Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. The aim of this study was to evaluate the effect brought about by partial replacement of NaCl with KCl, CaCl(2) and MgCl(2) on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The replacement of around 70% NaCl significantly increased the hardness and chewiness of dry-cured loins but it is possible to obtain low sodium dry-cured loin, up to 45% substitution by potassium (25%), calcium (15%) and magnesium (5%), with no significant effects either on the physicochemical characteristics or the microbial counts compared with the traditional product with the usual amounts of sodium chloride.
Aliño
Marta
M
Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain. maralal@doctor.upv.es
Grau
Raúl
R
Toldrá
Fidel
F
Blesa
Ester
E
Pagán
M Jesús
MJ
Barat
José M
JM
D000818:Animals; D002118:Calcium; D015169:Colony Count, Microbial; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D008274:Magnesium; D008461:Meat Products / Q000382:microbiology / Q000592:standards*; D018977:Micronutrients; D008903:Minerals; D018482:Muscle, Skeletal / Q000382:microbiology; D011188:Potassium; D012492:Salts; D017673:Sodium Chloride, Dietary; D013552:Swine
D018977:Micronutrients; D008903:Minerals; D012492:Salts; D017673:Sodium Chloride, Dietary; D008274:Magnesium; D011188:Potassium; D002118:Calcium