title: Is there a potential consumer market for low-sodium fermented sausages?
abstract: The 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).
authors: Univ. Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil.
authors: Bibiana A
authors: BA
authors: Dos Santos
authors: Inst. Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300, Uberaba, Minas Gerais, Brazil.
authors: Paulo C B
authors: PC
authors: Campagnol
authors: Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, CEP 20260-100, Rio de Janeiro, Rio de Janeiro, Brazil.
authors: Adriano G
authors: AG
authors: da Cruz
authors: Inst. de Tecnologia de Alimentos, CEP 13070-178, Campinas, São Paulo, Brazil.
authors: Marcelo A
authors: MA
authors: Morgano
authors: Univ. Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil.
authors: Roger
authors: R
authors: Wagner
authors: Univ. Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil.
authors: Marise A R
authors: MA
authors: Pollonio
mesh_terms: D000293:Adolescent; D000328:Adult; D002122:Calcium Chloride / Q000032:analysis; D003258:Consumer Behavior; D004039:Diet, Sodium-Restricted; D005260:Female; D005285:Fermentation; D005516:Food Microbiology; D005518:Food Preferences; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008837:Micrococcus; D008875:Middle Aged; D011189:Potassium Chloride / Q000032:analysis; D012964:Sodium / Q000008:administration & dosage; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage*; D013649:Taste; D014867:Water / Q000502:physiology; D055815:Young Adult
chemical_list: D017673:Sodium Chloride, Dietary; D014867:Water; D019344:Lactic Acid; D011189:Potassium Chloride; D012964:Sodium; D002122:Calcium Chloride
keywords: calcium chloride; consumer study; dry fermented sausages; potassium chloride; sodium chloride reduction