Abstract
The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), <3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P < 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration “reduced Na content “with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P < 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria.
Highlights
Salt has been a preservative in food for thousands of years
One of the primary determinants involved in the origin of high blood pressure is the excessive consumption of sodium that is ingested in the diet as sodium chloride, its intake linked to kidney diseases and increases in blood pressure [3]
They were transferred to a dryer with a temperature of 5 ± 2◦C and 70–85% of relative humidity (RH), where they remained for 21 days
Summary
Salt has been a preservative in food for thousands of years. The discovery of other preservation methods, such as refrigeration, has allowed the reduction of this food additive, but it is still not enough [1]. According to the World Health Organization, high blood pressure and cardiovascular diseases are the leading cause of death worldwide [2]. One of the primary determinants involved in the origin of high blood pressure is the excessive consumption of sodium that is ingested in the diet as sodium chloride (common salt; NaCl), its intake linked to kidney diseases and increases in blood pressure [3]. In Europe, the average daily consumption of common salt is estimated to be 8.11 g/day, well above the 5 g/day recommended [4].
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