Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”.

The research project examines the effects of substituting traditional salt with Pansalt® or Kombu seaweed powder on the quality characteristics of dry-cured horse meat. The study found that these alternatives can lower sodium levels and improve mineral content without significantly affecting taste or texture.

Research Context and Aim

• The study focused on finding potential substitutes for Sodium Chloride (NaCl), commonly known as table salt, in the process of curing foal ‘cecinas’ (dried-cured horse meat popular in Spanish cuisine).
• The alternatives explored were a commercial low-salt blend called Pansalt® and Kombu seaweed powder (Laminaria Ochroleuca) also referred to as T1 and T2 respectively in the study.

Methodology and Results

• The experiment intended to study the effects of these substitutes on the quality and nutritional properties of the cecina.
• It was found that replacing salt did not affect fat percentages but caused a decrease in moisture and ash content. Protein levels, however, improved notably in the batch where Kombu powder was used (T2).
• Among the physical and chemical variables measured, most remained unchanged across all batches. The few exceptions included the water activity and springiness in the meat and a color metric denoted as a*.

Mineral Content and Flavor Profile

• The modified batch containing Pansalt® (T1) and Kombu (T2) demonstrated a significant sodium decrease of 39% and 48% respectively, indicating a successful reduction in overall sodium content in the processed meat.
• There was also an increase in potassium and magnesium levels, and a significant boost observed in calcium, iron, phosphorus, and zinc content in cecinas processed with Kombu seaweed.
• The alteration in salt content also increased proteolysis – the breaking down of protein – resulting in a higher total of free amino acids, more so in the Kombu batch (T2).
• Changes in the aroma profile of the samples were detected, with the Kombu batch showing more substances resulting from carbohydrate fermentation and amino acid breakdown.

Conclusion

• The study suggests that these sea salt alternatives, more specifically Kombu seaweed powder, are effective methods in creating cecinas with improved mineral content and lower sodium levels.;
• Importantly, these substitutions seem not to greatly influence most sensory qualities of the cecinas apart from saltiness, suggesting a successful reformulation process that maintains the desired taste and texture of the product.