Effects of reduction and/or replacement of sodium chloride in the processing of cooking ham

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.