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

This study aimed to develop cooked ham with less than 600 mg sodium/100 g through partial replacement of NaCl by combinations of potassium chloride (KCl), commercial meat seasoning, and transglutaminase. Eight formulations were produced and evaluated for physicochemical, technological, microbiological, and sensory characteristics. Sodium content was reduced by approximately 30%, decreasing from 863 mg/100 g in the standard formulation to 581-734 mg/100 g in the reformulated products. The reduced-sodium control exhibited higher cooking loss (8.8%) than the standard formulation (5.2%), whereas formulations containing meat seasoning and transglutaminase reduced cooking loss to values as low as 3.7%. Texture profile analysis showed that transglutaminase increased product firmness, with chewiness increasing from 177.6 N in the reduced-sodium control to 590.5 N in formulation F5. In relation to sensory evaluation, the standard formulation showed the highest acceptance, followed by formulations F6 and F5, although all reformulated products achieved mean acceptance scores above 6.0 on the 9-point hedonic scale. Formulations containing 0.35% KCl, 0.25% meat seasoning, and transglutaminase provided the best balance between technological performance and consumer acceptance. Despite the technological improvements, lower saltiness, rubbery texture, and paler pink color remained the main sensory limitations of the reduced-sodium products. This could be further improved in future trials by fine-tuning commercial meat flavoring and transglutaminase levels. PRACTICAL APPLICATIONS: This study shows that the meat industry can produce cooked ham with reduced sodium content using salt substitutes, resulting in healthier and technologically viable products. For consumers, this may provide lower-sodium alternatives with potential health benefits, if formulation adjustments maintain or improve flavor, texture, and color.