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 NaNO ₂ 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 NaNO ₂. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/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 (27.46, 28.25, 26.99, and 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° 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.