{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T02:22:32Z","timestamp":1774405352829,"version":"3.50.1"},"reference-count":46,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2020,5,1]],"date-time":"2020-05-01T00:00:00Z","timestamp":1588291200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["PDR2020-1.0.1-FEADER-031359"],"award-info":[{"award-number":["PDR2020-1.0.1-FEADER-031359"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["PDR2020-1.0.1-FEADER-031373"],"award-info":[{"award-number":["PDR2020-1.0.1-FEADER-031373"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia (FCT)","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDP\/00276\/2020 (CIISA),"],"award-info":[{"award-number":["UIDP\/00276\/2020 (CIISA),"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Catal\u00e3o is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catal\u00e3o manufactured with either purebred Alentejano (Al) or crossbred Iberian \u00d7 Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect of salt reduction or genotype was observed for pH, aW, and microbiological parameters. PUFA content was significantly higher for Al Catal\u00e3o, particularly due to the content in linoleic and linolenic fatty acids. IDr 3% NaCl samples had the highest mean n6\/n3 PUFA ratio, and the highest mean values for the atherogenicity and thrombogenicity indices, showing that both genotype and salt content influence these nutritional indices. Texture profile of Catal\u00e3o was significantly influenced by salt content and genotype. Al samples were less adhesive, cohesive, and easier to chew. Low-salt Catal\u00e3o was harder, more adhesive, and less cohesive, with lower resilience and higher chewiness values. Regarding sensory attributes, salt content influenced the product aroma, with reduced-salt sausages being evaluated as significantly less aromatic. Overall, a 25% salt reduction did not have a significant impact on the quality, stability, and sensory evaluation of Catal\u00e3o.<\/jats:p>","DOI":"10.3390\/foods9050554","type":"journal-article","created":{"date-parts":[[2020,5,5]],"date-time":"2020-05-05T06:41:20Z","timestamp":1588660880000},"page":"554","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"first","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-5592","authenticated-orcid":false,"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3288-0869","authenticated-orcid":false,"given":"Maria Eduarda","family":"Potes","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Medicina Veterin\u00e1ria, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7442-6456","authenticated-orcid":false,"given":"Ana Cristina","family":"Agulheiro-Santos","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"Maria Jos\u00e9","family":"Fernandes","sequence":"additional","affiliation":[{"name":"CIISA-Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Avenida da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7000-0255","authenticated-orcid":false,"given":"Raquel","family":"Garcia","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, IIFA-Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8388-0511","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Fraqueza","sequence":"additional","affiliation":[{"name":"CIISA-Centro de Investiga\u00e7\u00e3o Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterin\u00e1ria, Universidade de Lisboa, Avenida da Universidade T\u00e9cnica, 1300-477 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,5,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sankaranarayanan, A., Amaresan, N., and Dhanasekaran, D. 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