Main content area

A mixture of potassium, magnesium, and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages

Gimeno, O., Astiasaran, I., Bello, J.
Journal of agricultural and food chemistry 1998 v.46 no.10 pp. 4372-4375
water content, sausages, fermented foods, sodium chloride, potassium chloride, magnesium chloride, calcium chloride, mixtures, mineral content, water activity, pH, Micrococcaceae, lactic acid bacteria, color, sensory evaluation, chorizo
A mixture of 1.00% NaCl, 0.55% KCl, 0.23% MgCl2, and 0.46% CaCl2 was used to replace the NaCl in dry fermented sausages. Sodium content decreased from 1.88 in the control (made with 2.6% of NaCl) to 0.91 g/100 g in the modified products. The increases in potassium, magnesium, and calcium were from 0.55 to 1.11 g of K/100 g, from 25.60 to 182.00 mg of Mg/100 g, and from 82.60 to 182.90 mg of Ca/100 g. The mixture of salts gave rise to a greater acidification and water activity. No effects were found in the lactic acid bacteria counts but a decrease of Micrococcaceae was observed. Furthermore a decrease in nitroso heme pigments was found in the final products made with this mixture of salts. Sensorial acceptability was lower mainly due to the lower salty taste.