Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

摘要

Meat industry needs to reduce salt in their products due to health issues. The present study evaluated theeffect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemicaland microbiological parameters, biogenic amines, fatty acids and texture profiles and sensorypanel evaluations were considered. Differences due to salt reduction were perceptible in a faint declineof water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from88.86 to 796.68 mg kg 1 fresh matter, with higher amounts, particularly of cadaverine, histamine andtyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thusnot affecting consumers’ health. Regarding fatty acids, no significant differences were observed due tosalt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products,although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages wereclearly preferred by panellists.