Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
2021
Araya-Morice, Adriana | De Gobba, Cristian | Lametsch, Rene | Ruiz Carrascal, Jorge
Cheese powder addition to dry-fermented sausage was assessed as a tool to boost flavour and reduce salt content. The effect of different type of cheese powders (mixtures of different types of hard cheeses) and salt content (standard and 40% reduction) on physicochemical and sensory characteristics of dry-fermented sausages was evaluated. Both salt and cheese powder had an effect on physicochemical parameters, whereas only salt had an effect on the sensory attributes of fermented sausages (saltiness, sourness, flavour intensity and complexity). The increase of flavour intensity and sourness when cheese powder is added might confirm the cheese powder potential as a flavour enhancer. Several γ-glutamyl dipeptides were identified in dry-fermented sausages and cheese powders. The presence of γ-glutamyl dipeptides in dry-fermented sausages and cheese powders suggest they might influence the kokumi perception.
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