Sodium chloride is a traditional food additive that contributes to microbial stability, has a positive effect on the structure of meat products and is responsible for their salty taste. A number of negative effects on human health are, however, linked to excessive intake of sodium, for which reason various possibilities for reducing its intake are being investigated. This study evaluates the possibility of partial replacement of sodium chloride by potassium chloride and potassium lactate in soft salami. The paper also examines the influence of the sodium replacements on shelf life and the key technological and organoleptic properties. The effect on shelf life was assessed by means of microbiological analyses conducted every three or four days for a period of three weeks. The following properties were monitored in the samples: colour (reflectance spectrophotometry), lipid oxidation (TBARS) and texture (compression method). The samples of salami sausage were also subjected to sensory analysis. Our results suggest that sodium chloride can be partially replaced by potassium chloride and potassium lactate without significant negative effects on the quality of the final product.
022016 093 098
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