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Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product
Author(s) -
FRYE C. B.,
HAND L. W.,
CALKINS C.R.,
MANDIGO R. W.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13945.x
Subject(s) - sodium , chemistry , salt (chemistry) , food science , ionic strength , ionic bonding , extraction (chemistry) , nuclear chemistry , ion , chromatography , organic chemistry , aqueous solution
Public concern over excess sodium in the diet has prompted investigation of sodium replacement in tumbled ham. Salt treatments consisted of a control (100% NaCl) and 50% or 100% ionic strength replacement with either KCl or MgCl 2 . Protein extraction was monitored during the 8 hr, discontinuous tumbling cycle, and reached a peak within 6 hr for all salt treatments. Control hams had the best overall sensory scores, while KCl/NaCl treatment gave the best physical bind and acceptable sensory scores (P<0.05). Treatment with MgCl 2 gave the lowest bind and sensory scores (P<0.05). Partial replacement of Nacl ionic strength with 50% or less of KCl in tumbled ham can be accomplished while maintaining acceptable sensory and physical attributes.