Vedecký časopis - archív
Journal of Food and Nutrition Research
Online First Articles
Galina, E. P. – Peccin, M. M. – Mazon, J. M. – Roman, S. S. – Preste, R. C. – Backes, G. T. – Soares, M. B. A.
Effect of reduction and/or replacement of sodium chloride in the processing of cooking ham
Monica Beatriz Alvarado Soares, Department of Chemical Engineering, Federal University of Santa Maria, Roraima Ave 1000, 97105-900, Santa Maria, Rio Grande do Sul, Brazil. E-mail: malvahu@yahoo.com.br
Original article
Received 6 December 2023; 1st revised 4 April 2024; 2nd revised 30 April 2024; accepted
Súhrn: This study aimed to investigate the effects of reduction and/or partial replacement of sodium chloride with other chloride salts in pork ham. Calcium chloride, potassium chloride, and magnesium chloride were selected at different concentrations and combinations. After processing, physicochemical, microstructural, microbiological, and sensory analyses were performed. The samples that showed greater acceptability in the sensory analysis were evaluated for pH, colour, aw, humidity, peroxide value (PV), and thiobarbituric acid reactive substance (TBARS) during storage (10, 30, 45, 60, and 75 days). The reduction and/or replacement of NaCl in the tested proportions significantly affected (p < 0.05) the quality of physical parameters (texture and colour), chemicals (composition, TBARS, and PV), and structure. The formulations with 10 g·kg-1 NaCl and 5 g·kg-1 KCl replacement provided the best results for the evaluated technological parameters, resulting in lower losses. The obtained structures were similar to the muscular structure, well-organised, and, with the formation of a protein network, they presented good sensory acceptability and characteristics very similar to those of the standard formulation.
Kľúčové slová: calcium chloride; potassium chloride; magnesium chloride; physicochemical characterisation; sensory analysis; microstructure