Sensory and physicochemical characteristics of low sodium salami

Abstract

The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

Health and Safety Considerations of Fermented Sausages

“…However, preference mapping identified a group of consumers that existed for fermented sausages with 50% reduced NaCl substituted for KCl or a blend of KCl and CaCl 2 . De Almeida et al produced salami sausages with 60% reduction in NaCl and adding different amounts of a 1 : 1 blend of KCl and CaCl 2 [26]. The salt replacement mixtures did not affect the technological process, but the sausages had lower acceptability.…”

An approach to select Lactobacillus isolates as protective cultures for food fermentations

“…In general, lactobacilli grew in media containing up to 10% bile salt (Figure b) which is higher than the 0.05–2% bile salt concentration in the human gut and also higher than the MIC of 0.5–1.8% bile salt for the species L. rhamnosus and L. fermentum (Bao et al, ; Douillard et al, ). The ability to grow in salt concentrations up to 5% is another criterion for protective culture selection as these conditions occur during the ripening processes of many food products (De Almeida, Montes Villanueva, da Silva Pinto, Saldaña, & Contreras‐Castillo, ). Halotolerance in strains isolated from fermented meat is expected, as those products contain salt concentrations of 3–5%.…”

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

“…Higher pH values may be related to basic compounds resulting from proteolysis due to the action of proteinases. The mold presence on parts of the coppas can lead to ammonia production from amino acids and contribute to an increase in pH (Domínguez et al, 2016) whereas in a study on salami it was verified that the NaCl substitution by a mixture of KCl and CaCl 2 did not cause any significant difference (p > 0.05) in the pH (Almeida et al, 2016). In certain cases, when pH changes occur, e.g.…”