Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams....

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Bibliographic Details
Published in:Food science and technology international 2020-12, Vol.26 (8), p.676-684
Main Authors: Neves, Mariana P, de Oliveira Paula, Marielle M, Fontes, Paulo R, do Nascimento Benevenuto, Wellingta CA, Silva, Vanessa RO, Benevenuto Júnior, Augusto A, Ramos, Eduardo M
Format: Article
Language:English
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Summary:The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change (P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced (P 
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013220923889