Desenvolvimento e avaliação físico-química do salame tipo italianinho com substituição parcial de cloreto de sódio

Abstract

An Italian type salami is a raw, cured, fermented, matured and desiccated sausage that may or may not be smoked. Due to changes in the consumer profile, reduction of sodium content or partial replacement is a major challenge for the industry as healthy meat products are required and satisfy the sensory expectations to meet the new consumer niche. The objective of this work was to investigate the effect of different concentrations of sodium chloride and partial substitution by other salts (MgCl2 and KCl), in the physico-chemical, lipid oxidation and color characteristics of the Italian-type salami. There was no significant variation of pH in salamis partially substituted by other salts. The content of ash and moisture found were similar to those found in other works and within the quality standards, according to ANVISA. The salami produced in this work had an average percentage of fat within the expected for the product, but high for lipid oxidation. The inner part had an increase in luminosity or brightness (L *) with the addition of KCl and MgCl2 in the formulations, but with lower values of a *, indicating a decrease in red coloration. This may be considered unfavorable for meat products. In general the results indicate small significant variations between the four formulations and that partial substitutions of sodium chloride by other salts did not drastically influence any of the components evaluated and that complete sensory analyzes should be done to better evaluate the product.