Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

The reduction of salt content in cooked ham was achieved by modifying the heating parameters and adding the water-soluble extract of Palmaria palmata as flavoring. Salt was added at a low percentage of 1.2% and 1.0%, compared to the usual content of 1.8%, and sodium intake was reduced by 25% and 35%...

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Bibliographic Details
Published in:	Food science & technology Vol. 73; pp. 700 - 706
Main Authors:	Barbieri, G., Barbieri, Ge, Bergamaschi, M., Francheschini, M., Berizi, E.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-11-2016
Subjects:	Cooked ham Cooking process Salt reduction Seaweed Seaweed Cooked ham Salt reduction Cooking process
Online Access:	Get full text
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Summary:	The reduction of salt content in cooked ham was achieved by modifying the heating parameters and adding the water-soluble extract of Palmaria palmata as flavoring. Salt was added at a low percentage of 1.2% and 1.0%, compared to the usual content of 1.8%, and sodium intake was reduced by 25% and 35%, respectively. The algae extract did not have an effect on technological or sensory parameters, and taste was positively judged by expert panelists, even after refrigerated storage for 6 months. Nevertheless, a small decrease in yield (approximately 5%) and a certain dryness due to cooking were observed. •Addition of Palmaria palmata seaweed extract and modifications of heating process were evaluated in cooked ham.•A reduction of NaCl upto 1% was achieved.•Alga extract affected positively sensory attributes.•An increase of cooking loss was observed.•The suggested modifications enable a reduction of sodium ingoing amount.
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2016.06.057