Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content

Slobodan Lilic; Ivana Brankovic-Lazic; Danijela Vranic; Vladimir Koricanac; Dragica Nikolic; Branka Borovic; Branko Velebit

Slobodan Lilic Institute of meat Hygiene and Technology
Ivana Brankovic-Lazic Institute of Meat Hygiene and Technology
Danijela Vranic Institute of Meat Hygiene and Technology
Vladimir Koricanac Institute of Meat Hygiene and Technology
Dragica Nikolic Institute of Meat Hygiene and Technology
Branka Borovic Institute of Meat Hygiene and Technology
Branko Velebit Institute of Meat Hygiene and Technology

Keywords: sodium chloride reduction, dry fermented sausages, proximate composition, water activity, collagen content, sodium potassium

Abstract

A b s t r a c t: The aim of this study was to examine the influence of partially reducing sodium chloride in dry fermented sausages by adding potassium chloride and ammonium chloride in different amounts, on the proximate composition, water activity and sodium and potassium content in the final products. Control sausages were produced with 3% sodium chloride. In group 1 and 2 sausages, sodium chloride was partially replaced by potassium chloride, and in group 3 and 4 sausages, sodium chloride was partially replaced by ammonium chloride. The lowest moisture content and the highest fat content were determined in the sausages in which sodium chloride was partially substituted with 30% potassium chloride. Due to this, the water activity in these sausages was the lowest. The highest ash content was determined in the sausages in which sodium chloride was partially substituted with potassium chloride, in amounts of one third and one half, and in which the moisture content was the lowest as well. It could not be determined whether the protein and collagen contents were influenced by the partial replacement of sodium chloride with potassium chloride or ammonium chloride or whether the determined differences were the result of the raw material used. The highest potassium content and the lowest sodium content were determined in the sausages where sodium chloride was partially replaced with one half of potassium chloride. According to the added amount of potassium chloride, the sodium/potassium ratio in these sausages was favourable.