Productos cárnicos madurados enriquecidos con gluconato D-cálcico

  1. Ana María Soto Carrión 1
  2. María Luisa García Sanz 1
  3. Mª Dolores Selgas Cortecero 1
  1. 1 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

Revista:
Revista complutense de ciencias veterinarias

ISSN: 1988-2688

Ano de publicación: 2009

Volume: 3

Número: 2

Páxinas: 41-50

Tipo: Artigo

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Outras publicacións en: Revista complutense de ciencias veterinarias

Resumo

The final aim of this work is the enrichment of dry fermented sausages with calcium by the addition of D-calcium gluconate. This salt is one of the most bioavailable by the human organism and it is accepted for human use by the European Union. It has been assayed two different calcium gluconate amounts, sufficient to 100 g of the final product give 20 and 25% of the RDA. At the same time, fat content has been reduced until a 34% in relation to the conventional product. Textural, colour and sensory analysis were performed and the results showed that there are not significant differences between the experimental sausages or in relation to the control sausage manufactured without this salt. For that, it can be concluded that D-calcium gluconate is adequate to manufacture dry fermented sausages enriched with calcium

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