Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

1999 ◽  
Vol 64 (1) ◽  
pp. 13-19 ◽  
Author(s):  
C Coutron-Gambotti ◽  
G Gandemer ◽  
S Rousset ◽  
O Maestrini ◽  
F Casabianca
Keyword(s):  
Lipid Composition ◽  
Salt Content ◽  
Sensory Attributes ◽  
Dry Cured Ham

scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

2011 ◽  
Vol 22 (1) ◽  
pp. 31-41 ◽  
Author(s):  
Margrethe Hersleth ◽  
Valérie Lengard ◽  
Wim Verbeke ◽  
Luis Guerrero ◽  
Tormod Næs
Keyword(s):  
Aging Time ◽  
Salt Content ◽  
Prolonged Aging ◽  
Dry Cured Ham ◽  
Reduced Salt ◽  
Prolonged Aging Time

scholarly journals Mealworms as Food Ingredient—Sensory Investigation of a Model System

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 319 ◽  
Author(s):  
Karin Wendin ◽  
Viktoria Olsson ◽  
Maud Langton
Keyword(s):  
Particle Size ◽  
Factorial Design ◽  
Salt Content ◽  
Sensory Attributes ◽  
Model System ◽  
Food Ingredient ◽  
Antioxidant Agent ◽  
Oil Water ◽  
Insects As Food ◽  
The Impact

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 344-351 ◽  
Author(s):  
H. Resano ◽  
A.I. Sanjuán ◽  
I. Cilla ◽  
P. Roncalés ◽  
L.M. Albisu
Keyword(s):  
Sensory Attributes ◽  
Consumer Acceptability ◽  
Sensory Data ◽  
Dry Cured Ham

Prediction of the salt content from water activity analysis in dry-cured ham

2017 ◽  
Vol 200 ◽  
pp. 29-39 ◽  
Author(s):  
Maria Martuscelli ◽  
Laura Lupieri ◽  
Giampiero Sacchetti ◽  
Dino Mastrocola ◽  
Paola Pittia
Keyword(s):  
Water Activity ◽  
Salt Content ◽  
Activity Analysis ◽  
Dry Cured Ham

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production

Meat Science ◽  
2012 ◽  
Vol 90 (3) ◽  
pp. 858-864 ◽  
Author(s):  
Torunn T. Håseth ◽  
Oddvin Sørheim ◽  
Martin Høy ◽  
Bjørg Egelandsdal
Keyword(s):  
Computed Tomography ◽  
Salt Content ◽  
Dry Cured Ham

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 21-28 ◽  
Author(s):  
X. Serra ◽  
N. Grèbol ◽  
M.D. Guàrdia ◽  
L. Guerrero ◽  
P. Gou ◽  
...  
Keyword(s):  
High Pressure ◽  
Sensory Attributes ◽  
Dry Cured Ham

scholarly journals Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 554
Author(s):  
Miguel Elias ◽  
Marta Laranjo ◽  
Maria Eduarda Potes ◽  
Ana Cristina Agulheiro-Santos ◽  
Maria José Fernandes ◽  
...  
Keyword(s):  
Salt Content ◽  
Sensory Attributes ◽  
Salt Reduction ◽  
Pufa Ratio ◽  
Mean Values ◽  
Texture Profile ◽  
Microbiological Parameters ◽  
Quality Stability ◽  
Reduced Salt ◽  
The Impact

Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect of salt reduction or genotype was observed for pH, aW, and microbiological parameters. PUFA content was significantly higher for Al Catalão, particularly due to the content in linoleic and linolenic fatty acids. IDr 3% NaCl samples had the highest mean n6/n3 PUFA ratio, and the highest mean values for the atherogenicity and thrombogenicity indices, showing that both genotype and salt content influence these nutritional indices. Texture profile of Catalão was significantly influenced by salt content and genotype. Al samples were less adhesive, cohesive, and easier to chew. Low-salt Catalão was harder, more adhesive, and less cohesive, with lower resilience and higher chewiness values. Regarding sensory attributes, salt content influenced the product aroma, with reduced-salt sausages being evaluated as significantly less aromatic. Overall, a 25% salt reduction did not have a significant impact on the quality, stability, and sensory evaluation of Catalão.

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