Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916mg/100g to 750mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view. •NaCl, phosphates and KCl levels presented synergism in shear force in a model system.•NaCl, phosphates and KCl levels presented no synergism in emulsion-forming ability.•Consumers identified the salt levels, but the overall acceptability was not affected.•Reduced sodium sausages presented better emulsion stability than 1.75% NaCl sausage.