Salt reduction in a cooked sausage

Abstract

This work intends to achieve a reduction of salt in a liver sausage maintaining a satisfactory sensorial acceptance. Eight lots of the sausage were elaborated with different quantities of salt between 0 and 1.8% and were determined the pH and the contents of humidity, chloride and residual nitrite; the sodium content of was calculated of agreement with the quantities of the ingredients that contributed it. Also were determined the counts of following microorganisms: aerobic mesophilics, coliforms, staphylococci, and the salmonella detection test. It was carried out a sensorial evaluation of several attributes of quality. For each variable the regression models were found, their significance (p £ 0.05), and their adaptation grade like predictive models in the case of the significant ones. The numeric optimization of the variants of the formula of the product was made according with the model obtained for the flavor and it was found that one can obtain a liver sausage with a satisfactory quality characteristics, with a reduction of the addition of salt in an range from 1.8 to 0.35%.