This study was conducted to determine the effects of partial replacement (40.0%) of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage. The cooked pork hams with partial replacement of sodium chloride by potassium chloride and potassium lactate had lower lightness (L*) and higher bitterness than others (p <0.05). However, redness (a*), yellowness (b*) and overall acceptability of sensory properties were not different among the treatments (p >0.05). The partial replacement of sodium chloride by all substitutes leads to increase tenderness (p <0.05). There are no problems in microbiological stability and lipid oxidation of cooked pork hams with 40% replacement of sodium chloride by potassium chloride, potassium lactate and calcium ascorbate during cold storage. Therefore, it is possible to use potassium chloride, potassium lactate and calcium ascorbate as partial substitutes of sodium chloride in cooked pork ham.

• Sang-Keun Jin(Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
• Il-Suk Kim(Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
• Jin-Yeon Jeong(Institute of Agriculture & Life Science, Gyeongsang National U)
• Suk-Nam Kang(Swine Science and Technology Center, Gyeongnam National University of Science and Tech)
• Dae-Keun Shin(Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
• Gap-Don Kim(Division of Biotechnology, College of Applied Life Sciences, Jeju National University) Corresponding author