Effect of salt reduction on some parameters of prolonged matured dry-cured hams (kraški pršut) originated from Slovenia

The aim of the present study was to investigate the effect of salt reduction on the technological, sensorial and physico-chemical qualities of Slovene 16-months matured dry-cured hams (Kraški pršut) produced under Protected Geographical Indication. A total of 12 green hams (pH24 5.6-5.8) that originated from pigs (Landrace × Large white) were divided into two subgroups according to salt (NaCl) addition during production (normal vs. low-salted). After the salting period, the NaCl concentration in the normally salted muscles was 3.78 ±0.2 %, and in the less salted muscles, 3.39 ±0.3%. After processing of the dry-cured hams, the semimebranosus (SM) and biceps femoris (BF) muscles were analysed for: water activity (aw), pH, NaCl content, moisture, total minerals, nonprotein, nitrogen, total nitrogen, as well as the instrumental (stress relaxation, texture profile analysis, colour) and sensory parameters. In this time, the aw of both muscles in all experimental groups dropped below 0.885. The total weight losses varied between the groups (35.3%-37.7%), with the low-salted hams showing the highest. The SM and BF muscles with low-salt showed slightly higher proteolysis indices (non-protein nitrogen:total nitrogen ratio), which indicated a trend towards more rapid proteolysis. Generally, the softer texture of the BF muscle compared to the SM muscle was confirmed by stress relaxation test, texture profile analysis, and the related chemical parameters (higher moisture content, aw, and proteolysis index). Hams showed lover cohesiveness for the low-salted hams as compared to the normally salted hams. There were not differences between all others texture and sensorially evaluated parameters (with exception of saltiness) of low-salted and normally salted hams.