SENSORY ACCEPTABILITY OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE AND CALCIUM CHLORIDE IN PRODUCTION OF SALAMI WITH LOW SODIUM

DE ALMEIDA, M; VILLANUEVA, N; RIBEIRO, F; FADDA S; CONTRERAS CASTILLO, C

Madison

Congreso; American Meat Science Association Meat Reciprocal Conference; 2014

Univ of Wisconsin

Objectives: To evaluate the effects of reduced NaCl through substitution using combinations of KCl and CaCl2 and their effects onthe sensory quality of salamis.Materials and Methods: The treatments comprised: T1 (1.0% NaCl + 0.50% KCl + 0.50% CaCl2); T2 (1.0% NaCl + 0.45% KCl +0.45% CaCl2); T3 (1.0% NaCl + 0.40% KCl + 0.40% CaCl2); T4 (1.0% NaCl + 0.35% KCl + 0.35% CaCl2); T5 (1.0% NaCl + 0.25%KCl + 0.25% CaCl2); CH (2.5% NaCl) and CL (1.0%). For all treatments, the meat formulation used was: pork meat (60%), beef(20%), back fat (20%), flavoring and additives (2.1%), sodium nitrate (0.015%), sodium nitrite (0.015%), and starter culture (Staphylococcus xylosus e Pediococcus pentosaceus) that were stuffed in the reconstituted collagen casing and subjected tofermentation (23-25°C and RH 85-90%) until pH 5.0 was reached, and maturation/drying (17-19°C and RH 85-75%) until the wateractivity (Aw) reached 0.90. The sensory characteristics of salamis (color, flavor, texture, overall quality, and salt content) wereevaluated through a consumer acceptance testing using a nine-point hedonic scale, the purchase intention was evaluated using astructured five-point scale. The samples were presented following a completely randomized block design. Also, the sodium contentwas established. The analysis of variance was used to determine significant differences between treatments and the Tukey's test forcomparison of means, using the Statistical Analysis System© software.Results: Treatment T5 obtained the closest scores to CH (2.5% NaCl) for flavor, texture, and overall quality, showing that theaddition of 0.25% KCl + 0.25% CaCl2 under the proposed conditions were sufficient to mask the low content of NaCl (1.0%).Table 1. Acceptance values for color, flavor, texture, overall quality, salt content, and purchase intention for the seven formulations ofsalami.