Major protein and lipid changes during salting and drying of pork | Važnije promene proteina i lipida tokom soljenja i sušenja svinjskog mesa

Preservation of meat using kitchen salt is as old as human society. Use of salt made meat sustainable for longer period of time, regardless of the season and enabled its transportation to greater distances. In addition to the preservation effect on dry meat, occurring as consequence of reduced water activity in meat, kitchen salt significantly influences development of desirable sensory properties, primarily saltiness and texture. Use of kitchen salt in production of dried pork remained largely in the traditional production in households. During the process of salting and drying of meat, proteolytic and lypolytic activities occur catalyzed by endogenous enzymes (enzymes of meat and fat tissue) and exogenous enzymes (microorganism enzymes). Activity of proteolytic enzymes leads to degradation of proteins to polypeptides and peptides, and accordingly, to softening of meat, i.e. forming of desirable texture, whereas activity of lypolytic enzymes leads to releasing of fatty acids and creating of volatile compounds which have signifi cant impact on odour and aroma of dried meat. Dried pork is important from the aspect of gastronomy and is part of tradition of many nations. Studies carried out recently have greatly explained the processes which take place during salting, drying and maturing of meat. However, additional studies are necessary in order to enable preservation of the tradition and distinctive sensory properties of dried pork, especially in industrial production. Dried pork has high salt content, therefore, consumption of these products represents a health risk to consumers, due to excessive intake of sodium, and persons suffering from cardio-vascular diseases and sodium sensitive persons are especially vulnerable. Reduction of the quantity of table salt used in production of dried pork is challenge for meat industry, primarily because of the preservation effect of the salt, as well as its effect on sensory properties of these products. Nevertheless, World health organization has initiated the strategy for reduction of salt and 11 European countries have signed the program of salt reduction by 16% in next 4 years.