Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage |
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| Affiliation: | 1. Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil;2. Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil;1. Department of Food Technology, Faculty of Food Engineering, State University of Campinas, UNICAMP, Cidade Universitária Zeferino Vaz, CP 6121, 13083-862 Campinas, SP, Brazil;2. Food Technology Institute, ITAL, Brazil Avenue, 2880, 13070-178 Campinas, SP, Brazil;1. Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, USA;2. School of Food and Bio-engineering, Xihua University, Chengdu 610039, China;3. Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA;4. Department of Entomology, Kansas State University, Manhattan, KS, USA;5. School of Human Science, Mississippi State University, Mississippi State, MS, USA;6. Research and Development Ingredient Solutions, Tyson, Tulsa, AR, USA;7. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China |
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| Abstract: | Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl2 (1.25% NaCl and 1.25% CaCl2, F3), and 50% replaced by KCl and CaCl2 (1.25% NaCl, 0.625% KCl and 0.625% CaCl2, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19 days) and storage (30, 60, and 90 days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl2 improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90 days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation. |
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