Related Experiment Video
Updated: Jun 12, 2026

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial
1Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Valencia, Spain.
Abstract:
The reduction of added sodium chloride in dry-cured ham has been proposed to reduce dietary sodium intake in Mediterranean countries. The effect of substituting sodium chloride with potassium chloride, calcium chloride and magnesium chloride on some physicochemical characteristics of dry-cured ham during processing was evaluated. The results showed that hams salted with a mixture of sodium and potassium chloride registered higher salt concentrations and lower water contents and thus, needed less time to reach the required weight loss at the end of the process. The opposite effect was observed when calcium and magnesium chloride were added to the salt mixture. The observed differences in the texture and colour parameters were mainly due to differences in water and salt content.
Related Concept Videos
Ionic Strength: Effects on Chemical Equilibria
In this solution, the primary cation—the calcium...
Qualitative Analysis
For instance, group IV...
Washing, Drying, and Ignition of Precipitates
Solvents
A...
Determining the pH of Salt Solutions
Drying Shrinkage
A portion of this drying shrinkage can be reversed; if the concrete is...
