Substituting fat with soy in low-salt dry fermented sausages
Begoña Panea | Guillermo Ripoll
This paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide index, malondialdehyde values and lactic acid bacteria counts of dry fermented sausages. Six experimental batches were manufactured. Both salt type and fat source affected to the fat amount, the protein content, the collagen content, the peroxide index and the microbial counts and significant interactions between the main effects were found for all those variables. The malondialdehyde values were affected by fat source but not for salt type. In general, soy addition decreased protein content and peroxide values, increased lactic acid bacteria counts and malondialdehyde values and their effect on fat content depended on the used salt.
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