Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied. The aroma compounds were identified by GC-MS and olfactometry analyses. Small salt reduction (16%) (RS) affected sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality. The substitution by KCl (RSK) produced the same acceptability by consumers as for high salt (S) treatment except for the aroma that was not improved by KCl addition. The aroma was affected due to the reduction in sulfur and acids and the increase of aldehyde compounds. Aroma compounds that characterized the high salt treatment (S) were dimethyl trisulfide, 3-methyl thiophene, 2,3-butanedione, 2-nonanone and acetic acid. ► Salt reduction (16%) and substitution (KCl) were made in slow fermented sausages. ► Salt reduction lowered the acceptance of aroma, taste, juiciness and overall quality. ► KCl substitution produced same overall quality acceptability as in high salt batch. ► Aroma acceptability was the unique parameter not improved by KCl addition. ► Salt reduction reduced sulfur and acid and increased aldehyde compounds.