Mediterranean Products

Estévez, Mario; Morcuende, David; and, Jesüs Ventanas; Ventanas, Sonia

doi:10.1002/9780470376430.ch38

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…Dry-cured ham is a meat product traditionally produced in the “Mediterranean region” with high levels of acceptance among Spanish consumers due to its sensory features, in particular, the aroma and flavor attributes. − Nevertheless, it is regarded as a nonrecommended product for hypertensive persons owing to its high sodium chloride content (>5%). Several physiological studies, including the DASH-sodium study (dietary patterns, sodium intake, and blood pressure study) and the WHO-Cardiac study, support the association between excessive sodium chloride (NaCl) intake and the development of cardiovascular diseases such as hypertension, coronary heart disease, and stroke.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Armenteros

Toldrá

Aristoy

et al. 2012

J. Agric. Food Chem.

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The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.

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Section: Introductionmentioning

confidence: 99%

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

Armenteros

Toldrá

Aristoy

et al. 2012

J. Agric. Food Chem.

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show abstract

“…Green hams were processed traditionally, including two defined steps: salting/post-salting and ripening (Estévez, Morcuende, Ventanas, & Ventanas, 2008). During the first period (4-6 months), low temperatures (0-7°C) were combined with high relative humidity (80-90%) to reduce the risk of bacterial spoilage.…”

Section: Dry-cured Ham Samplesmentioning

confidence: 99%