The Effect of Fat Content and Flavor Enhancers on the Perceived Saltiness of Cooked ‘Bologna‐type’ Sausages

The effect of varying fat content (8, 12, 16, 20, 24 and 28%) on sausage perceived saltiness was studied using two different formulations, each with 1.2 and 2.0% NaCl. The formulations were made either by varying the proportions of lean pork and pork fat (Series 1) or by replacing water with pork fat on an equal weight basis (Series 2). The replacement of lean pork with pork fat increased the perceived saltiness of the sausages. When water was replaced with pork fat on an equal weight basis the perceived saltiness of the sausage, however, did not change. There was a strong negative correlation (P<0.01) between perceived saltiness and protein content thus suggesting a causative link between these factors. The flavor‐enhancing properties of monosodium glutamate (MSG) and Ribotide (monosodium glutamate and 5′‐ribonucleotides IMP and GMP) were also studied. MSG only slightly improved the sensory properties of the cooked sausages.