Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaCl, KCl, and CaCl2 during processing and storage

Author(s)

dos Santos, Bibiana Alves ^[1] ; Bastianello Campagnol, Paulo Cezar ^[2] ; Fagundes, Mariane Bittencourt ^[2] ; Wagner, Roger ^[2] ; Rodrigues Pollonio, Marise Aparecida ^[1]

Affiliation

^[1] Univ Estadual Campinas, BR-13083862 Sao Paulo - Brazil

^[2] Univ Fed Santa Maria, BR-97105900 Santa Maria, RS - Brazil

• Document type: Journal article
• Source: Food Research International; v. 74, p. 306-314, AUG 2015.
• Web of Science Citations: 14

Abstract

Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl2 (1.25% NaCl and 1.25% CaCl2, F3), and 50% replaced by KCl and CaCl2 (1.25% NaCl, 0.625% KCl and 0.625% CaCl2, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19 days) and storage (30, 60, and 90 days). Neither reduction nor replacement of NaCl by KCl affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl2 improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90 days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/15251-6 - Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassium chloride and calcium chloride) on sensory and biochemical reactions
• Grantee: Marise Aparecida Rodrigues Pollonio
• Support Opportunities: Regular Research Grants