Is There a Potential Consumer Market for Low‐Sodium Fermented Sausages?

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl 2 , or a blend of KCl and CaCl 2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl 2 was used as the substitute salt (50%), there was a...