title: Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
abstract: The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is the partial replacement of sodium chloride by mixtures of potassium, magnesium and calcium chloride salts. The effect of two salting formulations (formulation II: 50% NaCl-50% KCl and formulation III: 55% NaCl, 25% KCl, 15 CaCl(2) and 5 MgCl(2)) on the protease activity through the dry-curing process and on the sensory characteristics of the final product was evaluated and compared to those of control hams (formulation I, 100% NaCl). Sensory attributes were all affected in the hams containing CaCl(2) and MgCl(2) while hams containing 50% KCl and NaCl (formulation II) were better valued, except for the attribute taste probably due to the potassium contribution to bitter taste.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Mónica
authors.initials: M
authors.lastname: Armenteros
authors.forename: María-Concepción
authors.initials: MC
authors.lastname: Aristoy
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Barat
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000818:Animals; D002122:Calcium Chloride / Q000032:analysis; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D015636:Magnesium Chloride / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D011189:Potassium Chloride / Q000032:analysis; D059748:Proteolysis; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013552:Swine; D013649:Taste
chemical_list: D017673:Sodium Chloride, Dietary; D015636:Magnesium Chloride; D011189:Potassium Chloride; D002122:Calcium Chloride