Elucidating the impact of different desalting treatments on the quality profile of finished Xuanwei ham through integrated sensory, physicochemical, and flavor-omics analyses

Xuanwei ham is prized for its unique flavor, though its high sodium content poses health concerns. Current salt reduction efforts have focused on the curing stage, with limited research on reducing salt in the finished product. Therefore, this study investigated the effects of different salt reduction methods—soaking (JP), adsorption (XF), and ultrasonic water bath (CS)—on the quality of finished Xuanwei ham. Evaluations included sensory attributes, physicochemical properties, electronic tongue analysis, free fatty acids, free amino acids, and volatile compounds. Results showed that the CS group received the highest sensory scores (7.5 ± 0.17) and improved tenderness. Both the XF and CS groups demonstrated better salt reduction efficacy, with reduction rates of 59.77 ± 5.71% and 57.39 ± 2.91%, respectively. The XF group best preserved free fatty acids (13.2533 ± 0.14354 μg/g), while CS retained more free amino acids (20504.8654 ± 2089.8784 μg/g). Volatile compounds increased most in the XF group, followed by CS. Pearson correlation analysis revealed an inverse relationship between sensory scores and salt content. In conclusion, this study provides a theoretical basis and scientific reference for the desalting treatment of traditional high salt finished hams, while also establishing essential process parameters for the industrial scale reduction of salt in finished hams.