The Effect of Sodium Reduction and Replacement on the Chemical, Microbial, and Sensory Quality of a Traditional South African Fresh Sausage

Abstract

Sodium (Na) reduction and replacement were evaluated in traditional South African sausages (boerewors). The Na levels were adjusted to contain the Na inclusion limits of South African regulations for 2017 and 2019, on its own and in combination with different replacers (KCl and K-lactate). The effect of these treatments was evaluated in terms of chemical (ash, NaCl, Na, and chloride contents, pH, water activity ( $a_w$ ), lipid oxidative stability (TBARS), colour, and thaw and cooking losses), microbial (total viable count (TVC), coliform count, and yeast and mould count), and sensory (appearance, flavour, saltiness, and texture overall liking) characteristics. Lipid oxidative stability was comparable for all the treatments no longer than 6 days at 4°C. When the boerewors treatments were frozen for 180 days, the potassium-containing models with lowered levels of NaCl, indicated better secondary lipid oxidative stability than the models containing only Na. The red colour of the boerewors treatments was all negatively influenced by sodium. Higher concentrations of NaCl had a better effect on thaw, cooking, and total losses, which in turn will have a positive effect on texture and overall acceptability. The addition of NaCl better controlled the growth of the TVC until day 6 of storage at 4°C. However, KCl was a promising replacer regarding the control of coliforms. The Na levels and NaCl replacers assisted in inhibiting microbial growth. The sensory analysis indicated that consumers were only able to distinguish the negative control from the other treatments. A shelf life of between 3 and 6 days was recommended for boerewors with the treatments evaluated in this study.