Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

Arnau, J.; Gou, P.; Comaposada, Josep

doi:10.1016/s0309-1740(03)00036-6

Cited by 49 publications

(34 citation statements)

References 9 publications

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“…In which, the replacement with GP resulted in lower pH values compared with the control; this could be due to a higher level of lactic acid produced in these treated samples. In general, the pH values in all samples in the present study were much lower than the values (6.03-6.72) reported for the dry-cured hams made from whole legs (Arnau et al 2003;Seong et al 2014). It is well known that the shelf-life of many food products is affected by a number of factors such as pH condition; the lower the pH, the higher the shelf-life stability.…”

Section: Resultscontrasting

confidence: 70%

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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: Potential use of glasswort powder as a salt replacer for the production of healthier dry-cured ham products. Czech J. Food Sci., 35: 149-159.The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content.

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Section: Resultscontrasting

confidence: 70%

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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“…Meat drying processing has been studied by scientists. Temperature is a well-known factor for microbial stability (Leistner, 1986) and affects proteolysis and some sensorial properties (Arnau et al, 1997;Parolari et al, 1994); however, the effect of humidity has only been partially studied in meat processing (Arnau et al, 2003). Mannheim et al (1994) indicated that humidity was a critical parameter affecting most food products.…”

Section: Temperature and Relative Humidity Measurementsmentioning

confidence: 99%

“…In the research of temperature and humidity control systems, coupling between temperature and relative humidity is difficult to deal with due to humidity fluctuations. Since humidity variance is a complex and nonlinear process, humidity has only been partially studied for meat processing (Arnau et al, 2003). Temperature and humidity are two important factors in meat drying processing directly affecting meat product quality.…”

Section: Introductionmentioning

confidence: 99%

Systems modeling and intelligent control of meat drying process

Zhang

Yang

2015

2015 10th System of Systems Engineering Conference (SoSE)

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The main objectives of this thesis are to develop a system model and an intelligent controller for the meat drying process, which can provide better control accuracy than the proportional-integral-derivative (PID) control system. In a meat drying room, important environment variables of temperature and relative humidity are coupled by a nonlinear relationship. Therefore, the design of a nonlinear, intelligent controller is required.The meat drying room system model encompasses both the plant model and the coupling model between temperature and relative humidity. The proposed intelligent controller uses a fuzzy PID control method and a PI-like fuzzy logic control method to limit the fluctuations in the meat drying system. Results show that the performances of the proposed fuzzy PID and PI-like fuzzy control systems are superior in terms of relative humidity control accuracy.

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“…On the other hand, the highest pH values were obtained in hams salted with formulation II. According to some authors, the fluctuation of pH is higher in muscles situated near the surface of the ham probably due to the salting step, the faster and intense drying that occurs, and the migration of phosphates towards the surface (Arnau, Gou & Comaposada, 2003). According to creatine and creatinine variations observed during the processing of dry-cured ham, pH does not appear to be the responsible variable for creatine conversion to creatinine.…”

Section: Resultsmentioning

confidence: 99%

Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado

Soler¹

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Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

Cited by 49 publications

References 9 publications

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Systems modeling and intelligent control of meat drying process

Determinación de compuestos bioquímicos para el control de calidad en la elaboración de jamón cocido y jamón curado

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