Reduction of sodium content in frozen goat sausage using different types of salt

Sodium is essential for the production of meat derivatives. However, the relationship between sodium and health problems has driven the meat industry to seek alternatives to reducing sodium in its products. Alternative salts with lower sodium contents have been used for this purpose. The aim of this study was to evaluate the effect of using four different types of salt (100% NaCl, T1; 100% Himalayan salt, T2; 50% NaCl + 50% KCl, T3 or 50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T4) on physicochemical, textural, microbiological and sensory characteristics of frozen goat sausage. Sodium content was lower (17.6%) in T3 and T4 (P 0.05). Lower cooking loss (P 0.05) on water activity, water holding capacity and sensory analysis. The reduction of sodium by replacing NaCl with chloride salts at the studied levels had no negative influence on the physicochemical, microbiological and sensory characteristics of frozen goat sausage. •NaCl was replaced by other chloride salts and Himalayan salt in goat sausage.•Replacing NaCl with chloride salts reduced sodium content by 17.6%.•Sensory and microbiological characteristics were not negatively affected.•Himalayan salt did not reduce the sodium content of goat sausage.