Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?. Issue 5 (25th March 2015)

• Record Type: Journal Article
• Authors: Dos Santos, Bibiana A.; Campagnol, Paulo C. B.; da Cruz, Adriano G.; Morgano, Marcelo A.; Wagner, Roger; Pollonio, Marise A. R.
• Is Part Of: Journal of food science. Volume 80:Issue 5(2015)
• Page Start: S1093
• Page End: S1099
• Publication Date: 2015-03-25
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12847
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl₂, or a blend of KCl and CaCl₂ (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl₂ was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl₂ (1:1).</p> </abstract>