Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

• Addition of Palmaria palmata seaweed extract and modifications of heating process were evaluated in cooked ham.
• A reduction of NaCl upto 1% was achieved.
• Alga extract affected positively sensory attributes.
• An increase of cooking loss was observed.
• The suggested modifications enable a reduction of sodium ingoing amount.

The reduction of salt content in cooked ham was achieved by modifying the heating parameters and adding the water-soluble extract of Palmaria palmata as flavoring. Salt was added at a low percentage of 1.2% and 1.0%, compared to the usual content of 1.8%, and sodium intake was reduced by 25% and 35%, respectively. The algae extract did not have an effect on technological or sensory parameters, and taste was positively judged by expert panelists, even after refrigerated storage for 6 months. Nevertheless, a small decrease in yield (approximately 5%) and a certain dryness due to cooking were observed.