Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

C Ibañez; L Quintanilla; C Cid; I Astiasaran; J Bello

doi:10.1016/s0309-1740(96)00035-6

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

Meat Sci. 1996 Dec;44(4):227-34. doi: 10.1016/s0309-1740(96)00035-6.

Authors

C Ibañez¹, L Quintanilla, C Cid, I Astiasaran, J Bello

Affiliation

¹ Departamento de Bromatología, Tecnología de Alimentes y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080, Pamplona, Spain.

PMID: 22060939
DOI: 10.1016/s0309-1740(96)00035-6

Abstract

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 × 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.