Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)
2016
Barbieri, G. | Barbieri, Ge | Bergamaschi, M. | Francheschini, M. | Berizi, E.
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.
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