Advanced search
Start date

Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassium chloride and calcium chloride) on sensory and biochemical reactions

Grant number: 12/15251-6
Support Opportunities:Regular Research Grants
Duration: October 01, 2012 - September 30, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Marise Aparecida Rodrigues Pollonio
Grantee:Marise Aparecida Rodrigues Pollonio
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated researchers: Bibiana Alves dos Santos ; Roger Wagner


Public health and regulatory agencies have recommended to reduce sodium chloride intake in the diet, currently exceeding 5g/day to decrease some chronic diseases, especially hypertension. Among the different categories of processed foods, salt reduction in meat products fermented, constitutes one of the big challenge. Sodium chloride has many functions in meat products processing, such as the solubilization of myofibrillar proteins, reduction of water activity, microbiological stability and contributes significantly to improve the sensory characteristics of aroma, flavor and texture. The objective of this work is to study the effect of reducting sodium chloride and its partial substitution by potassium chloride and calcium on the sensory and biochemical reactions in salami. The reactions of lipolysis will be conducted through analysis of free fatty acids, thiobarbituric acid reactive substances and volatile compounds. The study of proteolysis will be assessed by the determination of free amino acids and evaluating the degree of denaturation of protein by polyacrylamide gel electrophoresis, monitored along fermentation time of sausages. Sensory evaluation will be performed by quantitative descriptive analysis (QDA) and a consumer study shall be applied at the end of processing.The safety of salami will be determined by microbiological analyzes before each sensory analysis. At the end of this study, we intend to recommend consistent technological strategies to reduce sodium chloride in salami with sensorial, physico - chemical and microbiological quality. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DOS SANTOS, B. A.; BASTIANELLO CAMPAGNOL, P. C.; DA CRUZ, A. G.; GALVAO, M. T. E. L.; MONTEIRO, R. A.; WAGNER, R.; POLLONIO, M. A. R.. Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel. Food Research International, v. 76, n. 3, p. 725-734, . (12/15251-6)
DOS SANTOS, BIBIANA ALVES; BASTIANELLO CAMPAGNOL, PAULO CEZAR; FAGUNDES, MARIANE BITTENCOURT; WAGNER, ROGER; RODRIGUES POLLONIO, MARISE APARECIDA. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaCl, KCl, and CaCl2 during processing and storage. Food Research International, v. 74, p. 306-314, . (12/15251-6)

Please report errors in scientific publications list by writing to: