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

• 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
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2016.06.057

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.