The objective of this study was to develop sensory accepted low-salt cooked ham by the application of response surface methodology (RSM). A Box-Behnken experimental design was used to assess the effects of the independent factors salt replacer (Artisalt™) (0–100%), high pressure treatment (0.1–600 MPa) and a mix of organic acids (Inbac™) (0.2–0.4%) on hardness, flavour, saltiness and overall sensory acceptability (OSA) of the cooked ham. The main factor that affected all response variables was salt replacement. The optimum parameters to maximise salt reduction and produce hams with similar OSA associated with this type of products were Artisalt™ (53%), HPP (535 MPa) and Inbac™ (0.3%) and the cooked ham manufactured using the optimum parameters contained 1.4% total salt which is a 46% reduction compared to control samples which contained 2.6% total salt. Overall, a combination of salt replacer, HPP and organic acids showed great potential for the development of cooked ham with significantly reduced salt content.

Industrial relevance

Consumer studies have shown that meat consumption is being more and more influenced by health, nutritional and environmental considerations; therefore, companies are constantly searching for new and emerging technologies to reduce salt in meat products and enhance shelf life to reduce food waste. In this study we used a novel approach which showed great potential in salt reduction of ham as the quality and sensory acceptability of the ham were similar and/or better after salt was replaced by 53%. The hurdle approach used in this study is expected to improve the safety and shelf life of the low-salt optimised ham and this confirmatory study is underway.

中文翻译：

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响应面方法在使用高压处理和有机酸混合物开发感官认可的低盐熟火腿中的应用

这项研究的目的是通过应用响应面方法（RSM）开发感官接受的低盐熟火腿。Box-Behnken实验设计用于评估独立因素盐替代品（Artisalt™）（0–100％），高压处理（0.1–600 MPa）和有机酸混合物（Inbac™）（0.2）的效果–0.4％）的熟火腿的硬度，风味，咸味和总体感官接受度（OSA）。影响所有响应变量的主要因素是盐替代。最大限度地减少盐分并生产与此类产品相关的OSA相似的火腿的最佳参数是Artisalt™（53％），HPP（535 MPa）和Inbac™（0.3％），使用最佳参数制造的熟火腿包含1.4总盐百分比，与含2的对照样品相比减少了46％。总盐为6％。总体而言，盐替代品，HPP和有机酸的组合具有显着降低盐含量的开发熟火腿的巨大潜力。

行业相关性

消费者研究表明，肉类的消费正越来越受到健康，营养和环境因素的影响。因此，公司一直在寻找新兴技术来减少肉制品中的盐分并延长保质期以减少食物浪费。在这项研究中，我们使用了一种新颖的方法，该方法显示了火腿减盐的巨大潜力，因为用53％的盐代替火腿后，火腿的质量和感官接受度相似和/或更好。预计本研究中使用的障碍方法将改善低盐优化火腿的安全性和保质期，该验证性研究正在进行中。