Laranjo Marta, Gomes Ana, Agulheiro-Santos Ana Cristina, Potes Maria Eduarda, Cabrita Maria João, Garcia Raquel, Rocha João Miguel, Roseiro Luísa Cristina, Fernandes Maria José, Fernandes Maria Helena, Fraqueza Maria João, Elias Miguel
Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
Meat Sci. 2016 Jun;116:34-42. doi: 10.1016/j.meatsci.2016.01.015. Epub 2016 Jan 27.
The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.
本研究评估了降低盐分对传统干腌香肠安全性、品质和产品接受度的影响，包括理化和微生物参数、生物胺、脂肪酸、质地剖面分析和感官分析。根据我们的结果，盐含量对微生物计数有重大影响，尽管并未危及产品安全。在生物胺方面发现了显著差异，特别是组胺、酪胺和尸胺，在含盐量为3%的产品中检测到的含量更高。此外，脂肪酸谱也存在显著差异，但仅存在于亚油酸、月桂酸和二十一烷酸等含量较少的成分中。低盐产品的质地剖面分析显示，硬度和咀嚼性降低，粘附性值增加。感官评价表明，尽管香气较弱，但含盐量为3%的产品盐味感知更为平衡。我们的结果表明，干腌产品中的盐含量可降低50%，具有明显的健康相关优势。
