BACKGROUND: Glasswort 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.
RESULTS: The 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.
CONCLUSION: The 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.
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