The effect of sodium chloride levels on the taste and texture of dry-cured ham

Abstract

In order to investigate the effect of NaCl levels (1.5%, 3.5%, 5.5% and 13%) on the taste and texture of dry-cured ham, TPA, myofibril ultrastructure, proteolysis index and free amino acids were evaluated. The proteolysis index (30.76% ± 2.05–11.88% ± 1.90), cohesiveness (0.74 ± 0.04–0.60 ± 0.01), springiness (0.83 ± 0.03–0.71 ± 0.04), and the total free amino acids (9885.3 mg/100 g ± 677.98–3505.15 mg/100 g ± 378.20) decreased with the increase of salt addition, while the hardness (8701.99 g ± 513.37–12057.53 g ± 783.89) and adhesiveness (− 15.73 ± 2.53 to − 32.01 ± 4.95) increased with the increase of salt addition. The myofibril ultrastructure indicated that hams with higher proteolysis index (> 20%) showed more obvious degradation of M-line and Z-disk, and more disordered fiber structure, which was closely related to the degradation of myofibrillar proteins (actin, desmin and troponin-T). Among four groups, the dry-cured ham with 5.5% salt had the highest levels of moisture (45.73% ± 1.13) and umami amino acids (1422.77 mg/100 g ± 119.87), as well as the lowest chewiness (3346.89 ± 121.19). The ham with 5.5% salt also had higher sensory scores of texture (4.83 ± 0.1), taste (5.50 ± 0.2) and overall acceptance (5.51 ± 0.09) as compared to the ham added with other salt levels. These results indicated that 5.5% NaCl treatment showed positive effects on the texture and taste of dry-cured ham, which meets the consumer's demand for dry-cured meat products.