Effect of reducing sodium chloride and fat content on the proteolysis and texture of dry-fermented sausages | Effet de la réduction en chlorure de sodium et en gras sur la protéolyse et la texture de saucissons secs
2014
Safa, Hassan | Gatellier, Philippe, | Picgirard, Laurent | Mirade, Pierre-Sylvain
Although dry-fermented sausage is an important source of proteins, vitamins and minerals, this product presents some negative aspects. It is rich in saturated fatty acids and in sodium chloride (NaCl) (2.8-5%) which are strongly associated with human health problems like obesity and high blood pressure. Reducing salt and fat content in dry-fermented sausages can affect proteolysis, weight loss and then some textural parameters (hardness, cohesiveness…). This work was aimed at quantifying the effect of fat and NaCl content on the evolution of weight loss, proteolysis and texture of dry-fermented sausages manufactured according to various formulations.
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Эту запись предоставил National Institute for Agricultural Research