Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
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 q...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2025
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/23107 https://www.sciencedirect.com/science/article/abs/pii/S0309174025001561 https://doi.org/10.1016/j.meatsci.2025.109895 |
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| author | Stegmayer, María Angeles Sirini, Noelí Estefanía Soto, Lorena Paola Zimmermann, Jorge Alberto Zbrun, María Virginia Lencina, Florencia Aylen Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián |
| author_browse | Frizzo, Laureano Sebastián Lencina, Florencia Aylen Signorini Porchiett, Marcelo Lisandro Sirini, Noelí Estefanía Soto, Lorena Paola Stegmayer, María Angeles Zbrun, María Virginia Zimmermann, Jorge Alberto |
| author_facet | Stegmayer, María Angeles Sirini, Noelí Estefanía Soto, Lorena Paola Zimmermann, Jorge Alberto Zbrun, María Virginia Lencina, Florencia Aylen Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián |
| author_sort | Stegmayer, María Angeles |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA23107 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA231072025-09-12T11:53:47Z Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis Stegmayer, María Angeles Sirini, Noelí Estefanía Soto, Lorena Paola Zimmermann, Jorge Alberto Zbrun, María Virginia Lencina, Florencia Aylen Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián Meat Products Food Safety Producto de la Carne Inocuidad Alimentaria Healthy Meat Product Low-sodium Sausage Sodium Partial Substitution Meat Fermentation Producto Cárnico Saludable Salchicha baja en Sodio Sustitución Parcial de Sodio Fermentación de Carne 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. National Agency for Scientific and Technological Promotion [Proyecto PICT 2022-09-00852]. Universidad Nacional del Litoral [Proyecto CAI +D 85520240100084LI; CAI +D Orientado 21820210100098LI]. EEA Rafaela Fil: Stegmayer, María Angeles. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Stegmayer, María Angeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Sirini, Noelí Estefanía. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Sirini, Noelí Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Sirini, Noelí Estefanía. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"a; Argentina Fil: Soto, Lorena Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Soto, Lorena Paola. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Zimmermann, Jorge Alberto. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Zimmermann, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Zimmermann, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Zbrun, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Zbrun, Maria Virginia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Zbrun, Maria Virginia. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Lencina, Florencia Aylen. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Lencina, Florencia Aylen. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Signorini, Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Signorini, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina Fil: Signorini, Marcelo. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina Fil: Frizzo, Laureano Sebastián. Universidad Nacional del Litoral. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Frizzo, Laureano Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias Veterinarias del Litoral. (ICiVet-Litoral). Laboratorio de Análisis de Alimentos "Rodolfo Dalla Santina"; Argentina Fil: Frizzo, Laureano Sebastián. Universidad Nacional del Litoral. Facultad de Ciencias Veterinarias. Departamento de Salud Pública; Argentina 2025-07-21T14:43:41Z 2025-07-21T14:43:41Z 2025-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/23107 https://www.sciencedirect.com/science/article/abs/pii/S0309174025001561 0309-1740 1873-4138 (online) https://doi.org/10.1016/j.meatsci.2025.109895 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Meat Science 228 : 109895 (October 2025) |
| spellingShingle | Meat Products Food Safety Producto de la Carne Inocuidad Alimentaria Healthy Meat Product Low-sodium Sausage Sodium Partial Substitution Meat Fermentation Producto Cárnico Saludable Salchicha baja en Sodio Sustitución Parcial de Sodio Fermentación de Carne Stegmayer, María Angeles Sirini, Noelí Estefanía Soto, Lorena Paola Zimmermann, Jorge Alberto Zbrun, María Virginia Lencina, Florencia Aylen Signorini Porchiett, Marcelo Lisandro Frizzo, Laureano Sebastián Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title | Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title_full | Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title_fullStr | Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title_full_unstemmed | Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title_short | Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis |
| title_sort | effect of nacl reduction and or replacement on the quality and safety of dry fermented sausages systematic review and meta analysis |
| topic | Meat Products Food Safety Producto de la Carne Inocuidad Alimentaria Healthy Meat Product Low-sodium Sausage Sodium Partial Substitution Meat Fermentation Producto Cárnico Saludable Salchicha baja en Sodio Sustitución Parcial de Sodio Fermentación de Carne |
| url | http://hdl.handle.net/20.500.12123/23107 https://www.sciencedirect.com/science/article/abs/pii/S0309174025001561 https://doi.org/10.1016/j.meatsci.2025.109895 |
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