Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

Meat Science

Volumn 97, Issue 1, 2014, Pages 62-68

  Mora Gallego, Héctor ^a   Serra, Xavier ^a   Guàrdia, Maria Dolors ^a   Arnau, Jacint ^a  

^a IRTA   (Spain)

Author keywords

Fat reduction; Fat substitute; Fermented sausage; Instrumental texture; Sensory quality; Sodium reduction

Indexed keywords

FAT REDUCTION; FAT SUBSTITUTE; FERMENTED SAUSAGES; INSTRUMENTAL TEXTURE; SENSORY QUALITIES; SODIUM REDUCTIONS;

INSTRUMENTS; NITRATES; SENSORY PERCEPTION; SODIUM;

MEATS;

SUNFLOWER OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; COLOR; CONSUMER; FAT INTAKE; FAT SUBSTITUTE; FERMENTATION; FERMENTED SAUSAGE; FOOD QUALITY; FOOD STORAGE; HUMAN; INSTRUMENTAL TEXTURE; LIPID REDUCTION; MEAT; ODOR; PH; PHYSICAL CHEMISTRY; SALT INTAKE; SENSORY QUALITY; SODIUM REDUCTION; SWINE; TASTE;

FAT REDUCTION; FAT SUBSTITUTE; FERMENTED SAUSAGE; INSTRUMENTAL TEXTURE; SENSORY QUALITY; SODIUM REDUCTION;

ANIMALS; COLOR; CONSUMER SATISFACTION; DIETARY FATS; FERMENTATION; FOOD QUALITY; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SMELL; SODIUM CHLORIDE, DIETARY; SWINE; TASTE;

EID: 84893733419     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.003     Document Type: Article

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