Stegmayer María Ángeles, Sirini Noelí Estefanía, Soto Lorena Paola, Zimmermann Jorge Alberto, Zbrun María Virginia, Lencina Florencia Aylen, Signorini Marcelo Lisandro, Frizzo Laureano Sebastián
Laboratorio de Análisis de Alimentos Rodolfo Dalla Santina, Instituto de Ciencias Veterinarias (ICiVet Litoral), Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina.
Laboratorio de Análisis de Alimentos Rodolfo Dalla Santina, Instituto de Ciencias Veterinarias (ICiVet Litoral), Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas (UNL/CONICET), Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina; Departamento de Salud Pública, Facultad de Ciencias Veterinarias-Universidad Nacional del Litoral, Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina.
Meat Sci. 2025 Oct;228:109895. doi: 10.1016/j.meatsci.2025.109895. Epub 2025 Jun 23.
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.
氯化钠（NaCl）是干发酵香肠生产中的关键成分。然而，为了满足对更健康食品的需求，多项研究评估了减少或替代香肠中NaCl的效果。本系统评价和荟萃分析旨在评估和量化减少和/或替代NaCl对干发酵香肠微生物和理化参数的影响。根据事先确定的选择标准和检索策略，在数据库中进行了系统评价。文献检索共获得549条引文和43篇包含99项实验的科学文章，这些文章被纳入荟萃分析。采用随机效应模型估计合并加权平均差及其95%置信区间。汇总估计表明，减少和/或替代干发酵香肠中的NaCl会增加水分、水分活度、红色度（a值）、乳酸菌计数和酪胺含量（P分别为0.002、P<0.001,P=0.002、P<0.001、P=0.001、P=0.001和P=0.001），但会降低亮度（L值）、葡萄球菌计数和质地参数弹性（P分别为0.012、P=0.014和P<0.001）。亚组分析表明，对干发酵香肠微生物和理化参数影响最大的因素是：NaCl的减少或替代、替代中使用的盐的类型以及对照组和处理组中的NaCl百分比。虽然单独减少NaCl会使评估参数发生若干变化，但用替代盐替代有助于减轻这些影响。与传统香肠相比，减少和/或替代NaCl的香肠安全性并未受到影响，因为肠杆菌科没有生长。
