Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging.

In this study, impact of crystal size on salt (NaCl) uptake and water activity (aw) of dry‐cured pork was investigated by hyperspectral imaging. Three grades of NaCl labeled fine flake, medium flake, and large flakes were used during the 3 day salting period. Spectra and spatial information were extracted from three subsurfaces labeled surface‐1, surface‐2, and surface‐3 for each sample and prediction models were established based on partial least squares regression, synergy interval partial least squares, and competitive adaptive reweighted sampling partial least squares. The overall results indicated that processing with NaCl of different crystal sizes influenced NaCl uptake and aw of pork samples. Distribution maps based on spatial analysis further revealed that crystal size impacted NaCl uptake to a large extent. Thus, in the drive to process meat with lower NaCl content, crystal morphology may be considered in further studies in dry‐cured meat processing. Practical applications: Meat preservation with salt (NaCl) is a widely applied traditional technique of safe‐guiding meat from microbial invasion because of its effectiveness and the ease of accessing the commodity. Yet, several studies have associated noncommunicable diseases, including hypertension, cardiovascular disease, and stroke to the high intake of NaCl. As a result, several strategies are being developed for reducing NaCl contents in processed foods in a bid to avert these health‐related concerns. Some of these strategies involved studying the dissolution characteristics of salt crystals in saliva, brining with high‐powered ultrasound, among others. Dry‐cured pork is a worldwide delicacy. Thus, for the purposes of understanding how crystal size influence total NaCl levels in dry‐cured pork, this investigation was carried out. The outcome of this study may be considered in the formulation of future research needs in the drive to achieving sodium reduction in salted meat while maintaining quality and salt intensity. [ABSTRACT FROM AUTHOR]