Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages
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- 作者：Marta Laranjoa ; Ana Gomesb ; Ana Cristina Agulheiro-Santosa ; b ; Maria Eduarda Potesa ; c ; Maria Joã ; o Cabritaa ; b ; Raquel Garciaa ; Joã ; o Miguel Rochaa ; 1 ; Luí ; sa Cristina Roseirod ; Maria José ; Fernandese ; Maria Joã ; o Fraquezae ; Miguel Eliasa ; b ; elias@uevora.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dry-cured sausages ; Blood ; Biogenic amines ; Fatty acids ; Microbiology ; Food safety ; Texture profile analysis ; Sensory evaluation
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：129-136
- 全文大小：351 K
文摘
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Reducing salt content in food is required by the WHO due to health problems.
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Biogenic amines content of low-salt dry-cured sausages is not a risk for consumers’ health.
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Salt reduction significantly increased the level of most individual biogenic amines.
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Low-salt sausages were clearly preferred in the sensory analysis.