Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages

doi:10.7506/spkx1002-6630-20210409-116

Abstract

Abstract: The effect of partial replacement of sodium chloride by a low-sodium salt combination on the quality of fermented sausages was investigated by measuring physicochemical indexes, sensory evaluation, taste characteristics from electronic tongue, and the contents of free amino acids and volatile compounds. Two groups were designed, control group (100% sodium chloride), and experimental group (sodium chloride 58%, potassium chloride 30%, calcium chloride 7% and glycine 5%). The results showed that after 21 days of fermentation, the pH and moisture content of sausages decreased significantly, while the sodium content increased significantly. The pH and moisture content of the experimental group were significantly lower and higher than those of the control group, respectively. The low-sodium salt substitute improved the color and texture characteristics of the product without significantly changing the sensory quality. Electronic tongue analysis showed that the umami, richness and bitterness of the low-sodium salt group were significantly higher than those of the control group. In addition, the low-sodium salt substitute promoted the release of free amino acids while having no negative impact on the production of volatile compounds. Therefore, the experimental group reduced the NaCl content by 42% while maintaining good sensory and flavor quality.

Key words: fermented sausages; low-sodium salt mixture; electronic tongue; gas chromatography-mass spectrometry

CLC Number:

TS251.5

WANG Ningning, FENG Meiqin, SUN Jian. Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages[J]. FOOD SCIENCE, 2021, 42(16): 1-7.

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Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages

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