Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?

Journal of Food Science - Tập 80 Số 5 - 2015
Bibiana Alves dos Santos1, Paulo Cezar Bastianello Campagnol2, Adriano G. Cruz3, Marcelo Antônio Morgano4, Róger Wagner5, Marise Aparecida Rodrigues Pollonio1
1Univ. Estadual de Campinas CEP 13083‐862 Campinas São Paulo Brazil
2Inst. Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro CEP 38064‐300 Uberaba Minas Gerais Brazil
3Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro CEP 20260‐100 Rio de Janeiro Rio de Janeiro Brazil
4Inst. de Tecnologia de Alimentos CEP 13070‐178 Campinas São Paulo Brazil
5Univ. Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil

Tóm tắt

AbstractThe 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).

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Journal of Food Science

Tập 80 Số 5

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