Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages
dc.contributor.author | Fonseca, B | |
dc.contributor.author | Kuri, Victor | |
dc.contributor.author | Zumalacárregui, JM | |
dc.contributor.author | Fernández-Diez, A | |
dc.contributor.author | Salvá, BK | |
dc.contributor.author | Caro, I | |
dc.contributor.author | Osorio, MT | |
dc.contributor.author | Mateo, J | |
dc.date.accessioned | 2013-06-06T11:22:51Z | |
dc.date.available | 2013-06-06T11:22:51Z | |
dc.date.issued | 2011-06 | |
dc.identifier.issn | 0022-1147 | |
dc.identifier.issn | 1750-3841 | |
dc.identifier.uri | http://hdl.handle.net/10026.1/1492 | |
dc.description.abstract |
UNLABELLED: The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichón," phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In "chorizo," the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry-ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. PRACTICAL APPLICATION: The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates. | |
dc.format.extent | S300-S305 | |
dc.format.medium | Print-Electronic | |
dc.language | en | |
dc.language.iso | eng | |
dc.publisher | Wiley | |
dc.subject | eating quality | |
dc.subject | food additives | |
dc.subject | meat products | |
dc.subject | Mediterranean sausages | |
dc.subject | ripening | |
dc.title | Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages | |
dc.type | journal-article | |
dc.type | Journal Article | |
plymouth.author-url | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000291231100014&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11bb513d99f797142bcfeffcc58ea008 | |
plymouth.issue | 5 | |
plymouth.volume | 76 | |
plymouth.publication-status | Published | |
plymouth.journal | Journal of Food Science | |
dc.identifier.doi | 10.1111/j.1750-3841.2011.02199.x | |
plymouth.organisational-group | /Plymouth | |
plymouth.organisational-group | /Plymouth/Faculty of Science and Engineering | |
plymouth.organisational-group | /Plymouth/Faculty of Science and Engineering/School of Biological and Marine Sciences | |
plymouth.organisational-group | /Plymouth/REF 2021 Researchers by UoA | |
plymouth.organisational-group | /Plymouth/REF 2021 Researchers by UoA/UoA06 Agriculture, Veterinary and Food Science | |
plymouth.organisational-group | /Plymouth/Users by role | |
plymouth.organisational-group | /Plymouth/Users by role/Academics | |
dc.publisher.place | United States | |
dc.identifier.eissn | 1750-3841 | |
dc.rights.embargoperiod | Not known | |
rioxxterms.versionofrecord | 10.1111/j.1750-3841.2011.02199.x | |
rioxxterms.licenseref.uri | http://www.rioxx.net/licenses/all-rights-reserved | |
rioxxterms.type | Journal Article/Review |