Sensory Acceptability and Microbial Load of Partial, Combined and Total Replacement of Sodium Chloride in Beef Sausage

Abstract

Sodium chloride is an essential nutrient but is needed by the body only in small quantities, it inhibits the growth of microbes. High intake of sodium in sodium chloride (NaCl) has been identified as one of the main contributing factors in the development of specific diseases, such as; high blood pressure, cardiovascular disease, coronary heart disease, stroke, end-stage renal disease and diabetes. This study evaluates the effects of NaCl partial, combined or total replacement on sensory and microbial load of beef sausage. Beef sausage was prepared ((g/100g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25, 50 and 100%, then stored for 15 days. Sausage was subjected to sensory evaluation and microbial load using the standard procedure. Data were analysed using descriptive statistic and ANOVA at α0.05.The most preferred sausage colour was obtained with a salt combination of 50% SC and CA each (5.60±0.2) with least colour in a salt combination of 50% SC, 25% PL and CA (2.60±0.1). In tenderness, a salt combination of 50% SC and CA each was significantly tender (6.60±0.3) with least tenderness in 100% PL total replacement. Salt combination of 25% SC, PC, PL and CA each was most juicy (6.30±0.3) while 100% PC total replacement was dry (3.80±0.1). The panelists rated salt combination of 50% SC and CA as the most overall accepted salt combination (6.8±0.3) with least overall acceptability recorded for salt combination of 50% PL and CA (3.20±0.1).Sodium chloride replacement with Calcium Ascorbate at 50% enhanced the most preferred sausage for overall acceptability and aerobic bacteria count lower than the international standard limit.