Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages. A Study of the Calcium Bioavailability

Dry fermented sausages (DFS) were enriched with calcium (Ca) to determine its bioavailability. Three Ca salts (gluconate, lactate and citrate-malate) were tested in sufficient amounts to assure that 100 g of DFS gave 20–40% of the Ca RDA. Technological and sensory properties of enriched DFS were similar to the control batch without Ca. The batches with Ca gluconate exhibited the lowest sensory quality and were, thus, discarded. Neither the type nor the amount of salt tested had an influence on the growth of the microbiota. Calcium bioavailability of the experimental sausages was determined by an in vitro assay. Both Ca lactate and citrate-malate salts showed values of close to 10%, which lies within the average absorption limits established for other Ca-enriched foods. In view of the results, either of the later mentioned Ca salts could be used for the enrichment of the type of meat product studied. Practical Applications In recent years, the dry fermented sausage industry has been focused on the development of newer and healthier products by improving their nutritional value. Calcium (Ca) is essential for the correct functioning of the human organism. It plays important roles within several physiological activities, among those which include the ossification process. The calcium daily allowance recommended by international health organizations is between 800 and 1000 mg. The fortification of dry fermented sausages offers a good alternative source for increasing Ca intake. The products showing good sensory quality and a good Ca bioavailability could be considered as a source of calcium. If the Ca bioavailability is similar to that described for other Ca-enriched foods, these new meat products could help to expand the range of healthy products in the market. The investigation described in continuation has been carried out with this aim.