Influence of partial replacement of NaCl with KCl and CaCl2 oil texture and color of dry fermented sausages

A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactu red with a mixture of (2.29%) different salts (NaCl, KCI, and CaCl2) with a n equivalent ionic strength to that of the control manufactured with 2.6% N aCl. The use of this salt mixture affected the texture profile analysis (TP A), giving rise to a significant reduction in hardness, cohesiveness, gummi ness and chewiness. Instrumental color values showed higher b* (yellowness) and L* (lightness) values. Sensory texture and color intensity yielded low er scores, but they were classified as acceptable. Principal component anal ysis was carried out with the instrumental measures. The two principal comp onents explained 76.9% of the variance. Modified and control samples were s eparated by the first component, which explained 57.1% of the variance and was defined basically by texture parameters.