T.A. 17,418 from the Texas Agricultural Experiment Station. This project contributed to TAES projects HM-6267 and H-6315.
Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 47, Issue 6, pages 1776–1778, November 1982
How to Cite
HAND, L. W., TERRELL, R. N. and SMITH, G. C. (1982), Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams. Journal of Food Science, 47: 1776–1778. doi: 10.1111/j.1365-2621.1982.tb12880.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/11/82; revised 5/29/82; accepted 6/1/82.
Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.