Abstract
The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. Pork from control group was cured with 6% nitrite curing salt (C1 group) and with 3% nitrite curing salt (C2 group), respectively. Pork from 1st experimental group was produced with 2% nitrite curing salt and 1% potassium chloride; pork from 2nd experimental group was produced with 1,5% nitrite curing salt and 1,5% potassium chloride; dry meat from 3rd experimental group was produced with 2% nitrite curing salt and 1% ammonium chloride. Curing process lasted for 7 days; smoking, drying and ripening for 21 days. In final products, water activity, moisture, protein and fat content was determined. Taste was best evaluated in dry pork from C2 group and worst in dry pork from 2nd group. The most expressed saltiness was determined in dry pork from the first control group (C1) that corresponded to the largest amount of added salt. Due to most expressed bitter taste, the evaluation for overall acceptability for dry meat from the second experimental group was the lowest. The evaluation for overall acceptability of dry pork from the first control group was significantly lower in the comparison with the evaluations for dry meat from the second control group (C2) and the first experimental group (P ? 0.05).
Highlights
Due to several negative health influences of excessive dietary sodium intake, it is necessary to reduce salt/sodium content in food
Pork from 1st experimental group was produced with 2% nitrite curing salt and 1% potassium chloride; pork from 2nd experimental group was produced with 1,5% nitrite curing salt and 1,5% potassium chloride; dry meat from 3rd experimental group was produced with 2% nitrite curing salt and 1% ammonium chloride
No differences were obtained in instrumentally measured yellowness that was similar in dry pork from all groups
Summary
Due to several negative health influences of excessive dietary sodium intake, it is necessary to reduce salt/sodium content in food. Dietary sodium intake in many cases exceeds requirements recommended by World Health Organization. Sodium chloride (salt) content can be reduced in meat products in different ways but most common is partial replacement of sodium chloride with potassium chloride (Terell, 1983; Guàrdia et al, 2006). Other chloride salts, mainly salts of magnesium and calcium and ascorbates can be used as replacers (Ruusunen and Puolanne, 2005). The main problem in this case is the occurrence of a bitter taste of product, because only sodium chloride has a clearly salty taste
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