Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Aliño, M.; Grau, Raúl; Fuentes, Alfonso; Baviera, José Manuel Barat

doi:10.1016/j.jfoodeng.2010.02.020

Cited by 42 publications

(26 citation statements)

References 16 publications

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“…By contrast, Ibañez et al [40] [41] found no significant differences between control sausages manufactured with 3% NaCl and others manufactured with 1.5% NaCl and 1% KCl. For more voluminous products like dry-cured hams, Aliño et al [42] found that the partial substitution of sodium chloride by other salts had the effect of slowing the fall in a w inside the product; this then required extending the low-temperature post-salting rest phase by 32%, after salting with 50% NaCl + 50% KCl, and by 52%, after salting with 55% NaCl + 25% KCl + 15% CaCl 2 + 5% MgCl 2 , to obtain values of a w similar to those of control hams (100% NaCl), and ensure the microbiological stability of these products in the rest of the manufacturing process. The authors account for the difference by the fact that divalent cations (Ca 2+ , Mg 2+ ) remain mostly at the surface of the ham, where they interact with proteins, slowing their diffusion toward the interior of the muscle.…”

Section: Partial Substitution Of Sodium Chloride By Other Salts In Drmentioning

confidence: 99%

“…Using the same salt mixtures as [42], Armenteros et al [44] highlighted defects in the sensory attributes of hams containing CaCl 2 and MgCl 2 , while hams manufactured with 50% KCl scored better, except for their taste, which presented an excessive bitterness probably due to the added KCl. These authors showed that the defects due to a 50% NaCl reduction in restructured dry-cured hams could be counterbalanced by adding K lactate, and by performing the ham drying step at 15˚C, up to a final product weight loss of 45% [44].…”

Section: Partial Substitution Of Sodium Chloride By Other Salts In Drmentioning

confidence: 99%

“…Hence the only scope for action is a reduction in the sodium content, offset by an increase in potassium or calcium content. However, care must be taken when modifying the process, given that some studies [42] [43] have shown that simply replacing about 50% of the sodium chloride by other salts increased the post-salting rest phase by 30% -50%, depending on the salts used, owing to the increase in the value of a w . When studying the reduction of sodium content in dry-cured hams, X-ray tomography is a useful tool for the continuous non-destructive monitoring of salt and water transfers throughout the manufacturing process.…”

Section: Toward Dried-cured Pork Products With Higher Nutritional Valuementioning

confidence: 99%

See 2 more Smart Citations

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Section: Partial Substitution Of Sodium Chloride By Other Salts In Drmentioning

confidence: 99%

Section: Partial Substitution Of Sodium Chloride By Other Salts In Drmentioning

confidence: 99%

Section: Toward Dried-cured Pork Products With Higher Nutritional Valuementioning

confidence: 99%

See 1 more Smart Citation

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

View full text Add to dashboard Cite

show abstract

“…During the salting stage, the meat piece adsorbs salt in the expectation that the product will acquire enough curing ingredients (mainly salt) to give the necessary microbiological stability as a bacteriostatic agent, reducing the water activity in the subsequent stages (ALIÑO et al, 2009a;BARAT et al, 2004BARAT et al, , 2006SINHA, 2007). During the post-salting stage, the meat piece reaches a chemical balance, where the Na + and Clions acquired during the salting stage are distributed homogenously by a diffusion process from the external zones to the internal ones (ALIÑO et al, 2010;ARNAU et al, 1995). At the same time water transference takes place from the surface of the meat piece to the external environment (surface evaporation) due to convective drying (BOADAS et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes during the different stages of dry cured lamb ham processing

Bula

Hernández

Botero

2017

Braz. J. Food Technol.

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Physicochemical changes during the different stages of dry cured lamb ham processing Alterações físico-químicas em diferentes etapas do processo de cura a seco de presunto ovino AbstractThe aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.Keywords: Salting; Post-salting; Drying -ripening. ResumoO objetivo deste estudo foi avaliar as principais alterações que ocorrem durante a cura a seco do presunto feito de pernil dos ovinos (Dorper × Camuro). Com esse propósito, os parâmetros físico-químicos foram avaliados em todas as etapas do processo (na fase de salga, pós-salga e maturação), em diferentes tempos de teste. Cada análise foi realizada em diferentes zonas das peças de carne (zona A, perto da área magra; zona B, perto do osso; zona C, perto da cobertura de gordura; zona R, como uma média). Foram testadas a 0,7; 1,0; 1,2 dia/kg na fase de salga; de 0; 15; 30 dias na fase de pós-salga, e de 3 e 6 meses na fase de maturação. Os resultados sugerem que os tempos de salga tiveram um comportamento semelhante nos parâmetros físico-químicos. A fase de 0,7 dia/kg apresentou o mesmo valor reportado para este tipo de produto. Na fase de pós-salga, houve diferenças significativas entre os tempos testados. Foi encontrado um equilíbrio químico a partir do 15º dia, quando teores semelhantes de sal foram encontrados. Isso indica valores homogêneos para concentração de sal entre cada zona. Finalmente, os resultados de maturação mostraram que não houve diferenças significativas para cada parâmetro físico-químico entre os tempos avaliados, mas houve diferenças significativas com respeito ao ...

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“…Most studies have been focused on the use of potassium chloride combined with MgCl 2 or CaCl 2 in meat products, cheeses, and breads [6][7][8][9][10][11]. k-lactate, l-lysine mono-hydrochloride, disodium inosinate, disodium guanylate, and taurine were also applied as salt substitutes in surimi and fermented sausages [12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

Zhang

Cheng

Yao

et al. 2013

Eur Food Res Technol

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Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Cited by 42 publications

References 16 publications

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Physicochemical changes during the different stages of dry cured lamb ham processing

A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

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