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Asian-Australas J Anim Sci. 2018 Jan;31(1):123-128. doi: 10.5713/ajas.17.0432. Epub 2017 Aug 16.

Use of alternative curing salts for processing salamis.

Author information

1
Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea.
2
Department of Animal Science and Biotechnology, Sangji University, Wonju 26339, Korea.
3
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
4
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.

Abstract

OBJECTIVE:

This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts.

METHODS:

Various types of curing salts (KCl or MgCl2) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening.

RESULTS:

The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5'-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05).

CONCLUSION:

Alternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

KEYWORDS:

Curing Salts; Fatty Acids; Free Amino Acids; Nucleotides; Salamis

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