The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

The objective of this study was to develop sensory accepted low-salt cooked ham by the application of response surface methodology (RSM). A Box-Behnken experimental design was used to assess the effects of the independent factors salt replacer (Artisal (TM)) (0-100%), high pressure treatment (0.1-600 MPa) and a mix of organic acids (Inbac (TM)) (0.2-0.4%) on hardness, flavour, saltiness and overall sensory acceptability (OSA) of the cooked ham. The main factor that affected all response variables was salt replacement. The optimum parameters to maximise salt reduction and produce hams with similar OSA associated with this type of products were Artisalt (TM) (53%), HPP (535 MPa) and Inbac (TM) (0.3%) and the cooked ham manufactured using the optimum parameters contained 1.4% total salt which is a 46% reduction compared to control samples which contained 2.6% total salt. Overall, a combination of salt replacer, HPP and organic acids showed great potential for the development of cooked ham with significantly reduced salt content. Industrial relevance: Consumer studies have shown that meat consumption is being more and more influenced by health, nutritional and environmental considerations; therefore, companies are constantly searching for new and emerging technologies to reduce salt in meat products and enhance shelf life to reduce food waste. In this study we used a novel approach which showed great potential in salt reduction of ham as the quality and sensory acceptability of the ham were similar and/or better after salt was replaced by 53%. The hurdle approach used in this study is expected to improve the safety and shelf life of the low-salt optimised ham and this confirmatory study is underway.