Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Abstract

Production of dry fermented sausages is mostly based on local customs and traditional ways of manufacturing. However, in recent decades, these sausages are increasingly produced in industrial conditions, and there is a need to establish the manufacturing procedures, in order to ensure uniformity of the product, and its safety. During the drying of sausages, various changes occur in the sausage stuffing under the influence of water loss and enzymatic degradation of proteins and fats by the action of endogenous (enzymes present in the meat and fat) and exogenous enzymes (enzymes derived from microorganisms). These processes cause the product to obtain the specific, typical sensory properties and longer viability. Microorganisms which are usually responsible for the fermentation process which takes place in the sausages are lactic acid bacteria, and in addition to them coagulase-negative cocci and yeast. Coagulase-negative cocci, with their fermentative activity, contribute to the formation of desirable sensory characteristics of fermented sausages, and lactic acid bacteria contribute to lowering pH value of the stuffing. In the development of new products, such as fermented dry sausages with a reduced content of sodium chloride and fat, there are considerable difficulties because the two components are playing a very important role in the taste of the final product. Sodium chloride has the greatest significance for the taste of the final product, i.e. for its saltiness/savoury quality. Also, it is very important in achieving the microbiological stability of the sausages, because during manufacture they are not subject to heat treatment. The lowest limit of sodium chloride content, according to some data, is 2.5 %, particularly in case of salami. With a lower content of sodium chloride, the products are not hard enough, and are difficult to cut, which is one of the main characteristics of this group of sausages. In order to reduce the salt content in the fermented sausages, the chloride salts of potassium, magnesium and calcium are used as the substituent of sodium chloride. In most developed countries, about 80 % of the salt is originated from food. According to the actuality of this topic, manufacturers are initiating a program of salt reduction in production, and they are starting with the reformulation of their products. Many countries have developed their own guidelines for salt intake program. WHO started the strategy of reduction of salt through the Regional Directorate, and the 11 EU countries signed the program of reduction salt content by 16% over the next 4 years.