Simple methods to decrease sodium and nitrite contents in hams

Authors

  • Talia Franco-Avila Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco.
  • Irinea Yañez-Sánchez Centro Universitario de los Valles, Universidad de Guadalajara, Jalisco.
  • Adriana Paola Avila-Guerrero Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco.
  • Cynthia Teresa Madera-Ibarra Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco.
  • Luis Gerardo Navarro-Gómez Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco.
  • Francisco Javier Gálvez-Gastélum Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco. Laboratorio de Patología, Dpto. de Microbiología y Patología, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara, Jalisco.

DOI:

https://doi.org/10.14306/renhyd.19.2.140

Keywords:

Sodium Dietary, Nitrites, Food, Ham, Sensory Evaluation, Peroxides, Peroxide Index, Total Coliforms

Abstract

Introduction: Ham is a product highly consumed by society; however it contains some elements that make it a non-recommended food. Thus, it has been attempted to eliminate or reduce those components.

Material and Methods: Content of sodium, nitrites, peroxides and total coliforms were compared after processes of Washing (W) and Simple Cooking (SC) in turkey and pork ham in a cross-sectional analytical experimental study. Furthermore, sensory acceptance of thesamples through an acceptance test of five points was evaluated. One-way ANOVA with post hoc Bonferroni were used to assess the mean difference between groups. The value of p≤0.05 was considered statistically significant.

Results: Both processes reduced the amount of sodium in both types of ham in statistically significant way (p≤0.001). The major percentage of reduction was presented with SC: 73.4% for turkey ham and 63.5% for pork ham. Likewise, the higher percentage of nitrite reduction was 50.6% in pork ham with SC technique (p≤0.05). Peroxide index decreased with both techniques in both hams without statistical significance. Total coliforms count was kept constant in all samples. Higher sensory acceptance of W concerning SC in all sensory characteristics was observed.

Conclusions: W and SC techniques reduce sodium, nitrite and peroxide index without affecting the sanitation of hams. Furthermore, W is accepted in all sensory categories. We recommend using W technique before consumption of the product.

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Published

2015-06-02

How to Cite

Franco-Avila, T., Yañez-Sánchez, I., Avila-Guerrero, A. P., Madera-Ibarra, C. T., Navarro-Gómez, L. G., & Gálvez-Gastélum, F. J. (2015). Simple methods to decrease sodium and nitrite contents in hams. Spanish Journal of Human Nutrition and Dietetics, 19(2), 77–89. https://doi.org/10.14306/renhyd.19.2.140