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.