Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

Abstract

BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1) ). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids