The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change (P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced (P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced (P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.

中文翻译：

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猪肉品质和代盐KCl对重组熟火腿工艺和感官特性的影响

本研究的目的是评估用 40% 的氯化钾 (KCl) 代替氯化钠 (NaCl) 并结合使用不同比例（0、50 和 100%）的苍白、柔软和渗出液的效果。肉，关于重组熟火腿的技术和感官特征。NaCl置换和淡、软、渗出物的比例没有改变（P>0.05）产品的化学成分、失水量、pH值和颜色。火腿质地轮廓不受苍白、柔软和渗出的肉的影响，但随着 NaCl 的替代，咀嚼性降低（P < 0.05）。无论使用的比例如何，苍白、柔软和渗出的肉都将火腿的可切片性从 94% 降低到 88%（P < 0.05）。NaCl 替代物不影响感知咸味和产品的可接受性，但颜色苍白、柔软、渗出性产品更容易被接受，消费者注意到更高的咸味。结论是，即使在用高比例的苍白、柔软和渗出的肉制成的重组熟火腿中，通过用 KCl 部分替代 NaCl 来降低钠含量也是可行的。