Effect of the combination of various NaCl levels and soy protein isolate on the quality characteristics of smoked pork loins

The objectives of this study were to evaluate the physicochemical, textural and sensory properties of smoked pork loins (PL) containing various levels of NaCl (0.0–2.0%) alone or in combination with soy protein isolates (SPI; 1.0%). The pH values, moisture, fat, and protein contents (%) of smoked PL were 5.97–6.17, 63.3–69.1%, 2.64–4.26%, and 20.2–26.6%, respectively. Increased NaCl levels increased moisture contents (%) and sensory scores, as well as reduced Hunter redness and yellowness and cooking loss (CL, %) (P < 0.05). A NaCl level of 1.0% had resulted in a CL (%) level similar to those at regular‐salt levels (1.5% and 2.0% NaCl). When 1.0% SPI was incorporated with smoked PL, the NaCl level of 0.5% was also similar to the CL (%) at higher NaCl levels and improved sensory scores. Thus, a NaCl level of at least 1.0% was required for the manufacture of smoked PL; however, smoked PL could be manufactured with 0.5% salt when 1.0% SPI was included as part of the manufacture of smoked PL to effect quality characteristics similar to those achieved with regular‐salt (1.5% and 2.0% NaCl) smoked PL.