Fat and salt reduction and substitution in small-caliber non-acid fermented sausages

• Autores: Héctor Mora Gallego
• Directores de la Tesis: Xavier Serra Dalmau (dir. tes.), M. Dolors Guardia Gasull (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2014
• Idioma: inglés
• Tribunal Calificador de la Tesis: Pedro Roncalés Rabinal (presid.), Josep Comaposada Beringues (secret.), Eero Puolanne (voc.)
• Materias:
  • Ciencias tecnológicas
    • Tecnología e ingeniería mecánicas
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • The objective of this thesis is to develop fermented sausages with lower fat and sodium content by means of innovative processing and the use of fat and NaCl substitutes. The effect of sunflower oil and pork lard-based diacylglycerols, the effect of pork fat reduction and its substitution by sunflower oil throughout storage time, and the effect of the simultaneous reduction of pork fat and NaCl and the addition of KCl and sunflower oil on physicochemical, instrumental and sensory properties and consumer acceptability of small caliber non-acid fermented sausages were assessed. The results show that it is possible to obtain fermented sausages with reduced fat and sodium contents with similar physicochemical, instrumental and sensory characteristics than those of a standard product, and with good consumer acceptability. In addition, sunflower oil and KCl are confirmed to be suitable pork fat and NaCl substitutes in fermented sausages