Influence of Sodium Substitution with Potassium on Microbial and Organoleptic Spoilage Patterns in Sliced Vacuum-Packed Pasteurized Pork Loin

Abstract

Sliced, cured, cooked and smoked pork loin was produced with sodium chloride or a mixture of sodium and potassium chloride, with each preparation of pork loin having the same water activity (0.967–0.968). The pork loins were sliced, vacuum packaged and stored at 2, 5 and 10°C. Microbial spoilage was determined using selective and nonselective media to enumerate total aerobic bacteria, lactics, Brochothrix thermosphacta, gram-negative bacteria and yeasts. Spoilage was also determined using sensory evaluation. Generally, the influence of sodium substitution on microorganisms was minimal. Organoleptic scores were similar for the two preparations of pork loin, hence no adverse effect of sodium substitution was observed.