Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Abstract

AbstractBACKGROUNDGlasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry‐salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry‐cured, sliced, vacuum packaged and stored under refrigeration for 60 days.RESULTSThe BKCl and BGW bellies were lower in sodium by one‐third to one‐half compared to BCON (with 1.6 g Na/100 g). Neither BKCl, nor BGW significantly differed from BCON in free fatty acids (FFA) before and after storage, whereas BGW showed almost twice as much 2‐methylbutanal content as BCON. All bellies showed microbiological stability during storage. Micrococcaceae was the most abundant microbial group with values of 105 to 106 colony‐forming units g−1. The BGW presented higher Micrococcaceae counts (approximately one log unit) but lower microbial biodiversity than BCON.CONCLUSIONThe two alternative dry salting methods reduced the sodium content in bellies, at the same time as ensuring chemical and microbiological stability during refrigerated vacuum storage. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.