Dos Santos Bibiana Alves, Campagnol Paulo Cezar Bastianello, Fagundes Mariane Bittencourt, Wagner Roger, Pollonio Marise Aparecida Rodrigues
Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Food Res Int. 2015 Aug;74:306-314. doi: 10.1016/j.foodres.2015.04.042. Epub 2015 Apr 28.
Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl (1.25% NaCl and 1.25% CaCl, F3), and 50% replaced by KCl and CaCl (1.25% NaCl, 0.625% KCl and 0.625% CaCl, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19days) and storage (30, 60, and 90days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation.
对照组（2.5%氯化钠）、盐含量降低50%（1.25%氯化钠，F1）、50%被氯化钾替代（1.25%氯化钠和1.25%氯化钾，F2）、50%被氯化钙替代（1.25%氯化钠和1.25%氯化钙，F3）以及50%被氯化钾和氯化钙替代（1.25%氯化钠、0.625%氯化钾和0.625%氯化钙，F4）。研究了加工过程（0、7和19天）和储存过程（30、60和90天）中挥发性化合物组成的变化。用氯化钾降低或替代氯化钠均不影响制造过程中产生的挥发性化合物，且二者均增加了储存期间碳水化合物发酵和氨基酸降解产生的挥发性化合物。添加氯化钙改善了加工和储存过程中己醛、（E）-2-庚烯醛及其他脂质氧化产生的挥发性物质的生成。储存90天后，对照样品中脂质氧化产生的挥发性化合物有所增加。
