Studty On The Effect Of Low Sodium Compound Salt On The Quality Of Fermented Sausages

Modern medical studies have shown that high sodium intake is associated with health issues such as hypertension,stroke and cardiovascular diseases.Meat products are the main sources of excessive sodium intake,the sodium chloride content in fermented sausages can reach as high as 6% due to the evaporation of water during long-term fermentation.Therefore,it is necessary to reduce the sodium chloride level in the fermented sausages.However,directly reducing sodium chloride content or using sodium chloride substitutes would cause deterioration of the sensory quality in fermented sausages.Thus,it is a challenge to reduce the sodium chloride content of fermented sausages without excessively debasing their sensory attributes.In this study,potassium chloride and calcium chloride were chosen as the substitutes of sodium chloride,and Glycine was used as flavour enchancer,the formula of sodium chloride substitutes was optimized by Response Surface analysis.The effect of low sodium compound salt on the quality and flavor were analysed.The specific research contents and conclusions are as follows:1.Formula optimization for low soduim compound salt of fermented sausages using Response Surface analysis.Potassium chloride and calcium chloride were chosen as the substitutes of sodium chloride,and Glycine was used as flavour enchancer,the effect of potassium chloride,calcium chloride and Glycine on the quality of fermented sausages were investigated according to the results of sensory evaluation,texture characteristics,color and moisture content.The results showed that the optimal substitution ratio of potassium chloride,calcium chloride and Glycine is 30%,10% and 10% respectively.On the results of one-factor-at-a-time,using sensory score and salinity value as response indexes,the Response Surface analysis was used to optimize the formula of low sodium compound salt.The results indicated that the potassium chloride of 30%,calcium chloride of 7%,Glycine of 5% were chosen to be the best formula for low sodium compound salt.Under this condition,the sensory score was 85.37,and the salinity value was 2.90.The result was consistent with the model predicted value.The fermented sausages with low sodium compound salt has the good quality.2.Effect of low sodium compound salt on the antioxidant and sensory quality during the processing of fermented sausages.There were two salt formulations,including a control(100% sodium chloride),and sodium chloride partially substituted with salt substitutes(58% sodium chloride,30%potassium chloride,7% calcium chloride,and Glycine 5%).The protein oxidation,fat oxidation,physical and chemical properties and sensory qualities during the processing of fermented sausages(0d,1d,4d,9d,21d).The results showed that during the fermentation maturation process,the TBARS value of sausage increased continuously.From the 4d,the TBARS value of low sodium group was significantly lower than that in the control group(P<0.05).The content of total sulfhydryl group showed a downward trend.From the 1d,the content of total sulfhydryl group in the low sodium group was significantly higher than that in the control group(P<0.05),which indicated that low sodium salt could reduce the oxidation degree of protein and fat to some extent.The p H of fermented sausages showed a trend of decrease at first and then slow rise,and the p H of experimental group was lower than that of the control group from 4d.The moisture content decreased significantly(P<0.05).The moisture content of experimental group was higher than that of the control group from 4d.The Non-protein nitrogen concentration decreased at first and increased,and experimental group was hihger significantly than that of the control group(P<0.05).The sodium content of experimental group was lower significantly than that of the control group(P<0.05).In addition,the sensory evaluation of the low sodium group was similar to that of the control group.The low sodium salt can improve the texture and color to some extent.3.Effect of low sodium compound salt on the flavour and cummunity composition of fermented sausages.There were two salt formulations,including a control(100% sodium chloride),and sodium chloride partially substituted with salt substitutes(58% sodium chloride,30%potassium chloride,7% calcium chloride,and Glycine 5%).The flavour was investigated.The results showed as follows: according to the analysis of electronic tongue,the umami and richness of sausage in the experimental group were significantly improved(P<0.05),the salty taste was significantly lower than that in the control group(P<0.05),and the bitter taste was significantly higher than that in the control group(P<0.05).The total amount of free amino acids in experimental group was significantly higher than that of the control group(P<0.05).Besides,the volatile compounds in the experimental group were similar to those in the control group.The results indicate that the low sodium compound salt had no negative effect on the flavor of the sausages.Lactobacillus was the dominant bacteria in the two groups of fermented sausages,and Staphylococcus was the dominant bacteria in the control group,while the average relative abundance in the low sodium salt was less than 1.Pathogenic spoilage bacteria were detected in both groups of sausages,so it is necessary to monitor the safety of fermented sausages in later period.There were similarities and differences in the cummunity composition,which indicated that low sodium salt had an effect on the microbial diversity of fermented sausages.