EFFECT OF PARTIAL SUBSTITUTION OF NaCl WITH CaCl2/KCl ON THE TEXTURAL AND SENSORY PROPERTIES OF STERILIZED SAUSAGE

Abstract

Consumption of foods with high amounts of table salt (NaCl) increases the concentration of Na⁺ ions in the body, thereby elevating the risks of cardiovascular diseases, hypertension, kidney failure, colorectal cancer and stroke. Numerous studies have demonstrated the health benefits of reducing Na⁺ intake by partially replacing NaCl with other chloride salts. However, the effects of such replacements on product quality have not been thoroughly studied and analyzed. Therefore, this study investigated the textural and sensory properties of sterilized sausage samples in which part of the NaCl was substituted with CaCl₂ or KCl blended with 2% yeast extract. Textural properties were evaluated by Texture Profile Analysis, whereas sensory properties were assessed through quantitative descriptive analysis by a panel of 10 experts. The results showed that CaCl₂ caused some undesirable flavors such as fishy, sour and bitter notes, and also negatively affected product texture. On the opposite, KCl exhibited good water-holding capacity, contributing to better structural maintenance compared to CaCl₂. The recommended NaCl replacement for sterilized sausage products is 20% with CaCl₂ or 30% with KCl blended with 2% yeast extract. This research provided a technological basis for sodium reduction in sterilized sausages, supporting the balance between health objectives and the textural and sensory qualities.