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| Effect of Mixed Sodium Salt Substitute on the Quality of Salami |
| LI Pengfei, ZHANG Ying, HUANG Yuxia, WU Ruiyun, WANG Shibo, LI Pinglan |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract In this study, the amount of sodium chloride added in salami was reduced to 72% of the normal value by using a mixed sodium salt substitute, and the effect of this substitute on the quality of salami was explored by comparing with the normal group and the low salt group (with 72% sodium chloride content relative to the normal value). The results showed that the sodium salt substitute could alleviate the negative effect of salt reduction on the pH value, water content, color difference, texture and sensory quality of salami to some extent. In addition, at the end of the fermentation period (3 days), the pH value of the salt substitution group was significantly lower than that of the normal group (P < 0.05), and the number of Lactobacillus was significantly higher than that of the normal group. At the end of the maturation period (43 days), the number of Lactobacillus was still significantly higher than that of the normal group, while no significant difference in the number of Staphylococcus was observed between the two groups. In consequence, the application of the mixed sodium substitute to the production of low-salt salami could accelerate the fermentation process and improve the quality and safety of the product, therefore having good application potential.
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2020, Vol. 34 
