RT info:eu-repo/semantics/article T1 Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl A1 Ferreira, Iasmin A1 Caro Canales, Irma A1 Mateo, Javier A1 Kasaiyan, Alireza A1 Leite, Ana A1 Vasconcelos, Lia A1 Rodrigues, Sandra A1 Teixeira, Alfredo K1 traditional products K1 bacon K1 sodium-reduced K1 Salicornia K1 vacuum packaging K1 3206 Ciencias de la Nutrición K1 3309 Tecnología de Los Alimentos AB 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. PB Wiley SN 0022-5142 YR 2024 FD 2024 LK https://uvadoc.uva.es/handle/10324/75163 UL https://uvadoc.uva.es/handle/10324/75163 LA eng NO Journal of the Science of Food and Agriculture, 2024, vol. 104, n. 14, p. 8748-8755. NO Producción Científica DS UVaDOC RD 03-mar-2025