TECHNOLOGICAL AND SENSORY PROPERTIES OF CALCIUMENRICHED DRY FERMENTED SAUSAGES: A STUDY OF THE CALCIUM BIOAVAILABILITY

摘要

Dry fermented sausages (DFS) were enriched with calcium (Ca) to determine itsrnbioavailability. Three Ca salts (gluconate, lactate and citrate-malate) were tested inrnsufficient amounts to assure that 100 g of DFS gave 20–40% of the Ca RDA.rnTechnological and sensory properties of enriched DFS were similar to the controlrnbatch without Ca. The batches with Ca gluconate exhibited the lowest sensoryrnquality and were, thus, discarded. Neither the type nor the amount of salt testedrnhad an influence on the growth of the microbiota. Calcium bioavailability of thernexperimental sausages was determined by an in vitro assay. Both Ca lactate andrncitrate-malate salts showed values of close to 10%, which lies within the averagernabsorption limits established for other Ca-enriched foods. In view of the results,rneither of the later mentioned Ca salts could be used for the enrichment of the typernof meat product studied.