Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life.

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl₂, and a blend of KCl and CaCl₂ (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl₂ resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl₂, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of L* and increased b* values were found in salamis with CaCl₂.These results suggest that using CaCl₂ as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products. [ABSTRACT FROM AUTHOR]