Abstract: The effect of low sodium salt on intramuscular connective tissue (IMCT) during the processing of dry-cured pork from M. longissimus dorsi was investigated. At the end of post-ripening, the thickness of secondary perimysium of low sodium-cured samples was 0.72 μm lower (P < 0.05), and the thermal solubility of collagen was 0.91% higher than that of normal salt-cured samples (P < 0.05). On the other hand, no significant differences existed in total collagen, the thickness of primary perimysium or pyridinoline cross-linking between the two groups (P > 0.05). Compared with the normal salt group, the relative contents of α-helix and β-turn in the low sodium group were decreased by 11.69% and 13.41%, respectively (P < 0.05); in contrast, aggregated strands and random coil were increased by 46.88% and 5.82%, respectively (P < 0.05). In conclusion, low sodium salt can further promote the degradation of IMCT than normal salt during the processing of drycured pork.

Key words: low sodium salt, intramuscular connective tissue, collagen, pyridinoline cross-linking