The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira, Claudia; Marchi, João Francisco; Marafão, Daiana; Alfaro, Alexandre da Trindade

doi:10.1590/1981-6723.03615

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.03615 copy

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Impacto da substituição parcial do cloreto de sódio no desenvolvimento da cultura starter durante a produção do salame tipo italiano

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl₂ and CaCl₂. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl₂, CaCl₂, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

Keywords:
Cured sausages; Sodium content; Staphylococcus; Lactobacillus

Ingredients	F1 (%)	F2 (%)	F3 (%)	F4 (%)
Pork meat	71	71	71	71
Beef	15	15	15	15
Pork back fat	10	10	10	10
Sucrose	0.3	0.3	0.3	0.3
Curing salt	0.3	0.3	0.3	0.3
White pepper	0.1	0.1	0.1	0.1
Garlic powder	0.1	0.1	0.1	0.1
Ground nutmeg	0.02	0.02	0.02	0.02
Sodium erythorbate	0.25	0.25	0.25	0.25
Starter culture	-	0.01	0.01	0.01
NaCl	2.5	2.5	1	1
KCl	-	-	1.5	0.5
CaCl₂	-	-	-	0.5
MgCl₂	-	-	-	0.5

Time (day)	F1	F2	F3	F4
0	3.04 ± 0.05^c	6.01 ± 0.00^a	5.89 ± 0.01^b	6.02 ± 0.02^a
3	3.14 ± 0.10^c	4.40 ± 0.65^b	6.00 ± 0.00^a	6.00 ± 0.00^a
7	3.56 ± 0.17^c	5.64 ± 0.04^b	5.54 ± 0.06^b	6.00 ± 0.00^a
14	5.99 ± 0.01^a	5.98 ± 0.00^a	5.98 ± 0.02^a	6.00 ± 0.00^a
21	3.99 ± 0.00^c	5.82 ± 0.03^b	5.99 ± 0.01^a	6.00 ± 0.00^a
28	3.23 ± 0.06^d	4.17 ± 0.04^c	5.13 ± 0.01^a	4.73 ± 0.19^b

Time (day)	F1	F2	F3	F4
0	5.66 ± 0.05^ab	5.99 ± 0.01^a	4.60 ± 0.25^c	5.33 ± 0.05^b
3	4.38 ± 0.35^b	5.10 ± 0.11^a	5.15 ± 0.12^a	4.67 ± 0.15^ab
7	6.00 ± 0.00^a	6.00 ± 0.00^a	5.98 ± 0.02^a	5.81 ± 0.05^b
14	5.93 ± 0.09^a	5.60 ± 0.16^b	6.00 ± 0.02^a	5.83 ± 0.04^ab
21	4.52 ± 0.06^b	5.99 ± 0.03^a	6.00 ± 0.00^a	5.95 ± 0.02^a
28	5.81 ± 0.02^a	5.33 ± 0.03^b	6.00 ± 0.00^a	4.54 ± 0.23^c

Time (day)	Weight Loss (%)				Moisture content (%)
Time (day)	F1	F2	F3	F4	F1	F2	F3	F4
3	13 ± 0.33^a	10 ± 0.47^b	13 ± 0.70^a	13 ± 0.49^a	NA	NA	NA	NA
7	13 ± 0.33^b	11 ± 0.81^c	16 ± 1.40^a	16 ± 0.49^a	85 ± 0.57^a	87 ± 0.57^a	75 ± 0.57^c	82 ± 0.57^b
14	27 ± 0.33^c	25 ± 0.81^d	29 ± 0.70^b	32 ± 0.49^a	72 ± 0.40^b	75 ± 0.40^a	61 ± 0.40^d	68 ± 0.40^c
21	37 ± 0.33^b	34 ± 1.24^b	41 ± 0.70^a	42 ± 1.24^a	52 ± 0.44^b	57 ± 0.44^a	43 ± 0.44^c	51 ± 0.44^b
28	44 ± 0.33^c	41 ± 0.94^d	48 ± 0.70^a	46 ± 0.47^b	34 ± 1.28^ab	37 ± 1.28^a	35 ± 1.28^ab	31 ± 1.28^b

Formulation	Moisture	Ash	Lipid	Protein	Chloride	Carbohydrate	Aw	pH
F1	35.0 ± 0.8^ab	7.0 ± 0.0^a	13.5 ± 0.1^c	30.6 ± 0.3^a	5.3 ± 0.1^a	8.3 ± 0.6^ab	0.89 ± 0.0^a	5.6 ± 0.0^a
F2	37.7 ± 0.6^a	7.0 ± 0.2^a	14.5 ± 0.1^b	32.2 ± 0.9^a	5.0 ± 0.0^a	3.4 ± 1.1^bc	0.89 ± 0.0^a	5.6 ± 0.0^a
F3	35.3 ± 1.1^ab	7.5 ± 0.5^a	19.8 ± 0.0^a	31.3 ± 0.8^a	5.2 ± 0.0^a	0.6 ± 1.2^c	0.89 ± 0.0^a	5.8 ± 0.0^a
F4	31.2 ± 1.9^b	6.3 ± 0.0^a	11.6 ± 0.3^d	33.0 ± 0.5^a	5.5 ± 0.0^a	12.1 ± 2.8^a	0.89 ± 0.0^a	4.9 ± 0.0^b

Colour coordinate	F1	F2	F3	F4
L*	38.00 ± 1.29^b	44.03 ± 1.60^ab	44.32 ± 2.85^ab	48.96 ± 0.71^a
a*	15.06 ± 0.51ª	14.18 ± 0.76^a	14.34 ± 1.75^a	12.90 ± 1.73^a
b*	7.94 ± 0.21ª	8.82 ± 0.42^a	9.53 ± 0.66^a	9.77 ± 1.20^a

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Alexandre da Trindade Alfaro, Universidade Tecnológica Federal do Paraná (UTFPR), Laboratório de Tecnologia de Alimentos, Linha Santa Bárbara, s/n, Caixa Postal: 135, CEP: 85601-970, Francisco Beltrão/PR - Brazil, e-mail: alexandre@utfpr.edu.br