Influences of partial replacement of sodium chloride with potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage

Abstract

This study was conducted to determine the effects of partial replacement (40.0%) of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. The cooked pork hams with partial replacement of sodium chloride by potassium chloride and potassium lactate had lower lightness (L*) and higher bitterness than others (p< 0.05). However, redness (a*), yellowness (b*) and overall acceptability of sensory properties were not different among the treatments (p>0.05). The partial replacement of sodium chloride by all substitutes leads to increase tenderness (p<0.05). There are no problems in microbiological stability and lipid oxidation of cooked pork hams with 40% replacement of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate during cold storage. Therefore, it is possible to use potassium chloride, potassium lactate and calcium ascorbate as partial substitutes of sodium chloride in cooked pork ham.