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Effect of Salt Reduction on Sausages, Bacon, Ham and Salami

27 September 2013

Moderate salt reduction in sausages and ham does not have a significant effect on the quality according to research from the Danish Meat Research Institute at Roskilde.

However, the research showed the large salt reduction in sausages and ham does change the sensory properties.

And the research team of Margit Dall Aaslyng, Christian Vestergaard and Anette Granly Koch found that bacon and salami cannot be simply salt-reduced.

Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat.

The DMRI study showed how moderately (22–25 per cent) and greatly (43–50 per cent) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami.

In greatly reduced products, the yield was reduced by eight per cent in sausages and six per cent in ham, whereas the yield in bacon and salami remained unaffected.

The microbial growth was generally not affected by reducing the content of NaCl to two per cent in sausages, 2.3 per cent in bacon, 1.7 per cent in ham and 6.3 per cent in salami in the aqueous phase.

Salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction.

In sausages and ham, reduction from 2.2 per cent to 1.7 per cent and from 2.3 per cent to 1.3 per cent (w/w), respectively, did not alter the sensory properties.

In contrast, the sensory properties of bacon and salami were significantly affected already after a moderately reduction.

The study, The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami, appears in the January 2014 edition of Meat Science.

August 2013

 

 

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