Abstract
Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride, magnesium chloride, and calcium chloride (F4). Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values.
Highlights
When added to fermented sausages, sodium chloride (NaCl) plays a key role in ensuring microbiological stability, flavor and texture, helping to solubilize the myofibrillar proteins responsible for fat emulsification, increasing water retention capacity, and contributing to the maintain their basic characteristic flavor (TERRA et al, 2004).Generally, amounts of 2.0-4.0% NaCl are added to meat products, and the concentration tends toActa Scientiarum
Reducing sodium in processed foods is a concern of the cured meat industry, due to the association between salt intake, blood pressure, and Maringá, v. 37, n. 2, p. 293-299, Apr.-June, 2015 hypertension
The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on texture and sensory attributes of Italian salami
Summary
When added to fermented sausages, sodium chloride (NaCl) plays a key role in ensuring microbiological stability, flavor and texture, helping to solubilize the myofibrillar proteins responsible for fat emulsification, increasing water retention capacity, and contributing to the maintain their basic characteristic flavor (TERRA et al, 2004).Generally, amounts of 2.0-4.0% NaCl are added to meat products, and the concentration tends toActa Scientiarum. When added to fermented sausages, sodium chloride (NaCl) plays a key role in ensuring microbiological stability, flavor and texture, helping to solubilize the myofibrillar proteins responsible for fat emulsification, increasing water retention capacity, and contributing to the maintain their basic characteristic flavor (TERRA et al, 2004). Amounts of 2.0-4.0% NaCl are added to meat products, and the concentration tends to. Technology increase in the final products due to the drying process. Besides NaCl, other salts, such as nitrite (NaNO2), nitrate (NaNO3) and sodium erythorbate (C6H7NaO6), used for color stabilization, texture improvement, characteristic flavor development, warmed-over flavor elimination, and antimicrobial activity, may increase sodium concentration (ZANARDI et al, 2010). Reducing sodium in processed foods is a concern of the cured meat industry, due to the association between salt intake, blood pressure, and Maringá, v.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
