Gradual Reduction in Sodium Content in Cooked Ham,with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
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| Authors: | Kirsti Greiff John Reidar Mathiassen Ekrem Misimi Margrethe Hersleth Ida G. Aursand |
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| Affiliation: | 1. SINTEF Fisheries and Aquaculture, Trondheim, Norway.; 2. Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway.; 3. Nofima AS, Ås, Norway.; University of Lleida, SPAIN, |
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| Abstract: | The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na+ was replaced by K+. The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na+-ions by K+-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7–1.4% salt, led to a decrease in WHC and an increase in expressible moisture. |
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