Reduction of sodium content in frozen goat sausage using different types of salt

Sodium is essential for the production of meat derivatives. However, the relationship between sodium and health problems has driven the meat industry to seek alternatives to reducing sodium in its products. Alternative salts with lower sodium contents have been used for this purpose. The aim of this study was to evaluate the effect of using four different types of salt (100% NaCl, T1; 100% Himalayan salt, T2; 50% NaCl + 50% KCl, T3 or 50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T-4) on physicochemical, textural, microbiological and sensory characteristics of frozen goat sausage. Sodium content was lower (17.6%) in T3 and T4 (P < 0.01). There was no treatment effect and no interaction between treatments and storage time (1, 30, 60 and 90 days) for instrumental color, pH and lipid oxidation (P > 0.05) was found in T2. There was no treatment effect (P < 0.05) on water activity, water holding capacity and sensory analysis. The reduction of sodium by replacing NaCl with chloride salts at the studied levels had no negative influence on the physicochemical, microbiological and sensory characteristics of frozen goat sausage.

Automated summary

This study evaluated the effects of different types of salt as sodium substitutes on frozen goat sausage characteristics, showing that reducing sodium content did not have a negative influence on the physicochemical, microbiological, and sensory characteristics of the meat product.