Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Abstract

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl) , substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.