ABSTRACT
We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory
scale, the effects of combined partial substitutions of sodium chloride by potassium
chloride and pork backfat by sunflower oil on key physical-chemical and biochemical
parameters, instrumental colour and texture measurements, and the consumer acceptability
of the end-products. Regarding the physical-chemical parameters, statistical
analysis of results showed that final product weight loss was impacted by fat
content and use of sunflower oil; final mean water activity value was only affected by
salt level; and animal fat content impacted pH values, only at the end of drying. Regarding
the biochemical parameters investigated, we statistically found a marked
impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level
and sodium content on the end-product lipolysis, and finally, a significant effect of
animal fat level and incorporation of sunflower oil on both protein and lipid oxidations.
However, the new product formulations combining salt and fat substitutions
lead to globally acceptable water loss and water activity values and similar rates of
proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical
point of view, the results clearly showed that sodium and animal fat contents in dryfermented
sausages can be drastically reduced with no too marked adverse effect on
colour, final textural properties or consumer acceptability. On the basis of these laboratory
results, new healthier dry-fermented products can be manufactured by an
industrial company in the near future.
Share and Cite:
Safa, H. , Gatellier, P. , Berdagué, J. , Kondjoyan, N. , Mercier, F. , Portanguen, S. , Favier, R. and Mirade, P. (2016) Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat.
Food and Nutrition Sciences,
7, 1297-1314. doi:
10.4236/fns.2016.714119.