Dry fermented sausages elaborated with Lactobacillus plantarum Staphylococcus carnosus .1. Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

被引：27
|
作者：
Ibanez, C
Quintanilla, L
Cid, C
Astiasaran, I
Bello, J
机构：
[1] UNIV NAVARRA, FAC FARM, DEPT BROMATOL TECNOL ALIMENTOS & TOXICOL, E-31080 PAMPLONA, SPAIN
[2] UNIV BASQUE COUNTRY, DEPT NUTR & BROMATOL, VITORIA 01006, SPAIN
来源：
MEAT SCIENCE | 1996年 / 44卷 / 04期
关键词：
D O I：
10.1016/S0309-1740(96)00035-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of partial replacement of NaCl with KCl on the nitrosation process of dry fermented sausages elaborated with L. plantarum + S. carnosus as starter culture was analysed. The Na+/K+ ratio decreased from 4.38 in the control to 0.86 in the modified product. The nitrosation process happened in a quicker and more intense way from the beginning of the process onwards. The chemical conversion percentages (nitrosopigments/total pigments x 100) were higher during the whole ripening process in the modified product. This fact agrees with the highest acidification found in the modified products. Also, a reduced degree of pigment oxidation was found. Copyright (C) 1996 Elsevier Science Ltd
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页码：227 / 234
页数：8
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