Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

A control product (2.6% NaCl) and different treatments with reduced levels of salt (1, 2.3% NaCl; 2, 2.0% NaCl; 3, 1.7% NaCl; 4, 1.4% NaCl) and increa sed amounts of calcium ascorbate with an equivalent ionic strength to that of the control were assayed. The percentages of reduction of sodium content in relation to the control were 15, 24, 37 and 45% and the supply of calci um was 26, 33, 42 and 50% of the Recommended Dietary Allowance (RDAs establ ished by NRC, US) for treatments 1, 2, 3 and 4, respectively. Partial subst itution of NaCl by calcium ascorbate caused higher acidification related wi th the higher lactic acid bacteria development and probably with the presen ce of calcium. The instrumental measurement of colour gave rise to some sig nificant differences especially with the highest amount of calcium ascorbat e (treatment 4), giving rise to significant higher a* and b* values and low er L* values in relation to the control. Treatments 2, 3 and 4 lead to prod ucts with lower hardness and gumminess values than the control. No problems related to the hygienic quality were observed. (C) 2000 Elsevier Science L td. All rights reserved.