Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

• Main Authors: Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, Roger Wagner, Marise Aparecida Rodrigues Pollonio
• Format: Article
• Language: English
• Published: Hindawi-Wiley 2017-01-01
• Series: Journal of Food Quality
• Online Access: http://dx.doi.org/10.1155/2017/7085798

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of L⁎ and increased b⁎ values were found in salamis with CaCl2. These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.