Influence of sodium replacement on the salting kinetics of pork loin

Aliño, M.; Grau, Raúl; Baigts, Diana; Baviera, José Manuel Barat

doi:10.1016/j.jfoodeng.2009.06.016

Cited by 48 publications

(38 citation statements)

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“…However, lower concentrations of Ca +2 and Mg +2 were found in the "lacón" in relation to the proportions of these chloride salts employed during their production. These findings are in agreement with those obtained by Aliño et al (2009) and Armenteros et al (2009) who also observed the difficulty of divalent cations to penetrate inside the muscle. This could be explained by the fact that Ca +2 and Mg +2 cations have higher charge density (0.050 and 0.082 units of charge/molecular weight, respectively) that would increase their difficulty to penetrate inside the "lacón" (Blesa et al, 2008).…”

Section: Effect Of the Salting Treatments On Physicochemical Propertisupporting

confidence: 93%

“…Moisture content was significantly (P<0.05) affected by NaCl replacement by other salts, since "lacóns" submitted to formulations IV presented the highest values. These differences could be due to the quicker penetration of the salt mixtures containing KCl that would hinder the exit of water from the inside of the meat (Aliño et al, 2009). This finding is in agreement with those reported by Wu et al (2014) who observed significantly (P<0.05) higher moisture contents in bacon samples salted with 30% NaCl and 70% KCl compared with samples salted with 100% NaCl.…”

Section: Effect Of the Salting Treatments On Physicochemical Propertimentioning

confidence: 99%

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Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

et al. 2016

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SUMMARY:The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl 2 -10% MgCl 2 ; IV: 30% NaCl-50% KCl-15% CaCl 2 -5% MgCl 2 ) on the formation of volatile compounds throughout the process was studied and compared to those of a control "lacón" (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control "lacóns" (1164 AU×10 6 ·g -1 dry matter) than in "lacóns" from formulations II, III and IV (817-891 AU×10 6 ·g −1 dry matter). The "lacóns" from formulation I showed the highest amounts of aldehydes. The "lacóns" from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of "lacón". KEYWORDS: Calcium chloride; Dry-cured "lacón"; Magnesium chloride; Potassium chloride; Volatile compounds RESUMEN:Efecto del reemplazo parcial de NaCl por otras sales en el perfil de volátiles durante la maduración del lacón crudo-curado. Se estudió la influencia de tres tratamientos de salado (tratamiento II: 50 % NaCl-50 % KCl; III: 45 % NaCl-25 % KCl-20 % CaCl 2 -10 % MgCl 2 ; IV: 30 % NaCl-50 % KCl-15 % CaCl 2 -5 % MgCl 2 ) en la formación de compuestos volátiles durante la elaboración de lacón, en comparación con un control (tratamiento I: 100 % NaCl). Hubo una intensa formación de compuestos volátiles durante el procesado, principalmente durante la fase de secado-maduración. La familia química más abundante en el producto final fueron los hidrocarbonos, seguidos por los aldehídos. La liberación de volátiles fue más intensa en los lacones control (1164 AU×10 6 ·g −1 materia seca) que en los otros lacones (817-891 AU×10 6 · g −1 materia seca). Los lacones de la formulación I mostraron las mayores cantidades de aldehídos, y los lacones de las formulaciones I y II presentaron los mayores contenidos de hidrocarburos. La principal conclusión es que el reemplazo de NaCl produce cambios en los compuestos volátiles y por lo tanto podrían afectar al aroma del lacón. PALABRAS CLAVE: Cloruro cálcico; Cloruro magnésico; Cloruro potásico; Compuestos volátiles; Lacón crudo-curadoCitation/Cómo citar este artículo: Domínguez R, Munekata PE, Cittadini A, Lorenzo JM. 2016. Effect of the partial NaCl substitution by other chloride salts on the volatiles profile during the ripening of dry-cured lacón. Grasas Aceites 67 (2): e128. doi: http://dx.doi.org/10.3989/gya.0505152.

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Section: Effect Of the Salting Treatments On Physicochemical Propertisupporting

confidence: 93%

Section: Effect Of the Salting Treatments On Physicochemical Propertimentioning

confidence: 99%

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

et al. 2016

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“…Tables 3 and 4 also showed a decrease in the X w values with processing time for both times tested (3M and 6M). During this stage the variables suggest a dehydration process, showing a behaviour similar to that reported by Albarracín (2009), Gou (1998) and Toldrá (2010) in Iberian dry cured hams, although they used another animal species.…”

Section: Drying-ripeningsupporting

confidence: 80%

“…Initially it was mostly pork pieces that were prepared using this method, but nowadays, the use of different species pieces such as bovine, buffalo and ovine are at the forefront to produce Bresaola, Tasajo and Cecina, respectively, and other dry cured products (ALBARRACÍN, 2009;SINHA, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…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).…”

Section: Introductionmentioning

confidence: 99%

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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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Low‐Sodium Products

Toldrá

Baviera

2014

Handbook of Fermented Meat and Poultry

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Influence of sodium replacement on the salting kinetics of pork loin

Cited by 48 publications

References 21 publications

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

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

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