Effects of Reduced Salt (NaCI) Levels on the Stability of Frankfurters

Frankfurters were manufactured with beef‐pork mixtures using commercial procedures and with varying levels (2.5%, 2.0%, 1.5%, 1.0%) of two types of NaCl (granulated, flake). Parameters investigated included weight losses, composition, pH and microbial counts. At pH values above 5.7, salt levels >2.0% gave stable emulsions of high smokehouse yield (>92.9%). Reduction of salt level to <1.5%, or a low pH (<5.6), resulted in decreased smokehouse yield (86.4–91.3%), poor peelabillty and appearance, and, in certain instances, formation of fat caps. Flake NaCl did not improve emulsion properties compared to regular granulated salt. Microbial growth varied and reflected initial pH values and pH changes during storage (8°C). Variations in final product composition due to emulsion losses with reduced salt levels may have overshadowed the effect of salt level on total microbial growth.