Low sodium and myosin development

[DanMcG]

Well I tried my first low sodium recipe this past weekend. It was a basic Italian mild sausage that was flavorful but dry.
I knew I was in trouble when I was mixing it because the mix just wouldn't get tacky. I mixed it way longer then normal, but just no sticky meat.
I guess I'm wondering is if I could have kept it cold and continued mixing would it have eventually developed the myosin? If low salt means dry sausage I want no part of it.

[NCPaul]

Were you using a salt substitute or just reducing the salt?

[DanMcG]

I used 2.8g of salt per pound which is about a third of what the recipe called for. I also added 1.5g per pound of msg thinking it would add some salt and boost the flavor.

[Oddley]

If you have changed nothing else, then the reduced salt action on the water soluble proteins, seems likely.

The last batch you did, if using 2.8g salt per pound of meat, indicates a 0.6173% of salt ingoing. I think, that an ingoing amount of 1% or about 4.5g of salt per pound of meat, which is still very low, might be more appropriate.

If you are eating 5oz of sausage with 1% salt at one meal every couple of days, then you would be ingesting from those sausages about 1.4g of salt

[DanMcG]

thanks Oddley, I'll try your amount on the next batch and see how it works.
this was my first attempt at low salt and also the first time I wasn't able to develop the protein.
And I think My problem is more, the amount I eat and not the amount of salt in the sausage... 5 oz's of sausage every couple days, LOL. that's down right depressing But I guess i should consider it.
Thanks again , Dan

[grisell]

In Sweden we have something called 'Seltin' which is potassium chloride and suitable for people on low-sodium diet. Couldn't you use that?
(Remember that potassium doesn't share sodium's preservative properties and therefore the sausage must be consumed quite soon).

[saucisson]

Also bear in mind:

people receiving medication for diabetes, heart or kidney disorders should consult their doctor before using a reduced sodium (ie potassium) salt.

(Remember that potassium doesn't share sodium's preservative properties)

that surprises me, I'd be interested to read up on that.

Dave

[grisell]

I don't remember where I saw it. I was always taught that when preserving herring or salmon, one has to use ordinary salt (I even think that there is a caution note about this on the Seltin package). I think it had something to do about sodium protecting against botulism, but as I said, right know I don't remember where I read it.

[saucisson]

Thanks, I'll have a hunt around myself.

Dave