Preliminary survey on sodium and other minerals content of typical Italian dry fermented sausages

A preliminary survey has been carried out to evaluate the level of sodium, potassium, magnesium and calcium in typical Italian dry fermented sausages, in view of possible technological interventions aimed to improve their mineral content. Twenty-seven typical Italian salami were purchased by local producers and characterised for their proximate composition, pH and aw. The sodium, potassium, magnesium and calcium content were determined by ICP-AES after acid digestion. The sodium chloride content was measured by titration with silver nitrate according to the Volhard method.