The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

The aim of this study is to evaluate the effects of different levels of sodium reduction on the physicochemical characteristics, microstructure and sensory acceptance of Bologna sausages. Four different treatments were processed: control (2% NaCl), T20, T40 and T60 (20, 40 and 60% replacement of NaCl with a commercial substitute PuraQ (R) Arome Na4, respectively). The physicochemical characteristics (proximate composition, sodium content and emulsion stability), physical (instrumental texture and color), microstructure (SEM) and sensory acceptance using a 9-point hedonic scale and just-about-right scale for salty taste were evaluated. The results showed that reduction of sodium by 34.64% (T40) did not affect characteristics of Bologna sausages. However, a reduction of 43.27% sodium (T60) affected the Bologna microstructure, emulsion stability and instrumental texture, causing a reduction in consumer acceptance. It can be concluded that a 40% replacement of salt in the tested conditions could be indicated, in order to obtain a healthier product yet retaining good sensory quality.