Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

Sadeghi-Mehr, Arash; Lautenschlaeger, Ralf; Drusch, Stephan

doi:10.1007/s00217-016-2641-0

Cited by 8 publications

(5 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although the LAB count can be high in dried meat products (between 10 7 and 10 8 CFU g −1 ), Kanninen & Puolanne (2007) reported that in fermented and in dry‐cured products with a low aw and high salt content, the LAB count can increase to above 10 8 CFU g −1 (where LAB are predominantly found within the finished product), and micrococci and staphylococci may have values above 10 5 CFU g −1 . As with LAB, the final number of MBC in the prepared products was very similar to those observed in boneless dry‐cured ham prepared with GdL (Sadeghi‐Mehr et al, 2016b) or transglutaminase (Sadeghi‐Mehr et al, 2016a) as binding agents. Lima et al .…”

Section: Resultssupporting

confidence: 74%

“…However, in the control treatment (without the addition of GdL), the pH value of the products did not change (P > 0.05) throughout processing. The rapid drop in pH of the samples added of GdL is due to its conversion to gluconic acid and subsequent dissociation into hydrogen ions, which was also observed by Sadeghi-Mehr et al (2016b) in deboned dry-cured ham elaborated with this acidulant as a binding agent.…”

Section: Evaluation During Processingmentioning

confidence: 67%

“…The rapid drop in pH of the samples added of GdL is due to its conversion to gluconic acid and subsequent dissociation into hydrogen ions, which was also observed by Sadeghi‐Mehr et al . (2016b) in deboned dry‐cured ham elaborated with this acidulant as a binding agent.…”

Section: Resultsmentioning

confidence: 99%

“…These products, known as restructured or formed dry‐cured hams, are standardised so that whole pieces of muscle can be combined and formed using moulds or shells together with a cold binding agent such as the enzyme transglutaminase (Bergamin Filho et al, 2010; Jira et al, 2017; Lima et al, 2017). This strategy offers advantages during production, storage and transport because it reduces the weight and volume of each item according to the size of the bone, making the product more suitable for cutting and slicing (Sadeghi‐Mehr et al, 2016b; Gomes et al, 2020). In addition, deboned dry‐cured hams are more suitable for the retail market because they can be sliced where they are consumed or sold.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams

Palhares

Carmo

Andrade

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

The production of high-quality dry-cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This study aimed to evaluate the effects of the acidulant glucono-d-lactone (GdL) and drying to 40% (ML40) and 50% (ML50) mass loss on the technological and microbiological characteristics of boneless dry-cured lamb hams. The use of GdL reduced the drying time by 27% (ML40) and 23% (ML50), generating products with lower pH values and higher counts (approximately 1 log cycle) of lactic acid bacteria (LAB). Water activity (aw), lipid oxidation and technological characteristics related to colour and texture were not affected by GdL, but ML50 showed greater hardness and chewiness and a lower aw and TBARS index than ML40. The use of GdL and drying to 40% mass loss produce safe high-quality products in a shorter process time and with technological characteristics like those of traditional dry-cured hams.

show abstract

Section: Resultssupporting

confidence: 74%

Section: Evaluation During Processingmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams

Palhares

Carmo

Andrade

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The use of ultrasound at the time of salting [ 17 ] or the use of fresh shaped hams are other technological strategies studied to reduce the salt content. Using fresh shaped hams as a raw material would increase the absorption and the diffusion phenomenon of NaCl because of the greater contact surface, producing dry-cured hams with a reduced salt content [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Muñoz-Rosique¹,

Salazar

Tapiador³

et al. 2022

Foods

View full text Add to dashboard Cite

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.

show abstract

Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products

et al. 2022

View full text Add to dashboard Cite

Microbial transglutaminase (TG) is an enzyme isolated on an industrial scale from Streptomyces mobaraensis. Technical TG, a formulated powder, is primarily used to restructure meat in the meat-processing industry, typically at a 1% concentration and is often referred to as “meat glue.” In the European Union, meat restructured with TG requires the indication “formed meat” on the label according to Regulation (EU) No 1169/2011. In order to detect food fraud like the undeclared TG usage in meat and meat products, a qualitative mass spectrometric method using specific tryptic marker peptides has been published in 2017. Here the successful inter-laboratory validation and first-time standardization of a proteomics method for food control is described, which was subsequently included into the Official Collection of Analysis Methods according to the German Food and Feed Code (§ 64 LFGB). Thirteen laboratories from governmental, academic, and private institutions participated in the study, whereas four laboratories did not meet the minimal quality criteria and therefore their results had to be excluded. Three different test materials containing between 0.2 and 2% technical TG as well as blank samples were produced and tested. The laboratories used triple-quadrupole mass spectrometers from several vendors as well as quadrupole time-of-flight instruments. The detection of TG was considered to be positive, if three mass transitions for the marker peptides VTPPAEPLDR (TG-1) and SPFYSALR (TG-2), each, showed a signal-to-noise ratio of at least 3. The level of detection LOD95% for the median laboratory with intermediate performance was 0.31%, the false-positive rate was 0% and the false-negative rate was 2.1%.

show abstract

Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems

Cited by 8 publications

References 23 publications

Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams

Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Inter-laboratory Validation of an HPLC–MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products

Contact Info

Product

Resources

About