Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture

Claudia Fieira, João Francisco Marchi, Alexandre Trindade Alfaro


Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by  potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride,  magnesium chloride, and calcium chloride (F4). Analyses of Na+, K+, Ca+2 and Mg+2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na+ 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values. 



meat products; salts; sodium content; texture profile.

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ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail:


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