fat sausages caused an increase in chewiness and at longer ripening times, an increase in hardness. The sensory acceptability of the fermented sausages analyzed by internal preference mapping depended on the different preference patterns of consumers. A group of consumers preferred sausages with high and medium fat content and high ripening time. The second group of consumers preferred sausages with low ripening time regardless of fat content except for the appearance, for which these consumers preferred sausages of high ripening time. Finally, the limit to produce high acceptability low fat fermented sausages was 16% fat content in the raw mixture that is half the usual content of dry fermented sausages.
科研通智能强力驱动
Strongly Powered by AbleSci AI