PARTIAL REPLACEMENT OF SODIUM-CHLORIDE WITH POTASSIUM-CHLORIDE IN DRYFERMENTED SAUSAGES - INFLUENCE ON CARBOHYDRATE FERMENTATION AND THE NITROSATION PROCESS

Two types of dry fermented sausages were manufactured: type A with tra ditional formulation and type B with reduced sodium content. pH and a( w) values and the counts of aerobic mesophiles, Enterobacteriaceae and lactobacilli micro-organisms during the ripening of both fermented sa usages were similar. Final lactic acid contents were also similar, but carbohydrate content was significantly lower in type B sausage. Conte nt of acetic, propionic and butyric acids were significantly higher in type B, suggesting a higher heterofermentative activity. Also type B sausage showed lower nitrate level and higher chemical conversion perc entage, suggesting a higher nitrosation intensity.