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espanolSe ha evaluado el efecto de la sustitucion de NaCl sobre propiedades fisicas, sensoriales y microbiologicas de salchicha premium y queso blanco fresco. Se elaboraron salchichas y quesos con sustitucion del 63% de NaCl por mezclas de sales (muestras A,B,C y D) y una de control (100% NaCl). A los productos se les analizo color, perfil de textura, perfil sensorial y calidad microbiologica. Los productos mostraron comportamientos diferentes segun la mezcla usada. Se observo que el color no presenta diferencia para salchicha A y queso B, en tanto el perfil de textura tuvo un comportamiento similar para todas las sustituciones, sin embargo, sensorialmente queso A y salchicha D tuvieron calificacion mas baja en la aceptacion general, mientras, la calidad microbiologica de los dos productos no se vio alterada por la sustitucion. Los resultados sugieren que el contenido en iones de las sales afecta el perfil de textura y de sabor de los productos, pero no afecta la calidad microbiologica ni el color. Ademas es posible la sustitucion del 63% de NaCl en la elaboracion de salchichas y queso fresco, sin afectar sus caracteristicas fisicas, microbiologicas y sensoriales. EnglishThe 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.

Características Físicas, Microbiológicas y Sensoriales de Queso Blanco Fresco y Salchicha Premium Bajas en Contenido de Sodio