Effect of calcium lactate as sodium chloride substitute on the quality of cooked ham

Calcium lactate was selected to replace part of NaCl in cooked ham.A series of substitution ratios such as 5%, 10%, 15% and 20% according to mass based on 2% total sodium were investigated.Effect of calcium lactate as NaCl substitution at various ratios on color, texture, sensory evaluation and water content in cooked pork ham were studied.Results indicated that calcium lactate resulted in a significant increase in brightness, redness, yellowness and hardness of cooked ham.However, excessive calcium lactate would result in a negative effect on springiness, cohesiveness, gumminess, chewiness, resilience and sensory quality of cooked pork ham.The optimal substitution ratio was 10%.