SciELO - Scientific Electronic Library Online

vol.28 issue6Mathematical Modeling of Heat Transfer of Blanching Process of Carrot (Daucus Carota L.)Encapsulation Effect on Spray Drying of Yellow Pitahaya Biocomponents of Functional Interest author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Información tecnológica

On-line version ISSN 0718-0764


SUAREZ, Lina M; GOMEZ, Leidy J  and  ZAPATA, José E. Physical, Microbiological and Sensory Characteristics of Fresh White Cheese and Premium Sausage Low in Sodium. Inf. tecnol. [online]. 2017, vol.28, n.6, pp.11-22. ISSN 0718-0764.

The effect of the substitution of NaCl on the physical, sensory and microbiological properties of premium sausage and cottage white cheese has been evaluated. Sausages and cheeses were made with 63% NaCl substitution by salt mixtures (samples A, B, C and D) and a control sample (100% NaCl). The products were analyzed for color, texture profile, sensory profile and microbiological quality. The products showed different behavior depending on the mixture used. It was observed that color does not present differences for sausage A and cheese B, while the texture profile had a similar behavior for all the substitutions. However, cheese A and sausage D had sensorial lower rating in the general acceptance, and the microbiological quality of the two products was not altered by substitution. The results suggest that the ion content of the salts affect the texture and taste profile of the products but does not affect microbiological quality or color. It is also possible to replace 63% NaCl in the production of sausages and cottage cheese, without affecting their physical, microbiological and sensorial characteristics.

Keywords : sodium reduction; physical characterization; microbiological characterization; cottage cheese; sausage.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License