Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis

Abstract

Sodium chloride (NaCl) is a key ingredient in the production of dry-fermented sausages. However, as a response to the need of healthier foods, several studies have evaluated the effects of reducing or replacing NaCl in sausages. The present systematic review and meta-analysis aimed to evaluate and quantify the influence of NaCl reduction and/or replacement on microbiological and physicochemical parameters of dry-fermented sausages. A systematic review was carried out in databases according to selection criteria and search strategies established a priori. The literature search yielded 549 citations and 43 scientific articles with 99 experiments, which were included in the meta-analysis. A random-effects model was used to estimate the pooled weighted mean difference with a 95 % confidence interval. Pool estimation showed that NaCl reduction and/or replacement in dry-fermented sausages increased moisture, water activity, redness (a* value), lactic acid bacteria count, and tyramine content (P = 0.002, P < 0.001, P = 0.002, P < 0.001, P = 0.001, P = 0.001 and P = 0.001, respectively), but decreased lightness (L* value), the Staphylococci count and the textural parameter resilience (P = 0.012, P = 0.014 and P < 0.001, respectively). Subgroup analysis indicated that the factors with the greatest influence on the microbiological and physicochemical parameters of dry-fermented sausages were: NaCl reduction or replacement, the type of salt used in the replacement, and the NaCl percentage in the control and treatment groups. While NaCl reduction alone causes several changes in the parameters evaluated, replacement with alternative salts helps mitigate these effects. The safety of sausages with NaCl reduction and/or replacement was not compromised, as Enterobacteriaceae did not grow, compared to conventional sausages.