EFFECT OF SODIUM LACTATE AND POTASSIUM BISULFITE IN A NONACID DRY-CURED SAUSAGE OF REDUCED CALIBER

''Espetec'' or ''Secallona'' are Spanish small diameter dry-cured saus ages, characterized by its non-acid taste. A pH drop during the curing process modifies the sensorial characteristics of these products. The aim of this study was to evaluate the ability of sodium lactate and p otassium bisulphite to avoid the pH drop and study their effect on sen sorial characteristics. They evolution of weight loss and pH was studi ed. At the end of the process, a sensory analysis was undergone. The m ain conclusion from the results was that the addition of both sodium l actate and potassium bisulphite could be usefull in preventing the aci dification. However, an important modification in the taste was detect ed when the potassium bisulphite was used.