Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Abstract

The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm−2 for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.