title: Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
abstract: BACKGROUND
  A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively).
  
  
  RESULTS
  The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1)). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products.
  
  
  CONCLUSIONS
  The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids.
authors.affiliation: Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008-Pamplona, Spain.
authors.forename: Mikel
authors.initials: M
authors.lastname: García-Íñiguez de Ciriano
authors.forename: Izaskun
authors.initials: I
authors.lastname: Berasategi
authors.forename: Iñigo
authors.initials: I
authors.lastname: Navarro-Blasco
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
mesh_terms: D000818:Animals; D001205:Ascorbic Acid; D002118:Calcium / Q000032:analysis*; D002136:Calcium, Dietary / Q000032:analysis; D003116:Color; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005285:Fermentation; D019597:Flax / Q000737:chemistry; D005524:Food Technology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008043:Linseed Oil; D015227:Lipid Peroxidation; D008315:Malondialdehyde / Q000378:metabolism; D008460:Meat / Q000032:analysis* / Q000592:standards; D008903:Minerals / Q000032:analysis*; D012964:Sodium / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine; D013649:Taste; D014131:Trace Elements / Q000032:analysis
chemical_list: D002136:Calcium, Dietary; D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D008903:Minerals; D017673:Sodium Chloride, Dietary; D014131:Trace Elements; C069207:calcium ascorbate; D008315:Malondialdehyde; D008043:Linseed Oil; D012964:Sodium; D001205:Ascorbic Acid; D002118:Calcium