Article

Effect of Sodium-alternative Curing Salts on Physicochemical Properties during Salami Manufacture

Dong-Gyun Yim1, Cheorun Jo1, Dong-Jin Shin1, Ki-Chang Nam2,*
Author Information & Copyright
1Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
*Corresponding Author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Phone: +82-61-750-3231. E-mail: kichang@scnu.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 21, 2020 ; Revised: Jul 28, 2020 ; Accepted: Aug 02, 2020

Published Online: Aug 05, 2020

Abstract

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9% + NaNO2 0.01%), T3 (KCl 1.9% + NaNO20.01%), and T4 (MgCl2 1.9%+ NaNO2 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

Keywords: low sodium salami; sodium-alternative salt; sodium nitrite; physicochemical trait