Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages
Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental a...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Maite Sánchez-Giraldo Montserrat Vioque-Amor Rafael Gómez-Díaz Ignacio Clemente-López Manuel Ángel Amaro-López Carmen Avilés-Ramírez |
| author_facet | Maite Sánchez-Giraldo Montserrat Vioque-Amor Rafael Gómez-Díaz Ignacio Clemente-López Manuel Ángel Amaro-López Carmen Avilés-Ramírez |
| author_sort | Maite Sánchez-Giraldo |
| collection | DOAJ |
| description | Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers. |
| format | Article |
| id | doaj-art-13c964e8b42a4c2685ce1211422954c7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-13c964e8b42a4c2685ce1211422954c72025-01-24T13:33:01ZengMDPI AGFoods2304-81582025-01-0114224810.3390/foods14020248Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork SausagesMaite Sánchez-Giraldo0Montserrat Vioque-Amor1Rafael Gómez-Díaz2Ignacio Clemente-López3Manuel Ángel Amaro-López4Carmen Avilés-Ramírez5Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, SpainResearch Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, SpainResearch Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, SpainDOSCADESA 2000 S.L., Molina de Segura, 30500 Murcia, SpainResearch Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, SpainResearch Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, SpainDry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers.https://www.mdpi.com/2304-8158/14/2/248dry-fermented sausagesdextrosedextringlucose syrupIberian pork |
| spellingShingle | Maite Sánchez-Giraldo Montserrat Vioque-Amor Rafael Gómez-Díaz Ignacio Clemente-López Manuel Ángel Amaro-López Carmen Avilés-Ramírez Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages Foods dry-fermented sausages dextrose dextrin glucose syrup Iberian pork |
| title | Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages |
| title_full | Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages |
| title_fullStr | Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages |
| title_full_unstemmed | Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages |
| title_short | Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages |
| title_sort | effect of carbohydrate formulas on instrumental and sensory parameters in dry fermented iberian pork sausages |
| topic | dry-fermented sausages dextrose dextrin glucose syrup Iberian pork |
| url | https://www.mdpi.com/2304-8158/14/2/248 |
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