Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

Abstract

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.