Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl a...

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Bibliographic Details
Published in:Foods 2021-04, Vol.10 (5), p.961
Main Authors: Teixeira, Alfredo, Domínguez, Rubén, Ferreira, Iasmin, Pereira, Etelvina, Estevinho, Leticia, Rodrigues, Sandra, Lorenzo, José M
Format: Article
Language:English
Subjects:
Chemical activity
Chemical composition
Chloride
Food science
KCl
low-salt
Malondialdehyde
Meat
Meat industry
Meat processing industry
Meat quality
Oxidation
Physicochemical properties
Pork
Potassium
Potassium chloride
reduced-salt sausages
Reduction
Ripening
Salt
Salts
Sausages
Sensory properties
Sodium
Sodium chloride
Sub4Salt
Water activity
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Summary:Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt , and KCl + Sub4Salt ) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (a ) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce "reduced sodium content" sausages without affecting their traditional quality.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10050961