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

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