Abstract
Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.
Highlights
The development of chronic diseases, such as hypertension, is associated with sodium consumption that exceeds the levels recommended by the World Health Organization
The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa
This study evaluated sodium reduction in cured pork coppa replacing sodium chloride by potassium chloride which reduces the re-salting step time
Summary
The development of chronic diseases, such as hypertension, is associated with sodium consumption that exceeds the levels recommended by the World Health Organization. The estimated average consumption of the Brazilian population is approximately 5-12 g sodium per day, while recommended levels are 2 g d–1 (WHO, 2016). The correlation between excessive intake of sodium chloride (NaCl) and chronic diseases is stimulating the development of products with reduced levels of sodium by the global food industry (Inguglia et al, 2017). In 2016, total pork consumption was 14.4 kg per person, of which processed products account for 10 kg per inhabitant (Andrade et al, 2018). Cured meat products contain a high content of salt (NaCl), approximately 4.5 % (Andrade et al, 2018)
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