Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

• The presence of KCl, CaCl2 and MgCl2 delayed oxidation.
• Treatments III trend towards a major proteolysis.
• Treatments IV trend towards a major lipolysis.

The influence of three salting treatments (treatment II: 50% NaCl–50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on the proteolysis and lipolysis through the dry-ripening process was evaluated and compared to those of control lacón (treatment I: 100% NaCl). Lacón elaborated with treatment III had a delayed oxidation in relation to control. Statistical analysis showed significant (P < 0.05) differences on total free amino acids and total free fatty acids among treatments at the end of process. Differences in some free amino acids and free fatty acids, generated along the processing, were detected among treatments and at the end of dry-curing. Data suggests a slight trend towards a major proteolysis during treatment III and a major lipolysis during treatment IV. Finally, sensory analysis noticed significant differences in the saltiness and bitterness attributes between the control batch and the other ones.