title: The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages.
abstract: BACKGROUND
  The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.5% salt levels were compared with 0 and 2% controls in fresh pork sausages for effects on chemical, microbial, sensory and technological stability.
  
  
  RESULTS
  Although significant (P < 0.001 to P < 0.01) differences were found between the 0 and 2% controls, no significant differences could be detected between the 2, 1.5 and 1% added NaCl treatments for the following: total bacteria counts on days 3, 6 and 9; TBARS of pork sausages stored at 4 °C on days 6 and 9 and stored at -18 °C on days 90 and 180; taste, texture and overall liking during sensory evaluation; and % cooking loss, % total loss and % refrigeration loss. Consumers were able to differentiate between the 2 and 1% added NaCl treatments in terms of saltiness.
  
  
  CONCLUSIONS
  This study indicated that salt reduction to intermediate levels can be considered a sodium reduction strategy in itself but that further research with regards to product safety is needed. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: MacDonald
authors.initials: M
authors.lastname: Cluff
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: Hannes
authors.initials: H
authors.lastname: Steyn
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: George
authors.initials: G
authors.lastname: Charimba
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: Carina
authors.initials: C
authors.lastname: Bothma
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: Celia J
authors.initials: CJ
authors.lastname: Hugo
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
authors.forename: Arno
authors.initials: A
authors.lastname: Hugo
mesh_terms: D000818:Animals; D004039:Diet, Sodium-Restricted; D005516:Food Microbiology; D063427:Food Quality; D061353:Food Storage; D005524:Food Technology; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D012965:Sodium Chloride / Q000737:chemistry*; D013552:Swine; D013649:Taste
chemical_list: D012965:Sodium Chloride
keywords: oxidative stability; pork sausage; sensory stability; shelf-life; sodium reduction; technological stability