The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams

- Two salt replacers and one flavor enhancer were evaluated in restructured hams.
- All alternative formulations met the Health CheckTM Program guidelines for sodium.
- Sea salt replacers had no detrimental effect on water binding and texture of hams.
- Sodium reduction had no effect on shelf life of hams up to 60 days of storage.
- Salt replacers can potentially substitute NaCl in restructured hams.

Two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer [Fonterra™ 'Savoury Powder' (SP)] were evaluated for their ability to effectively reduce sodium, while maintaining the functional and sensory properties of restructured hams. Product functionality and safety were assessed using instrumental measures (yield, purge, pH, expressible moisture, proximate composition, sodium content, color, texture) and microbiological assessment. Sensory attributes were evaluated using consumer sensory panelists.All alternative formulations resulted in products with sodium contents below the Health CheckTM Program guidelines, without detrimental effect on water binding and texture in treatments when NaCl was substituted with sea salt replacers (OF45, OF60). Sodium reduction had no effect on the shelf life of the cooked ham with up to 60 days of refrigerated storage. Consumer hedonics for flavor and aftertaste were lower for OF45 and OF60 compared to control, suggesting that these salt replacers may not be appropriate for inclusion in these products.