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Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?
Author(s) -
Dos Santos Bibiana A.,
Campagnol Paulo C. B.,
Cruz Adriano G.,
Morgano Marcelo A.,
Wagner Roger,
Pollonio Marise A. R.
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12847
Subject(s) - fermentation , chemistry , food science , sodium , lactic acid , water activity , salt (chemistry) , water content , bacteria , biology , organic chemistry , geotechnical engineering , engineering , genetics
Abstract The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl 2 , or a blend of KCl and CaCl 2 (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 CaCl 2 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 CaCl 2 (1:1).