文章基本信息

标题：Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
本地全文：下载
作者：Marcio Vargas-Ramella ; José M. Lorenzo ; Rubén Domínguez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：3
页码：669
DOI：10.3390/foods10030669
出版社：MDPI Publishing
摘要：The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.
关键词：deer meat; free fatty acids; free amino acids; lipid oxidation; volatile compounds; dry-cured meat; sensory analysis deer meat ; free fatty acids ; free amino acids ; lipid oxidation ; volatile compounds ; dry-cured meat ; sensory analysis