Fermented sausages without added sodium salts - 31.10.2011

 

Based on results from the Q-PorkChains project, the Spanish company Casademont has produced healthier fermented sausages without added salt.

In order to develop healthier pork products, part of the Q-PorkChains project has worked with the nutritional value in pork products. Excessive fat and salt consumption have a negative impact on human health, so the nutritional value was increased by reducing fat and salt. Also the researchers have looked into adding ingredients with a health promoting effect, such as prebiotic fibres and probiotics.

 

The healthier pork products were also tested for their sensory quality, and the researchers found that even though the amount of fat was reduced and salt was eliminated it was possible to design fermented sausages acceptable for consumers. Moreover, the researchers developed reduced fat breakfast sausages with 23% less calories containing 2.5% added probiotic fibres, which had similar sensory consumer acceptability to the standard full fat sausage.

 

For more information please contact: Jacint Arnau -