Sánchez-Giraldo Maite, Vioque-Amor Montserrat, Gómez-Díaz Rafael, Clemente-López Ignacio, Amaro-López Manuel Ángel, Avilés-Ramírez Carmen
Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain.
DOSCADESA 2000 S.L., Molina de Segura, 30500 Murcia, Spain.
Foods. 2025 Jan 14;14(2):248. doi: 10.3390/foods14020248.
Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C- batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.
干发酵香肠因其感官特性而受到全世界的喜爱。在生产过程中会添加碳水化合物（糖类），其种类和数量直接影响该产品的质量。然而，关于糖类对伊比利亚猪肉香肠的仪器测量参数和感官参数的作用的数据很少。目的是确定在成熟期间不同碳水化合物配方对干发酵伊比利亚猪肉香肠质量的影响。用不同组合和浓度的碳水化合物（葡萄糖、糊精和葡萄糖浆）配制了五批香肠，每批制作16根香肠，在整个成熟过程中对其进行重复测量。分析了物理化学特性、仪器测量颜色、质地参数和感官属性。C批（不添加任何碳水化合物）在整个成熟过程中pH值变化不稳定，b值较高，仪器测量的质地值（硬度、弹性和咀嚼性）最低。D10d5批的pH值变化也不稳定，但a值较低，消费者对其感官质地属性的评价最高。这批香肠由葡萄糖（比例较高）和糊精制成，与其他伊比利亚猪肉香肠不同，这表明这种碳水化合物配方可能更受地中海消费者的喜爱。
