Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 5, Pages S1093-S1099Publisher
WILEY
DOI: 10.1111/1750-3841.12847
Keywords
calcium chloride; consumer study; dry fermented sausages; potassium chloride; sodium chloride reduction
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Funding
- National Council for Scientific and Technological Development (CNPq)
- Foundation for Research Support of the State of Sao Paulo (FAPESP)
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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).
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