The Sensory Impact of Salt Replacers in Reduced Sodium Dry Cured LacÃ³n

L. PurriÃ±os; C. PÃ©rez-SantaescolÃ¡stica; S. Zamuz; N. Echegaray; M. Pateiro; D. Franco; J.M. Lorenzo

The Sensory Impact of Salt Replacers in Reduced Sodium Dry Cured LacÃ³n

In: 63rd International Congress of Meat Science and Technology

Authors:

L. PurriÃ±os

L. PurriÃ±os Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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C. PÃ©rez-SantaescolÃ¡stica

C. PÃ©rez-SantaescolÃ¡stica Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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S. Zamuz

S. Zamuz Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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N. Echegaray

N. Echegaray Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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M. Pateiro

M. Pateiro Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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D. Franco

D. Franco Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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J.M. Lorenzo

J.M. Lorenzo Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ°4, Parque TecnolÃ³gico de Galicia, San CibrÃ¡n das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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Type:: Chapter

Pages:: 780â781

DOI:: https://doi.org/10.3920/9789086868605_348

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Sodium chloride plays an important role in processed meat; reduction strategies remain relevant for the industry as they continue to meet the consumer demand for low sodium foods. Three salt replacers (KCl, CaCl₂ and MgCl₂) were evaluated for their ability to effectively reduce sodium, while maintaining the sensory properties of dry-cured lacÃ³n. Eight sensory traits of dry-cured âlacÃ³nâ were assessed: color intensity, odor intensity, hardness, juiciness, saltiness, metallic taste, bitterness and overall flavour. The intensity of every attribute was expressed on a structured scale from 0 (very low) to 9 (very high). The partial substitution of NaCl by other chloride salts can be achieved without significantly affecting sensory attributes of dry cured lacÃ³n.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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The Sensory Impact of Salt Replacers in Reduced Sodium Dry Cured LacÃ³n

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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