Influence of Partial Replacement of NaCl with Other Chloride Salts on the Regulation of Endogenous Enzymes and Texture Quality of Dry-Cured Pork Coppa

In order to reduce the sodium content of dry-cured pork coppa, partial replacement of other chloride salts was applied. The effect of different replacement schemes on the regulation of endogenous enzymes and texture quality of dry-cured pork coppa was investigated by evaluating the physicochemical properties, protein degradation, free amino acids composition, endogenous protease activity, and texture characteristics during the manufacturing process. The results showed that arginine aminopeptidase activity, leucine aminopeptidase activity, proteolysis, and springiness increased in the 75% NaCl + 15% KCl + 5% CaCl₂ + 5% MgCl₂ group as compared to the control group (100% (m/m) NaCl). The water activity decreased, and proteolysis, taste amino acid content, leucine aminopeptidase activity, dipeptidyl peptidase Ⅰ, and dipeptidyl peptidase Ⅳ activities increased in the 75% NaCl + 15% KCl + 5% CaCl₂ + 5% ZnCl₂ group relative to the control group. The 75% NaCl + 15% KCl + 5% MgCl₂ + 5% ZnCl₂ group showed enhanced proteolysis, augmented activities of alanine aminopeptidase, arginine aminopeptidase, leucine aminopeptidase, and dipeptidyl peptidase Ⅰ, and reduced product hardness. The above results indicated that partial replacement of NaCl with the selected combinations of KCl, CaCl₂, MgCl₂, and ZnCl₂ reduces the sodium content of dry-cured pork coppa while guaranteeing product quality.