Meat Science
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Manuscript Number: MEATSCI-D-14-00237
Title: Sensory characterisation and consumer acceptability of KCl and sunflower oil addition in smallcalibre non-acid fermented sausages with a reduced content of NaCl and fat.
Article Type: Research Article
Keywords: Fat reduction, Salt reduction, Fermented sausages, Sensory attributes, Acceptability.
Abstract: The effect of the simultaneous reduction of fat (from 20% to 10% and 7%) and salt (from
2.5% to 1.5%) and the addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the
physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of
small calibre non-acid fermented sausages (fuet type) was studied.
This simultaneous reduction increased weight loss, % of moisture, aw, redness (a*), instrumental
texture parameters (hardness, chewiness and cohesiveness) and sensory attributes (darkness,
hardness, elasticity) but did not significantly affect the consumer acceptability. The addition of 0.64%
KCl to the leanest batches decreased the aw and barely affected instrumental texture parameters and
consumer acceptability. Sunflower oil addition decreased hardness, chewiness and cohesiveness and
increased crumbliness, but it may have negatively affected the consumer acceptability. The
simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the
consumers.
*Manuscript
Click here to view linked References
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Sensory characterisation and consumer acceptability of KCl and sunflower oil
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addition in small-calibre non-acid fermented sausages with a reduced content of
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NaCl and fat.
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Héctor Mora-Gallego, Maria Dolors Guàrdia*, Xavier Serra, Pere Gou, Jacint Arnau
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IRTA. XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona
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(Spain).
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* Corresponding author. Tel.: +34 902 789 449; fax: +34 972 630 980.
E-mail address: dolors.guardia@irta.cat (M. Dolors Guàrdia).
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ABSTRACT
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The effect of the simultaneous reduction of fat (from 20% to 10% and 7%) and salt
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(from 2.5% to 1.5%) and the addition of 0.64% KCl and sunflower oil (1.5% and 3.0%)
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on the physicochemical, instrumental colour and texture, sensory properties and
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consumer acceptability of small calibre non-acid fermented sausages (fuet type) was
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studied.
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This simultaneous reduction increased weight loss, % of moisture, aw, redness (a*),
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instrumental texture parameters (hardness, chewiness and cohesiveness) and sensory
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attributes (darkness, hardness, elasticity) but did not significantly affect the consumer
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acceptability. The addition of 0.64% KCl to the leanest batches decreased the a w and
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barely affected instrumental texture parameters and consumer acceptability. Sunflower
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oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness,
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but it may have negatively affected the consumer acceptability. The simultaneous
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reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by
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the consumers.
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Keywords: Fat reduction, Salt reduction, Fermented sausages, Sensory attributes,
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Acceptability.
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1. Introduction
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Dry-fermented sausages are meat products with a high-fat and sodium content. From a
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physiological approach, fat is a source of vitamins and essential fatty acids and
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constitutes the most concentrated source of energy in the diet (9.1 kcal/g). However, a
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high-fat intake is related to obesity, high levels of cholesterol and coronary heart
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diseases. For this reason, health organisations all over the world have promoted
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lowering the intake of total fat as a mean of preventing heart disease (AHA, 1986;
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Department of Health, 1994; NCEP, 1988). Likewise, worldwide sodium intake is
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higher than the recommended level (EFSA, 2005). Excessive fat and sodium intake has
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been linked to cardiovascular diseases including hypertension, stroke, and coronary
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heart disease (Dahl, 1972; Enser, Hallett, Hewitt, Fursey & Wood, 1996; Kannel, 1996;
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Law, 1997). Based on this scientific information, consumers and the meat industry have
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become more aware of the benefits of healthier diets with reduced amounts of fat and
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salt.
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Reducing fat is a complex issue in meat products, especially in dry-fermented sausages,
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as it affects important technological functions conferred by fat, such as the control of
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water release during drying (Wirth, 1988), and sensory attributes, i.e., flavour and
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texture (Bloukas, Paneras & Fournitzis, 1997; Mendoza, García, Casas & Selgas, 2001).
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Several studies have shown that pork fat can be reduced and substituted with vegetable
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oils, such as olive, sunflower, soy, and linseed oils, in fermented sausages while still
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obtaining adequate technological characteristics and acceptable sensory ratings (Del
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Nobile, Severini, De Pilli & Baiano, 2009; Mora-Gallego et al., 2013; Mora-Gallego et
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al., 2014; Muguerza, Ansorena & Astiasarán, 2003; Olivares, Navarro, Salvador and
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Flores, 2010; Pelser, Linssen, Legger, & Houben, 2007).
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In contrast, NaCl is an essential ingredient in processed meat products, contributing to
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the water-holding capacity, colour, fat binding properties and flavour (Guàrdia,
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Guerrero, Gelabert, Gou & Arnau, 2008). Potassium chloride (KCl) has similar
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functional properties to NaCl but has a different sorption isotherm than NaCl
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(Comaposada, Arnau & Gou, 2007), and its addition to meat products is limited by its
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bitter taste. Nevertheless, it has been demonstrated that a reduction in NaCl and its
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partial substitution by KCl is possible in fermented sausages from a technological and
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sensory point of view (Gelabert, Gou, Guerrero & Arnau, 2003; Gou, Guerrero,
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Gelabert & Arnau, 1996; Guàrdia et al., 2008).
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The aim of this study was to evaluate the effect of the simultaneous reduction of fat and
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salt and the addition of KCl and sunflower oil to the quality and consumer acceptability
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of small-caliber non-acid fermented sausages.
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2. Materials and methods
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2.1. Sausage preparation and drying
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A total of seven batches of small-caliber non-acid fermented sausages (fuet type) were
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prepared using two different raw materials commonly used in the meat industry for fuet
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production (pork-lean trimmings and pork-shoulder lean). Pork-lean trimmings were
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composed of fresh boneless pork ham trimmings and fresh boneless pork shoulder
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trimmings, which were weighed in appropriate amounts to achieve a lean:fat proportion
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of 90:10 or 80:20 depending on the target chemical fat level composition.
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A control batch (CT) with 2.5% NaCl was prepared with pork-lean trimmings at a ratio
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of 80:20 (lean:fat). The other six batches were prepared with 1.5% NaCl and with or
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without the addition of KCl (0.64% KCl, equivalent to equimolar substitution of 0.5%
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NaCl) and with or without the addition of sunflower oil, as described below. Two of the
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batches were prepared with pork-lean trimmings (90:10) without the addition of KCl
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(batch L) and with the addition of KCl (batch L-KCl). The remaining four batches were
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prepared with pork-shoulder lean (7±1% of fat) without the addition of KCl (batch S),
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with KCl (batch S-KCl), with KCl and 1.5% sunflower oil (batch S-KCl-1.5SO) and
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with KCl and 3% sunflower oil (batch S-KCl-3SO).
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The experimental design was intended to test the effects of the raw material, the
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addition of KCl and the addition of sunflower oil. The chosen sunflower oil was
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Borgesol because of its neutral flavour (Borges Mediterranean Group, S. L. U., Reus,
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Tarragona, Spain). Two replicates of the experiment were carried out. For each
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replicate, the lean trimmings and shoulder from 12 animals were purchased at a local
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supplier. Each type of raw material was roughly minced (5 cm) and homogenised.
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Mixtures of 15 kg/batch were prepared. The meat was minced through a 5 mm plate,
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and the sunflower oil was added directly to the mixer. The following additives were
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added per kilogram of the meat and fat mixture: 25 g of NaCl (CT batch), 15 g of NaCl
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(the rest of the batches), 6.4 g of KCl (for batches with KCl), 2 g of black pepper, 3 g of
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dextrose, 0.15 g of sodium nitrite and 0.15 g of potassium nitrate. Microbial starter
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Lyocarni SBI-77 (Staphylococcus xylosus, Staphylococcus carnosus, Lactobacillus
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sakei) (Sacco srl, Cadorago, Italy) was added (0.2 g/kg). The mixtures were mixed for 3
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minutes at 0 ºC using a mixer (model 35P, Tecnotrip S.A., Terrassa, Spain). The initial
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water and fat content in the raw meat mixtures (before stuffing) for each batch were
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estimated by near infrared spectroscopy (Association of Official Analytical Chemists
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[AOAC], 2007) using a FoodScanTM Lab (Foss Analytical, Denmark). The fuets were
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stuffed with a vacuum stuffer into Ø 38 mm natural pork casings, immersed in a water
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bath containing a suspension of Penicillium candidum, and then hung and stored at 3 ºC
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for 24 h. Thereafter, fuets were dried under the following conditions: 7 days at 14-16 ºC
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and 80-85% relative humidity (RH) until the fuets were covered with mould, and then,
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at 12-14 ºC and 70-75% RH until the end of the drying. When the batch with the highest
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drying rate, i.e., the L batch, achieved an optimal level of dryness according to the
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external appearance and tactile texture of the sausages, the final water content on a
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defatted-desalted-dry-matter basis (XDFDSDM) was estimated from the initial composition
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of each raw material mixture and the weight loss of the sausages. The same XDFDSDM
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was defined as reached by all seven batches. Consequently, a specific weight loss for
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each batch was established. The pH was measured in fuets during the drying process (1
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day and 7 days). A penetration electrode (Crison 52-32) on a portable pH-meter
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(CRISON PH25, Crison Instruments S.A., Alella, Spain) was used. Once the sausages
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of each batch reached the specific final weight loss, they were packaged in polyamide-
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polyethylene bags (Combivac 90, Sistemes d’Empalatge, Aiguaviva, Girona) with
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modified atmosphere (80% N2:20% CO2) and stored at 3 °C for one month before
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analysis.
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2.2. Instrumental colour analysis
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Instrumental colour measurements were carried out with a colorimeter Konica Minolta
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Chroma Meter CR-400 (AQUATEKNICA, S.A., Valencia, Spain) with illuminant D65
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(2° standard observer and specular component included) in the CIE-LAB space: L*
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(lightness), a* (redness) and b* (yellowness) (Commission Internationale de l'Éclairage
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[CIE], 1976). Colour measurements were performed on five sausages per batch and
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replicate, and an average of eight readings were obtained on new cut surfaces per
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sausage.
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2.3. Texture profile analysis (TPA)
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A RT/5 Universal MTS Texture Analyser (Sistemas de Ensayo de Materiales, Barcelona,
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Spain) was used to perform the Texture Profile Analysis or TPA (Bourne, 1978) on 5
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fuets per batch and replicate. Specimens (15-mm height) were compressed twice to 75%
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of their original height. Force-time curves were recorded at a cross-head speed of 1
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mm/s. The following TPA parameters were obtained: springiness, hardness (N/cm²),
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cohesiveness and chewiness (N/cm²). The average of three specimens per sample (fuet)
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was used for statistical analyses. Hardness values were corrected for the different
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sample areas and expressed as N/cm2. Chewiness (N/cm2) was calculated as follows:
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corrected hardness × cohesiveness × springiness (Bourne, 1978). After TPA analysis, the
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specimens were minced and vacuum-packed and kept frozen at -18±2ºC for further
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physicochemical analysis.
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2.4. Physicochemical analysis
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Frozen samples from the TPA analysis were thawed before physicochemical
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characterisation. The pH of the final product was measured in a homogenised sample
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solution (5 g of sample /20 ml of ultrapure H2O) (Choi et al., 2009). Water activity (aw)
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measurement was carried out at 25º C with an AquaLabSeries 3 instrument (Lab-Ferrer,
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Cervera, Spain). After measuring aw, the moisture content of the samples was
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immediately determined by drying at 103 ± 2 ºC to constant weight (Association of
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Official Analytical Chemists [AOAC], 1990). The water content of the samples on a
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defatted-desalted-dry-matter (XDFDSDM) basis was also calculated from the chemical
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composition of each batch (XDFDSDM=kg H2O/(kg dry matter-kg fat-kg NaCl- kg KCl)).
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Total fat content was determined by Soxhlet extraction (International Organisation for
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Standardisation [ISO] 1443, 1973).
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2.5. Sensory analysis
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The generation of the descriptors for the sliced samples of fuet was carried out by open
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discussion in one session. The retained descriptors are shown in Table 1.
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Six trained panellists (ASTM, 1981; ISO8586-1, 1993; ISO8586-2, 1994) carried out
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the sensory analysis on 5 mm-thick slices of dry-fermented sausages (1 fuet per batch
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and session). A non-structured scoring scale (Amerine, Pangborn & Roessler, 1965) was
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used, where 0 meant the absence of the descriptor and 10 meant a high intensity of the
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descriptor. A Quantitative Descriptive Analysis was performed in 8 sessions per
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replicate, and an incomplete block design (4 batches per session) was applied (Steel &
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Torrie, 1983). The KCl-1.5SO batch was tasted in all sessions as a common batch.
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Samples were coded with three-digit random numbers and were presented to the
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assessors while balancing the first order and the carry-over effects according to MacFie,
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Bratchell, Greenhoff & Vallis (1989) as much as possible.
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2.6. Consumer survey on acceptability
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Eighty-four Spanish consumers not involved in the study and representing different
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socio-demographic levels evaluated the acceptability of the seven different batches of
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fuet following a complete block design. A non-structured scoring scale (0 = extremely
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disliked and 10 = extremely liked) was used. The samples were codified with three
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random numbers and presented to the consumers with the first order and carry over
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effects blocked (MacFie et al., 1989). No information about the products (the reduced
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fat and salt content) was provided to the consumers. Consumers evaluated 5 mm-thick
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slices at home, and instructions were included on the questionnaire regarding the use of
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water for rinsing the mouth between samples and testing them at room temperature.
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2.7. Statistical analyses
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The analyses of variance were performed with the General Linear Model (GLM)
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procedure of the SAS statistical package (Statistical Analysis System [SAS], 2003). The
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model for the physicochemical parameters included replicate and batch as fixed effects.
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The model for the instrumental colour and texture parameters included replicate and
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batch as fixed effects and the covariate water content on a defatted-desalted-dry-mater
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basis (XDFDSDM). For the sensory attributes, the average scores of the panel for each
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fermented sausage were used. The model included the replicate, batch and sensory
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session as fixed effects and XDFDSDM as a covariate.
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The acceptance rating of each consumer was standardised to block idiosyncratic use of
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the scoring scale. The statistical model for the consumer acceptability study included
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the replicate, the batch, the age, the gender, the place of residence and the education
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level of participants as fixed effects, and the different individuals as a random effect.
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Differences among means were tested with the Tukey test (P<0.05).
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3. Results and discussion
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3.1. Physicochemical analyses
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‘Regulation (EC) No 1924/2006 on nutrition and health claims made on foods’
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indicates that the ‘reduced fat’ claim may only be made when the fat content reduction
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is at least 30%, and the ‘reduced salt’ claim may only be when the reduction is a 25%.
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In the present study, the final fat content for the control (CT) was 33.22%, which is
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lower than the standard fuet (small caliber non-acid fermented sausage with a final fat
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content of approximately 42%) (Spanish Food Composition Database [BEDCA], 2007.
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The fat content achieved in all of the reduced fat batches (18.56% for L, 15.09% for S,
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17.43% for L-KCl, 12.96% for S-KCl, 16.44% for S-KCl-1.5SO and 16.34% for S-KCl-
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3SO) allows the claim ‘reduced fat content’, which represent a reduction between 55%
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and 69% compared to a standard fuet. Regarding the NaCl reduction, all of the batches
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were prepared with a 40% reduction when compared to the CT batch (1.5% compared
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to 2.5%). After drying, the sodium content increased up to 1.13% - 1.21% in the final
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product. This sodium content represents a reduction of between 16% and 22% with
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respect to the 1.45% average sodium content in fuet (AESAN, 2009; Zurera-Cosano et
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al., 2011) and therefore although an important reduction was obtained, the ‘reduced
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sodium’ claim was not applicable.
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Least-squares means for weight loss, moisture, water content on a defatted-desalted-dry-
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matter basis (XDFDSDM), water activity (aw), and pH of the final product (pHfinal) are
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shown in Table 2. The control batch (CT) showed the lowest weight loss and moisture
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content due to its higher fat content, as expected. Despite having established a common
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target XDFDSDM for all of the batches, the batches showed slight differences in this
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parameter. To correct for these differences, XDFDSDM was included as a covariate in the
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statistical analysis of instrumental colour and texture and for the sensory analysis. The
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simultaneous reduction of salt (from 2.5% to 1.5%) and fat (from 33.22% to 18.56%)
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resulted in a significant increase in the weight loss, moisture content and aw (Table 3; L
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vs CT batches). The reduction of fat from 18.56% (L batch) to 15.09% (S batch) also
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resulted in a slight increase in the weight loss, % moisture and aw. However, the
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addition of 0.64% KCl to L or S batches decreased the aw to values closer to those of the
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CT batch. Comaposada et al. (2007) found that in minced meat products and dry-cured
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ham, NaCl can be substituted for KCl at molar levels of 30% and 35%, respectively,
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without important effects on isotherms and on the drying kinetics of the product. The
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final aw of batches containing sunflower oil were not significantly different from the
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control batch. However, the addition of sunflower oil (S-KCl vs S-KCL-1.5SO and S-
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KCL-3SO batches) decreased the moisture (%). This result may be related to the fact
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that oil can cover the meat particles, causing a slower release of water during the drying
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process (Bloukas, et al. 1997).
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3.2. Instrumental colour analysis
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The results for instrumental colour parameters (least-squares means) are shown in Table
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3. The control batch (CT) showed the highest lightness (L*), as expected, due to its
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higher fat content (lean trimmings 80:20), which gave these sausages a higher visible
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white colour. This result agrees with those reported by Mora-Gallego et al. (2013) in fat-
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reduced non-acid fermented sausages containing 5% backfat and diacylglycerols
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compared to those containing 5% sunflower oil or no added fat.
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The simultaneous reduction of salt (from 2.5% to 1.5%) and fat (from 33.22% to
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18.56%) resulted in a significant decrease of lightness (L*) and an increase in redness
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a* (Table 5; L vs CT batch). The use of the shoulder (S batch) instead of lean trimmings
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(L batch) as a raw material resulted in a significant decrease in the redness (a*). This is
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probably explained by the anatomical origin of the lean trimmings, i.e., redder muscles.
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The addition of 0.64% KCl or sunflower oil (1.5% and 3%) to the S batch did not
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significantly modify the instrumental colour parameters. However, the yellowness of the
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S-KCl batches tended to increase with the addition of sunflower, as they were not
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significantly different from the yellowness of control batch when 3% sunflower oil was
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added.
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3.3. Texture Profile Analysis (TPA)
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Hardness, chewiness and cohesiveness increased with the simultaneous reduction of salt
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and fat (L, S batches in comparison with the control batch) (Table 3). Increases in
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hardness and chewiness have been previously reported by several authors when
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reducing the fat content in fermented sausages (Olivares et al., 2010; Salazar, García, &
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Selgas, 2009). Increases in cohesiveness associated with the fat reduction have been
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reported in fuet with 3% pork backfat and 3% sunflower oil (Mora-Gallego, Serra,
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Guàrdia & Arnau, 2014) and in chorizo de Pamplona with substitutions of 25% and
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30% of pork backfat with emulsified olive oil (Muguerza, Gimeno, Ansorena, Bloukas,
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& Astiasarán, 2001).
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According to Ruusunen & Puolanne (2005), salt favours gel formation in fermented
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sausages and leads to a desirable texture. In salami-type fermented sausage, a decrease
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in the NaCl from 2.5% to 2.25% resulted in less firm sausages (Petäjä, Kukkonen &
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Puolanne, 1985). In our study, this effect was not appreciable, most likely because the
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effect of the fat reduction had a higher impact on the texture properties than the salt
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reduction.
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Regarding the influence of the water content on the instrumental texture, the covariate
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water content on a defatted-desalted-dry-matter basis (XDFDSDM) was significant for
270
hardness (ß= -205.6 (N/cm2). Klettner and Roedel (1979) showed, in similar meat
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products, that the water loss during the drying process affects the final texture.
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The addition of 0.64% KCl barely modified the texture parameters. There was only a
273
significant increase in chewiness in the leanest batch (S) (Table 3; LKCl batch).
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Although KCl has been associated with increased hardness and cohesiveness (Vignolo,
275
Pesce de Ruiz & Oliver, 1988), the addition of 0.64% KCl may have not been high
276
enough to produce a significant increase.
277
The addition of sunflower oil to the KCl batch (S-KCL-1.5SO and S-KCL-3SO)
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decreased the hardness, chewiness and cohesiveness. Decreases in hardness with the
279
addition of olive oil or sunflower oil have been previously reported in fermented
280
sausages (Del Nobile et al., 2009; Mora-Gallego et al., 2013). Thus, reduced fat fuets
281
with instrumental hardness and chewiness closer to a commercial product, such as the
282
CT batch, can be obtained by the addition of 3% sunflower oil. Batches with sunflower
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oil showed the highest springiness values, although they were not significantly different
284
from the CT and S-KCl batches. Mora-Gallego et al. (2014) also reported higher
285
springiness in reduced fat fermented sausages with 3% sunflower oil with respect to
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sausages with 3% pork backfat.
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3.4. Sensory analysis
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The results for the sensory attributes (least-squares means) are shown in Table 4. The
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simultaneous reduction of salt (from 2.5% to 1.5%) and fat (from 33.22% to 18.56%)
291
significantly increased the darkness, hardness and elasticity and decreased the
292
crumbliness and fat mouthfeel (CT vs L batches). The fat mouthfeel was rated
293
significantly higher in the CT fuets than in reduced fat fuets, as expected. The CT batch
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was expected to be rated more salty because of its higher NaCl content. In addition, the
295
increase in the meat protein content (i.e., the increase in the lean content, L vs. S
296
batches) was expected to reduce perceived saltiness. However, no significant differences
297
were observed for saltiness among batches.
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The increase in the darkness of reduced fat fuets agrees with the higher instrumental
299
lightness of the CT batch, as lightness is related to the greater presence of white fat
300
particles due to higher fat content (Mora-Gallego et al., 2013). A decrease of colour
301
intensity with increasing fat levels was also reported by Muguerza, Ansorena &
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Astiasarán (2003) in chorizo de Pamplona with 15%, 20% and 25% soy oil used as a
303
pork backfat substitute.
304
The reduction of fat from 33.32% in the CT batch to 15.09% in the S batch resulted in
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fuets that were rated less round. The higher rating for round shape obtained by the CT
306
batch was due to its higher fat and lower water contents, which produced less moisture
307
release during the drying process, reducing the typical formation of longitudinal
308
wrinkles, shrunken diameters and dry edges in reduced fat sausages (Wirth, 1988).
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According to Muguerza, Fista, Ansorena, Astiasarán, & Bloukas (2002), excessive fat
310
reduction leads to an unacceptable appearance because of the presence of a wrinkled
311
surface and casing hardening. In addition, fat reduction caused harder and rubbery
312
products due to higher weight losses (Keeton, 1994). Mendoza et al. (2001) and
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Bovolenta et al. (2008) also reported greater hardness in low-fat fermented sausages.
314
KCl has similar functional properties to NaCl, but its addition to meat products is
315
primarily limited by its bitter taste (Askar, El-Samahy & Tawfik, 1994). In the present
316
study, the amount of KCl added was set according to the results previously obtained by
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Gou et al. (1996), Gelabert et al. (2003), Guàrdia et al. (2006) and Guàrdia et al. (2008).
318
As expected, the addition of 0.64% KCl did not result in a significant increase in
319
bitterness, and no other sensory attributes were affected by this addition.
320
The addition of sunflower oil (S-KCL-1.5SO and S-KCL-3SO) decreased darkness,
321
hardness, elasticity and chewiness and increased the brown colour and crumbliness to
322
values closer to those of the CT batch. These results agree with those reported by Mora-
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323
Gallego et al. (2013) in reduced fat non-acid fermented sausages with 5% sunflower oil
324
with respect to those containing 5% pork backfat. As suggested by Mora-Gallego et al.
325
(2013), sunflower oil can cover the meat particles, reducing the binding between meat
326
proteins and thus lead to a less elastic and more crumbly texture in the mouth.
327
As expected, batches containing sunflower oil (S-KCl-1.5SO and S-KCl-3SO) were
328
scored with the highest intensity of oil flavour, although this score was not significantly
329
different from the CT score. Regarding the tactile texture, the sunflower oil batches
330
showed a tendency to increase the ease of removal of the casing from the sausage
331
surface (ease to peel; Table 4), which may result from the exudation of sunflower oil
332
that reduced the protein/casing interaction throughout the drying process (Bloukas et
333
al., 1997; Mora-Gallego et al., 2013).
334
The covariate XDFDSDM showed a significant negative slope for the sensory attribute
335
hardness, as it did for instrumental hardness. Similar to hardness, crumbliness was
336
affected by the covariate XDFDSDM.
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3.5. Acceptability study
339
No significant effect of the socio-demographic variables (age, gender, place of
340
residence and education level) on the consumer acceptability was detected (results not
341
shown). In contrast, significant differences between batches were observed (Table 4).
342
The simultaneous reduction of salt (from 2.5% to 1.5%) and fat (from 33.22% to
343
15.09%) resulted in a significant increase in the acceptability (CT vs. S batches).
344
Olivares et al. (2010) also found that fermented sausages with 16.5% of the fat content
345
in the raw mixture produced high consumer acceptability (this content was half of the
346
usual fat content in fermented sausages) when compared with those with high fat
347
content (19.3%).
14
348
There was neither a positive nor a negative effect due to the KCl addition on the
349
consumer acceptability, likely because the amount of KCl added (0.64%) was not
350
detected by the consumers. The added amount of KCl was lower than the 1.4% used in
351
the study of Guàrdia et al. (2008), which achieved a 50% reduction of the NaCl content
352
in fermented sausages by molar substitution with KCl (1.4%) without changing the
353
acceptability of the product. This result, together with the positive effect of the KCl on
354
food safety (aw decrease), suggests that it may be possible to increase the amount of KCl
355
added without decreasing the consumer acceptability of fuets. Regarding sunflower oil
356
addition, there was a slight tendency towards decreased acceptability as sunflower oil
357
increased (SKCl vs S-KCL1.5SO and S-KCL3SO).
358
Bølling et al. (2010) showed that nutritional information affects consumer acceptance.
359
In the present work, acceptability only refers to a hedonic evaluation of the fuets
360
because consumers had no additional information about the reduced fat and salt content
361
of the products nor about the addition of sunflower oil as fat substitute. Therefore, the
362
acceptability may change if consumers were informed of the fat and salt levels of the
363
different batches (Shepherd, Sparks, Bellier, & Raats, 1991) and the addition of KCl.
364
The impact of nutritional information on the label with respect to fat and salt reduction
365
would be interesting to test.
366
367
4. Conclusions
368
The addition of 0.64% KCl to small-caliber non-acid fermented sausages with the
369
simultaneous reduction of the fat and salt content decreased the aw and did not have
370
negative effects on either sensory attributes or consumer acceptability. The addition of
371
sunflower oil improved the appearance and texture attributes by achieving values closer
372
to those of the control batch but by modifying the oil flavour. Regarding consumer
15
373
acceptability, the simultaneous reduction of fat (from 20% to 10% and 7%) and salt
374
(from 2.5% to 1.5%) was acceptable to the consumers. The addition of sunflower oil
375
showed a tendency to decrease acceptability.
376
377
Acknowledgements
378
The authors gratefully acknowledge the European Community financial participation
379
under the Sixth Framework Programme for Research, Technological Development and
380
Demonstration Activities, for the Integrated Project Q-PORKCHAINS FOOD-CT-2007-
381
036245. The content of the paper reflects only the view of the authors; the Community
382
is not liable for any use that may be made of the information contained in this paper.
383
The authors would also like to acknowledge the contribution of Anna Claret to the
384
consumers’ study and the contribution of Quim Arbonés, Jordi Garcia, Cristina Canals,
385
Marta Baret and Bernardo Guerra in the manufacture of the sausages and in the
386
preparation, processing and analysis of the samples.
387
388
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22
Table
Table 1. Definition of the sensory attributes included in the sensory profile.
Attributes
Slice Appearance
Darkness
Definition
Round shape
Evaluation of the intensity of the darkness on the surface of a fresh cut
slice
Brightness intensity evaluated on the surface of a fresh cut slice
Evaluation of the intensity of the brown color on the surface of a fresh
cut slice
Evaluation of the roundness of the slice
Odor attributes
Odor intensity
Ripened odor
Intensity of overall odor of the sample
Pleasant odor developed by dry-cured meat products
Taste and Flavor
Flavor intensity
Sweetness
Saltiness
KCl bitterness
Oil flavor
Piquantness
Ripened flavor
Evaluation of the overall flavor intensity of the sample
Basic taste sensation elicited by sugar
Basic taste sensation elicited by NaCl
Bitter taste sensation elicited by KCl
Flavor elicited by vegetable oil
Stinging sensation in the mouth and throat
Pleasant flavor characteristic of dry-fermented sausages
Tactile texture
Ease to peel
Degree of easiness displayed when removing the casing of the slice
Brightness
Brown color
Texture
Hardness
Elasticity
Crumbliness
Chewiness
Pastiness
Fat mouthfeel
Amount of pressure required to completely compress the sample
Degree of return to the original position of the sample when a
compression force is applied between molars
Textural property characterized by the easiness with which a sample
can be separated into smaller particles during chewing
Textual property characterized by the difficulty to break the samples
into pieces in order to be swallowed
Evaluation of the feeling of paste perceived during chewing
Evaluation of the fat feeling of the sample perceived during chewing
Table 2
Physicochemical parameters (least-squares means) of fuets (small-caliber non-acid fermented
sausages) according to the batch.
Fuet batchA
(n = 5
fuets/batch)
CT
L
S
L-KCl S-KCl
S-KCL1.5SO
S-KCL3SO
RMSEB
Weight loss (%)
44.07e 49.08cd 51.81a 48.50d 50.91b
50.55b
49.36c
0.337
Moisture (%)
29.35d
38.21c 40.34b 39.95bc 42.65a
39.23bc
39.18bc
0.884
XDFDSDMC
0.893c 0.949bc 0.973bc 1.039ab 1.067a
0.980abc
0.973bc
0.0462
aw
0.909c
0.919b 0.926a 0.913bc 0.918b
0.908c
0.910c
0.0034
pHfinal
6.60d
6.72cd
6.84abc
6.79bc
0.079
abcde
6.90ab
6.98a
6.79bc
Within row, least-squares means with a common letter are not significantly different (P > 0.05).
CT: lean trimmings 80:20 (lean:fat) + 2.5% NaCl.
L: lean trimmings 90:10 (lean:fat) + 1.5% NaCl.
S: shoulder 3D (approx. 7% fat) + 1.5% NaCl.
L-KCl: lean trimmings 90:10 (lean:fat) + 1.5% NaCl + 0.64% KCl.
S-KCl: shoulder 3D (approx. 7% fat) + 1.5% NaCl + 0.64% KCl.
S-KCL-1.5SO: shoulder 3D + 1.5% NaCl + 0.64% KCl + 1.5% sunflower oil.
S-KCL-3SO: shoulder 3D + 1.5% NaCl + 0.64% KCl+ 3% sunflower oil.
B
Root Mean Square Error of the linear model.
C
Water content on a defatted-desalted-dry-matter basis (kg water / (kg dry matter – kg fat – kg
NaCl – kg KCl)).
A
Table 3
Instrumental color (CIE-Lab) and Texture Profile Analysis (TPA) parameters (least-squares means) of fuets
according to the batch.
Fuet batchA
(n = 5
fuets/batch)
CIE-Lab color
Lightness (L*)
Redness (a*)
Yellowness
(b*)
TPA
Hardness
(N/cm2)
Chewiness
(N/cm2)
Cohesiveness
Springiness
abcd
S-KCL3SO
Covariate
RMSE
XDFDSDM
C
(β)B
CT
L
S
L-KCl
S-KCl
S-KCL1.5SO
48.3a
9.71b
39.7c
11.73a
40.9bc
9.72b
43.8ab
10.93ab
41.2bc
10.02ab
41.7bc
10.89ab
42.9bc
10.74ab
3.88a
2.72ab
1.17b
2.17ab
1.30b
1.95b
2.40ab
79.1d
217.8a
180.4ab
213.3a
219.0a
152.7bc
121.8cd
–205.6
2.76d
10.96ab
8.14bc
11.74ab
13.60a
9.23bc
7.16c
-
0.127c
0.283ab
0.201ab
0.255b
0.190ab
0.235b
0.211ab
0.260b
0.224a
0.282ab
0.190ab
0.329a
0.183b
0.319a
-
-
1.63
0.86
0.761
21.82
1.68
0.016
0.022
Within row, least-squares means with a common letter are not significantly different (P > 0.05).
CT: lean trimmings 80:20 (lean:fat) + 2.5% NaCl.
L: lean trimmings 90:10 (lean:fat) + 1.5% NaCl.
S: shoulder 3D (approx. 7% fat) + 1.5% NaCl.
L-KCl: lean trimmings 90:10 (lean:fat) + 1.5% NaCl + 0.64% KCl.
S-KCl: shoulder 3D (approx. 7% fat) + 1.5% NaCl + 0.64% KCl.
S-KCL-1.5SO: shoulder 3D + 1.5% NaCl + 0.64% KCl + 1.5% sunflower oil.
S-KCL-3SO: shoulder 3D + 1.5% NaCl + 0.64% KCl+ 3% sunflower oil.
B
Significant regression coefficient (P < 0.05) of the covariate water content on a defatted-desalted-drymatter basis (kg water / (kg dry matter – kg fat – kg NaCl – kg KCl)).
C
Root mean square error of the linear model.
A
Table 4
Sensory attributes (least-squares means) and consumer acceptability of fuets (small-caliber non-acid
fermented sausages) according to the batch: type of fat and the NaCl reduction and/or substitution by KCl.
Fuet batchA
Attributes
B
Odor
Intensity
Ripened
Appearence
Round shape
Darkness
Brightness
Brown color
Tactile texture
Ease to peel
Flavor
Intensity
Sweetness
Saltiness
KCl bitterness
Oil flavor
Piquantness
Ripened
Texture
Hardness
Elasticity
Crumbliness
Chewiness
Pastiness
Fat mouthfeel
Consumer
acceptability
(n=84)
S-KCL- S-KCLL-KCl S-KCl
1.5SO
3SO
Covariate
XDFDSDM
(β)C
RMSED
CT
L
S
5.9
4.7
5.7
4.8
6.2
4.5
5.5
4.3
5.9
4.0
6.2
5.0
6.1
4.9
-
0.37
0.48
5.9a
4.3c
5.3
1.6ab
4.4ab
6.7ab
3.4
1.0abc
3.1b
6.9a
4.1
0.8bc
3.4ab
7.0a
3.6
0.4c
3.2ab
6.9a
4.2
0.5bc
3.2ab
6.4ab
4.2
1.3ab
4.0ab
5.7b
4.0
1.8a
-6.8
-
0.74
0.37
0.71
0.42
7.3ab
7.5ab
7.6ab
7.0b
7.9ab
8.0a
8.3a
-
0.46
6.0
2.7
3.0
0.2b
0.3ab
2.5
4.9
5.8
2.0
2.8
0.5b
0.2ab
3.0
4.5
6.1
1.9
2.8
0.7b
0.3ab
2.9
4.8
6.1
1.6
2.6
0.9ab
0.1b
2.7
4.4
6.3
1.5
2.7
1.3ab
0.1b
2.7
4.3
6.4
1.6
2.9
1.3a
0.6a
3.1
5.1
5.7
1.8
3.0
1.4a
0.7a
3.1
4.7
-
0.29
0.29
0.32
0.24
0.23
0.42
0.38
3.7cd
1.0c
6.2ab
3.8abc
0.5
4.8a
5.0ab
2.2ab
5.1cd
4.7ab
0.6
2.6b
5.0ab
2.1ab
5.1cd
4.7ab
0.7
2.6b
5.4a
2.5a
4.7d
5.1a
0.3
2.4b
5.8a
3.1a
4.4d
5.4a
0.5
2.4b
4.4bc
1.7bc
5.9bc
3.8bc
0.4
2.6b
3.6d
1.2c
6.9a
3.4c
0.8
2.5b
-7.3
6.9
-
0.27
0.36
0.37
0.41
0.23
0.42
4.3b
5.1ab
5.4a
5.4a
5.4a
5.2a
4.8ab
1.83
abcde
Within row, least-squares means with a common letter are not significantly different (P > 0.05).
CT: lean trimmings 80:20 (lean:fat) + 2.5% NaCl.
L: lean trimmings 90:10 (lean:fat) + 1.5% NaCl.
S: shoulder 3D (approx. 7% fat) + 1.5% NaCl.
L-KCl: lean trimmings 90:10 (lean:fat) + 1.5% NaCl + 0.64% KCl.
S-KCl: shoulder 3D (approx. 7% fat) + 1.5% NaCl + 0.64% KCl.
S-KCL-1.5SO: shoulder 3D + 1.5% NaCl + 0.64% KCl + 1.5% sunflower oil.
S-KCL-3SO: shoulder 3D + 1.5% NaCl + 0.64% KCl+ 3% sunflower oil.
B
Sensory analysis was carried out using 4 fuets/batch for the Quantitative Descriptive Analysis
C
Significant regression coefficient (P < 0.05) of the covariate water content on a defatted-desalted-drymatter basis (kg water / (kg dry matter – kg fat – kg NaCl – kg KCl)).
D
Root mean square error of the linear model.
E
Consumer acceptability was carried out by 84 consumers using 21 fuets/batch.
A