Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour

The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. Pork from control group was cured with 6% nitrite curing salt (C1 group) and with 3% nitrite curing salt (C2 group), respectively. Pork from 1 experimental group was produced with 2% nitrite curing salt and 1% potassium chloride; pork from 2 experimental group was produced with 1,5% nitrite curing salt and 1,5% potassium chloride; dry meat from 3 experimental group was produced with 2% nitrite curing salt and 1% ammonium chloride. Curing process lasted for 7 days; smoking, drying and ripening for 21 days. In final products, water activity, moisture, protein and fat content was determined. Taste was best evaluated in dry pork from C2 group and worst in dry pork from 2 group. The most expressed saltiness was determined in dry pork from the first control group (C1) that corresponded to the largest amount of added salt. Due to most expressed bitter taste, the evaluation for overall acceptability for dry meat from the second experimental group was the lowest. The evaluation for overall acceptability of dry pork from the first control group was significantly lower in the comparison with the evaluations for dry meat from the second control group (C2) and the first experimental group (P ≤ 0.05).