EFFECT OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH PLEUROTUS OSTREATUS STIPE POWDER ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF SAUSAGE

The World Health Organization recommends a maximum daily sodium intake of 2,000 mg, equivalent to 5 g of sodium chloride (NaCl). Sodium chloride is the most commonly used salt in processed meat products, providing technological, sensory, and safety functions. Since processed meat products are important sources of dietary sodium, reducing their sodium content is essential to minimize adverse health effects, including increased blood pressure and the risk of cardiovascular diseases. Recently, mushrooms from different species have been widely investigated due to their technological properties and flavor-enhancing potential. This study aimed to evaluate the partial replacement of NaCl with Pleurotus ostreatus (Shimeji) stipe powder in sausage, a Brazilian emulsified meat product with high production and consumption. Six treatments were prepared: two control formulations (2.0 and 1.0% NaCl) and four formulations with partial NaCl reduction and the addition of 0.5, 1.0, 1.5, and 2.0% shimeji stipe powder, respectively. Sausage formulations were processed in a bowl cutter following the appropriate ingredient addition sequence, emulsion temperature control (maximum of 12 °C), cooking temperature (75 °C), and proper cooling and storage conditions prior to physicochemical analyses. Partial NaCl replacement significantly affected pH, water activity (aw), and texture profile attributes (hardness, springiness, cohesiveness, chewiness, and resilience) (p < 0.05). The pH increased with the addition of mushroom powder (p < 0.05), possibly due to its buffering effect and the presence of minerals that contribute to maintaining the alkalinity of the meat matrix. Texture attributes were lower than those of the control formulations (p < 0.05), probably because dietary fibers increase water retention, while polysaccharides (β-glucans and chitin), together with the porous cellular structure, interfere with the organization of the protein matrix, reducing gel strength and resulting in a softer texture. Water activity values were higher (p < 0.05) in the treatments containing 1.5 and 2.0% mushroom powder. P. ostreatus stipe powder showed promising potential as an ingredient for reducing NaCl in sausage, contributing to the development of healthier processed meat products.