Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Abstract

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on the physicochemical properties, microbial counts through the dry-ripening process and on the sensory characteristics of the final product was evaluated and compared to those of control lacón (treatment I: 100% NaCl). Microbial counts showed significant (P < 0.05) differences among batches, since the higher counts were obtained in the dry-cured lacón submitted to formulations II. Statistical analysis did not show significant (P < 0.05) differences in the moisture content between control and treatment II, whereas the moisture content in treatment III and IV was significantly higher (P < 0.05) in comparison with control (treatment I). On the other hand, texture parameters were significantly (P > 0.05) affect by sodium replacement, since the higher shear force values were obtained in the dry-cured lacón submitted to formulations II. Regarding mineral content, a significant reduction (P < 0.001) of the Na content was achieved through the partial substitution of NaCl by the mixture of chloride salts employed during their production. Finally, both control batch and those submitted to treatments III and IV were preferred by the assessors with respect to overall acceptability attribute than those submitted to treatment II, so that these treatments could be successfully used for sodium reduction.