Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour

Abstract

The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. Pork from control group was cured with 6% nitrite curing salt (C1 group) and with 3% nitrite curing salt (C2 group), respectively. Pork from 1st experimental group was produced with 2% nitrite curing salt and 1% potassium chloride; pork from 2nd experimental group was produced with 1,5% nitrite curing salt and 1,5% potassium chloride; dry meat from 3rd experimental group was produced with 2% nitrite curing salt and 1% ammonium chloride. Curing process lasted for 7 days; smoking, drying and ripening for 21 days. In final products, water activity, moisture, protein and fat content was determined. Taste was best evaluated in dry pork from C2 group and worst in dry pork from 2nd group. The most expressed saltiness was determined in dry pork from the first control group (C1) that corresponded to the largest amount of added salt. Due to most expressed bitter taste, the evaluation for overall acceptability for dry meat from the second experimental group was the lowest. The evaluation for overall acceptability of dry pork from the first control group was significantly lower in the comparison with the evaluations for dry meat from the second control group (C2) and the first experimental group (P ≤ 0.05).

Cilj ovog rada je bio da se ispitaju senzorske karakteristike i instrumentalno merena boja suvog svinjskog mesa proizvedenog sa smanjenim sadržajem natrijum-hlorida. Za potrebe eksperimenta, proizvedeno je pet grupa suvog mesa, od kojih su dve kontrolne. Meso iz prve kontrolne grupe salamureno je sa 6% nitritne soli za salamurenje (C1 grupa), a meso iz druge kontrolne grupe (C2) sa 3%. Meso iz prve ogledne grupe (1) proizvedeno je uz dodatak 2% nitritne soli za salamurenje i 1% kalijum-hlorida; meso iz druge ogledne grupe (2) uz dodatak 1,5% nitritne soli za salamurenje i 1,5% kalijum-hlorida, dok je meso iz treće ogledne grupe (3) proizvedeno sa 2% nitritne soli za salamurenje i 1% amonijum hlorida. Proces salamurenja trajao je sedam dana, a dimljenje, sušenje i zrenje 21 dan. U gotovim proizvodima određivani su aktivnost vode, sadržaj vlage, proteina i masti. Suvo svinjsko meso iz druge kontrolne grupe dobilo je najbolju ocenu za ukus, dok je najnižu dobilo meso iz druge ogledne grupe. Slanost je bila najizraženija u suvom mesu iz prve kontrolne grupe, što je u saglasnosti sa najvećom količinom upotrebljenog natrijum-hlorida. Usled najviše izraženog gorkog ukusa, ocena za ukupnu prihvatljivost suvog mesa iz druge ogledne grupe bila je najniža. Ocena za ukupnu prihvatljivost suvog mesa iz prve kontrolne grupe bila je statistički značajno niža u poređenju sa ocenama za suvo meso iz druge kontrolne grupe (C2) i prve ogledne grupe (P ≤ 0,05).