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Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S 2.0% , S 1.5%, and S 1.0% containing 2, 1.5, and 1% encapsulated salt, respectively. The physicochemical parameters were within the standard regulations for all treatments, with the lower hardness and cohesiveness observed for S 1.0%. The treatments and the storage period (90 days) had no effect on a w and instrumental color. Although a decrease in pH and an increase in lipid oxidation were observed during storage, the results were within acceptable levels. Concerning the consumers' perception of saltiness, the assessors reported no differences among the treatments C, S 2.0%, and S 1.5%. Thus, it is possible to reduce 25% salt in fresh sausages using the taste contrast technology. • Encapsulated salt was used to reduce sodium chloride in fresh sausage. • The instrumental color was not affected by 25% salt reduction. • Lipid oxidation was not affected by salt reduction. • It is possible to reduce 25% salt in fresh sausages using taste contrast technology. [ABSTRACT FROM AUTHOR]