Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil; final mean water activity value was only affected by salt level; and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.