title: The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
abstract: Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat. This study showed how moderately (22-25%) and greatly (43-50%) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami. In greatly reduced products, the yield was reduced by 8% in sausages and 6% in ham, whereas the yield in bacon and salami remained unaffected. The microbial growth was generally not affected by reducing the content of NaCl to 2.0% in sausages, 2.3% in bacon, 1.7% in ham and 6.3% in salami (aqueous phase). Salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction. In sausages and ham, reduction from 2.2% to 1.7% and from 2.3% to 1.3% (w/w), respectively, did not alter the sensory properties. In contrast, the sensory properties of bacon and salami were significantly affected already after a moderately reduction.
authors.affiliation: Danish Meat Research Institute, Danish Technological Institute, Maglegaardsvej 2, Roskilde DK-4000, Denmark. Electronic address: mdag@dti.dk.
authors.forename: Margit Dall
authors.initials: MD
authors.lastname: Aaslyng
authors.forename: Christian
authors.initials: C
authors.lastname: Vestergaard
authors.forename: Anette Granly
authors.initials: AG
authors.lastname: Koch
mesh_terms: D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008875:Middle Aged; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D017673:Sodium Chloride, Dietary
keywords: Bacon; Ham; Quality; Salami; Salt reduction; Sausage