Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

“…Pork loin pile-salting kinetics with sodium-replaced mixtures of NaCl, KCl, CaCl 2 and MgCl 2 salts was studied in previous works (Aliño et al, 2009b(Aliño et al, , 2010b. The results from this study showed that the presence of KCl decreased water loss while CaCl 2 and MgCl 2 had the opposite effect.…”

Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins

“…Reducing the amount of magnesium chloride to obtain the same ionic strength may lead both to change in taste but also to reduced water activity and therefore reduction of shelf life. The fish puddings made from salted minces with MgCl 2 were less hard and had a lower water holding capacity compared to puddings made from minces salted with NaCl and KCl (Aliño et al, 2010). Only minor differences were observed between SSP extracted by KCl and extracted by the corresponding salts as found with SDS-gel electrophoresis (Figure 7).…”

“…The effect on the water holding capacity may be attributed to preferential anion binding of chloride ions, which neutralize the positive charge of the protein at pH below the isoelectric point (Aliño et al, 2010;Nayak et al, 1996;Richardson and Jones, 1987). The composition of the soluble protein fraction in muscle depends on the pH.…”

“…Potassium chloride may reduce the protein solubility in fish muscle (Thorarinsdottir et al, 2002), probably because KCl has the ability to aggregate myosin (Aliño et al, 2010;. K + has a lower charge density (0.026 units of charge/molecular weight) (Mackie, 1993).…”

“…K + has a lower charge density (0.026 units of charge/molecular weight) (Mackie, 1993). Comparing KCl, NaCl, and LiCl, the highest extractability was found at a concentration of 0.8M for all salts, and NaCl gave the highest extractability (Aliño et al, 2010).…”