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  • Title: The effect of yeast extract addition on quality of fermented sausages at low NaCl content.
    Author: Campagnol PC, dos Santos BA, Wagner R, Terra NN, Pollonio MA.
    Journal: Meat Sci; 2011 Mar; 87(3):290-8. PubMed ID: 21123002.
    Abstract:
    Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.
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