Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/5201
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dc.contributor.authorPanea Doblado, Begoñaes_ES
dc.contributor.authorRipoll García, Guillermoes_ES
dc.coverage.spatialProducción y sanidad animales_ES
dc.date.accessioned2021-01-18T11:16:04Z-
dc.date.available2021-01-18T11:16:04Z-
dc.date.issued2021es_ES
dc.identifier.citationNFS Journal, vol. 22, pp. 1-5, (2021)-
dc.identifier.urihttp://hdl.handle.net/10532/5201-
dc.description.abstractThis paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide index, malondialdehyde values and lactic acid bacteria counts of dry fermented sausages. Six experimental batches were manufactured. Both salt type and fat source affected to the fat amount, the protein content, the collagen content, the peroxide index and the microbial counts and significant interactions between the main effects were found for all those variables. The malondialdehyde values were affected by fat source but not for salt type. In general, soy addition decreased protein content and peroxide values, increased lactic acid bacteria counts and malondialdehyde values and their effect on fat content depended on the used salt.en
dc.language.isoenes_ES
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S2352364620300262es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleSubstituting fat with soy in low-salt dry fermented sausagesen
dc.typeJournal Contribution*
dc.bibliographicCitation.volume22es_ES
dc.bibliographicCitation.stpage1es_ES
dc.bibliographicCitation.endpage5es_ES
dc.subject.agrovocAlimentos bajos en grasaes
dc.subject.agrovocProductos de la carnees
dc.subject.agrovocSustitutos de grasases
dc.subject.agrovocSales
dc.subject.agrovocSojaes
dc.description.statusPublishedes_ES
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES
dc.bibliographicCitation.titleNFS Journalen
dc.relation.doi10.1016/j.nfs.2020.12.003es_ES
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