The Effects of Salt and NaNO2 on Physico-Chemical Characteristics of Dry-cured Ham

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.26, 28.25, 26.99, abd 28.42%). However, there were no significant differences in the weight losses between treatments (p<0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the LS hams had significantly higher moisture content than HS+NaNO2 and LS+NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05), The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+NaNO2 hams (p<0.05). The salt content in biceps femoris muscles from LS+NaNO2 hams was significantly lower than in the muscles from HS and HS+NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p<0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and h degrees of biceps femoris muscles (p<0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+NaNO2 hams were significantly higher than in the muscles from HS and LS hams.