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| Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham |
| TANG Pengyu, HU Ke, LIU Chunli, SONG Li, ZHU Qiujin |
| Guizhou Provincial Key Laboratory of Agricultural and Livestock Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract This study was concerned with the effect of different sodium chloride substitutes on the quality of western-style ham. Sodium chloride in simulated broth was partially by potassium chloride, potassium lactate, magnesium chloride or calcium chloride in different proportions. Based on sensory evaluation, the optimal replacement proportions of potassium chloride, calcium chloride and potassium lactate were determined to be 30%, 25% and 35%, respectively, while magnesium chloride was not suitable to replace sodium chloride. On this basis, control, low sodium, potassium chloride replacement, calcium chloride replacement and potassium lactate replacement hams were prepared. The results indicated that there were significant variations (P < 0.05) in water content, juice loss, texture and sensory score but not in color among the sodium chloride replacement groups. The overall quality of low sodium group was the worst among the five groups as manifested by the lowest water content (59.8%) and sensory score for mouthfeel (7.8 points) as well as highest hardness (3 704 g). The quality of potassium lactate group was only slightly superior to low sodium group. The highest similarity was observed between potassium chloride and control groups with no significant differences being seen in sensory score, water content or texture characteristics. Calcium chloride replacement provided western-style ham with the best quality as manifested by the lowest cooking loss (6.51%) and highest sensory score (9.1 points). Therefore, 30% potassium chloride was found to be optimal for maximum replacement of sodium chloride, whereas 25% calcium chloride optimal for improved ham quality.
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2019, Vol. 33 
