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63 2024

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2024

Galina, E. P. – Peccin, M. M. – Roman, S. S. – Prestes, R. C. – Backes, G. T. – Soares, M. B. A.
Effects of reduction and/or replacement of sodium chloride in the processing of cooking ham
Journal of Food and Nutrition Research, 63, 2024, č. 3, s. 246-258

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 10 May 2024; published online 30 July 2024.

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 various contents and combinations. After processing, physico-chemical, microstructural, microbiological and sensory analyses were performed. The samples that showed 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; physico-chemical characterisation; sensory analysis; microstructure

Na stiahnutie:
  jfnr-2024-3-pp246-258-galina.pdf (PDF, 1.09 Mb, 104x)