Tara Gum and Potato Starch Mixtures as a Strategy for Maintaining the Quality of Low Sodium Pork Meat Products

Reducing sodium chloride in meat products is essential for improving their nutritional profile but often impairs technological and sensory quality. This study evaluated the effects of sodium reduction on pork meat products formulated with a fixed potato starch–tara gum system. Model products with varying NaCl levels (0.57%, 1.14%, 1.71%, and 2.28%) were analysed for physicochemical properties, texture, and sensory attributes during storage. Multivariate analysis (PCA, correlation analysis) and a composite quality index were applied. Compared with the control, a 50% reduction in NaCl content (to 1.14%) resulted in increased cooking loss (from 2.66% to 3.22%), increased free water content from 0.73% to 2.23% after 20 days of storage, and reduced hardness (from 20.84 to 16.28 N after 20 days of storage), indicating a weakening of the protein matrix. The tested potato starch–tara gum formulation maintained acceptable water retention and structural properties across the evaluated NaCl levels, although progressive NaCl reduction was associated with deterioration of several quality parameters. Strong correlations between sodium content, hardness, and water-related parameters were observed. While the lowest NaCl level resulted in quality deterioration, the 1.14% variant maintained acceptable properties, demonstrating effective sodium reduction without compromising quality.