Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties

Area of Science:

• Food Science
• Meat Technology
• Nutritional Science

Background:

• High sodium intake is a public health concern.
• Processed meats are significant sources of dietary sodium.
• Developing reduced-sodium meat products requires balancing taste, texture, and technological properties.

Purpose of the Study:

• To create cooked ham with less than 600 mg sodium/100 g.
• To evaluate the impact of partial sodium chloride replacement using potassium chloride, meat seasoning, and transglutaminase.
• To assess physicochemical, technological, microbiological, and sensory attributes of reformulated ham.

Main Methods:

• Eight different cooked ham formulations were developed.
• Partial replacement of sodium chloride (NaCl) with potassium chloride (KCl), commercial meat seasoning, and transglutaminase.
• Evaluation of cooking loss, texture profile analysis (firmness, chewiness), and sensory acceptance (hedonic scale).

Main Results:

• Sodium content reduced by ~30% (from 863 to 581-734 mg/100 g).
• Formulations with meat seasoning and transglutaminase significantly reduced cooking loss (to 3.7%).
• Transglutaminase enhanced firmness and chewiness; specific formulations balanced technology and acceptance.

Conclusions:

• Reduced-sodium cooked ham (<600 mg/100 g) is achievable using KCl, meat seasoning, and transglutaminase.
• Formulation adjustments can mitigate sensory limitations like reduced saltiness and altered texture.
• This research offers healthier, technologically viable processed meat alternatives for consumers.