Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1). Practical Application Excess consumption of sodium chloride, the primary source of dietary sodium in human diet, is associated with increased blood pressure, cardiovascular disease, and some types of cancer. Fermented sausages are among the meat products, with higher sodium contents. The current results are of major importance for the meat industry, once they demonstrate that the low-sodium fermented sausages can potentially appeal to certain types of consumers and provide a way forward for future research and product development.