Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

摘要

Dry-cured rabbit legs were produced with a 50% reduction or replacement of Nad by KC1 and with the addition of monosodium glutamate (MG). The effect of this reformulation on technological, nutritional, and sensory characteristics was evaluated. The sodium reformulation did not show a great impact on Aw, pH, weight loss, and volatile profile of the samples. The samples presented high protein (31.5 to 36.1%) and low fat contents (3.2 to 5.7%). In addition, all essential amino acids presented an amino acid score greater than 1.0. The reformulated samples showed a sodium reduction of 46.2% while the addition of KC1 to the formulations provided a healthy Na/K ratio. Oleic acid was the major fatty add (FA) (31.3% of total FA) and healthy lipid indexes were observed for all samples. Finally, the addition of MG was effective to compensate for the sensory defects caused by sodium reformulation.