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Hernández Correas N, Abellán A, Cayuela JM, Bande-De León C, Tejada L. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods 2024; 13:1588. [PMID: 38790888 PMCID: PMC11121152 DOI: 10.3390/foods13101588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/16/2024] [Accepted: 05/18/2024] [Indexed: 05/26/2024] Open
Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction.
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Affiliation(s)
- Noelia Hernández Correas
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain; (A.A.); (J.M.C.); (C.B.-D.L.); (L.T.)
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2
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Kırkyol M, Akköse A. Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product. FOOD SCI TECHNOL INT 2023; 29:739-747. [PMID: 35795921 DOI: 10.1177/10820132221112736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The changes in textural and physicochemical properties and stability of meat proteins during the production of pastırma were studied. Samples taken at different production stages (raw material, curing, first drying, second drying and final product) were analyzed. The pH decreased at the end of the curing but increased after the first and second drying. While moisture content and water activity decreased throughout the pastırma production, salt content and Thiobarbituric acid-reactive substances (TBARS) increased. Production stages affected the free fatty acids, residual nitrite content and color parameters (P < 0.01). These results showed that considerable physicochemical changes occurred in the production stages of pastırma. The denaturation temperatures for myosin and actin decreased at the end of the curing, however, no denaturation peak for myosin was observed in the later stages. Hardness, cohesiveness and chewiness increased throughout the pastırma production. Warner-Bratzler (WB) shear force increased at the end of the first drying and in the final product. These results are important in terms of obtaining the desired textural properties in the final product. Also, remarkable correlations were detected among the determined properties during the manufacturing process. The study provided considerable findings for the development of industrial pastırma production.
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Affiliation(s)
- Mine Kırkyol
- Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, Turkey
| | - Ahmet Akköse
- Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, Turkey
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3
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Torres-Baix E, Muñoz I, Gou P, Fulladosa E, Bover-Cid S. Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum. Meat Sci 2023; 202:109221. [PMID: 37207553 DOI: 10.1016/j.meatsci.2023.109221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/29/2023] [Accepted: 05/09/2023] [Indexed: 05/21/2023]
Abstract
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) could help to non-invasively characterised the product to further adjust the production process and ensure its safety. The aim of this work was to study the application of CT to estimate aw in dry-cured ham to be used by predictive microbiology to evaluate the impact of the production process on the behaviour of Listeria monocytogenes and Clostridium botulinum. Effect of nitrite elimination and fat content of hams was also evaluated. Thirty hams with two different fat content levels were characterised analytically and using CT at different key points in the process. The safety of the process was evaluated by applying predictive microbiology using both analytical and CT data as model inputs. Results showed that nitrite and fat content had an impact on the predicted growth potential of the pathogens evaluated. After the resting period, if no nitrite is added, the time needed for 1 log increase (tinc) of L. monocytogenes would shorten by 26% and 22% in lean and fat hams, respectively. After week 12, important differences on tinc values for C. botulinum were found between both groups of hams (ca. 40% shorter in fat hams). CT can provide reliable pixel-to-pixel information for predictive microbiology to evaluate the growth of relevant pathogens, but further studies are needed to validate this combination as a tool to evaluate the safety of the production process.
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Affiliation(s)
- E Torres-Baix
- Esteban Espuña, S.A., C/Mestre Turina, 39 - 41, 17800 Olot, Girona, Spain; IRTA, Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - I Muñoz
- IRTA, Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - P Gou
- IRTA, Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - E Fulladosa
- IRTA, Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain.
| | - S Bover-Cid
- IRTA, Food Safety and Functionality Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
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4
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Cai X, Liao R, Pan D, Xia Q, Wang Y, Geng F, Zhou C, Cao J. 1H NMR Reveals the Mechanism of Potassium Lactate on Proteolysis and Taste Metabolites of Rugao Ham. Foods 2023; 12:foods12071453. [PMID: 37048272 PMCID: PMC10093880 DOI: 10.3390/foods12071453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
To deepen the understanding of the effect of potassium lactate on the taste of Rugao ham, proteolysis index, enzyme activities and protein degradation of Rugao ham salted with potassium lactate (0%, 0.5%, 1%, 2%) were investigated. Metabolites of Rugao ham were identified by 1H nuclear magnetic resonance (NMR) spectroscopy and the metabolic pathways of the key metabolites were enriched by the Kyoto Encyclopedia of Genes and Genomes (KEGG); the relationship between taste and metabolites was assessed by partial least square discriminant analysis (PLS-DA). The hams with 2% potassium lactate showed lower cathepsin B and L activities, and higher aminopeptidase activities than that of the control group. The contents of free amino acids and organic acids significantly increased from the control to the treatment of 2% potassium lactate. PLS-DA further demonstrated that aspartate, glutamate, alanine, serine, threonine, acetate, lactate, succinate, carnosine, β-glucose and glycerol were the key metabolites to improve the taste of Rugao ham in the treatment of 2% potassium lactate. Metabolic pathways analysis further demonstrated that amino acids metabolism was the main pathway for the taste development of Rugao ham.
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5
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Pandiselvam R, Aydar AY, Kutlu N, Aslam R, Sahni P, Mitharwal S, Gavahian M, Kumar M, Raposo A, Yoo S, Han H, Kothakota A. Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 92:106261. [PMID: 36516722 PMCID: PMC9755246 DOI: 10.1016/j.ultsonch.2022.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 05/03/2023]
Abstract
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as "ultrasound". Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.
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Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
| | - Alev Yüksel Aydar
- Department of Food Engineering, Manisa Celal Bayar University, 45140, Yunusemre, Manisa, Turkiye.
| | - Naciye Kutlu
- Department of Food Processing, Aydıntepe Vocational College, Bayburt University, 69500 Aydıntepe, Bayburt, Turkiye
| | - Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Prashant Sahni
- College of Dairy and Food Technology, Agriculture University, Jodhpur, 342304, Rajasthan, India
| | - Swati Mitharwal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Kundli 131028, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Sunghoon Yoo
- Audit Team, Hanmoo Convention (Oakwood Premier), 49, Teheran-ro 87-gil, Gangnam-gu, Seoul 06164, South Korea.
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, South Korea.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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6
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A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”. Meat Sci 2022; 190:108831. [DOI: 10.1016/j.meatsci.2022.108831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 04/14/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
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7
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Dunteman AN, McKenzie EN, Yang Y, Lee Y, Lee SY. Compendium of sodium reduction strategies in foods: A scoping review. Compr Rev Food Sci Food Saf 2022; 21:1300-1335. [PMID: 35201660 DOI: 10.1111/1541-4337.12915] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 12/04/2021] [Accepted: 01/01/2022] [Indexed: 11/30/2022]
Abstract
In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two-hundred and seventy-seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.
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Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Elle N McKenzie
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Ying Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Youngsoo Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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8
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Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021; 20:3838-3857. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 02/01/2023]
Abstract
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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9
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Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
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10
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Coll-Brasas E, Possas A, Berg P, Grabež V, Egelandsdal B, Bover-Cid S, Fulladosa E. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Rivas-Cañedo A, Martínez-Onandi N, Gaya P, Nuñez M, Picon A. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham. Meat Sci 2020; 172:108349. [PMID: 33120177 DOI: 10.1016/j.meatsci.2020.108349] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/28/2020] [Accepted: 10/14/2020] [Indexed: 11/25/2022]
Abstract
Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low aw, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low aw, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.
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Affiliation(s)
- Ana Rivas-Cañedo
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Nerea Martínez-Onandi
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Manuel Nuñez
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain
| | - Antonia Picon
- INIA, Departamento de Tecnología de Alimentos, Carretera de La Coruña Km 7, 28040 Madrid, Spain.
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12
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Serra-Castelló C, Jofré A, Garriga M, Bover-Cid S. Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature. Meat Sci 2020; 165:108131. [DOI: 10.1016/j.meatsci.2020.108131] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 03/19/2020] [Accepted: 03/20/2020] [Indexed: 11/24/2022]
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13
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Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem 2019; 289:575-581. [PMID: 30955651 DOI: 10.1016/j.foodchem.2019.03.098] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 12/01/2022]
Abstract
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols).
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Affiliation(s)
- Antonella Pasqualone
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy.
| | - Francesco Caponio
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Maria Ambrogina Pagani
- University of Milano, Department of Food, Environmental, and Nutritional Sciences (DeFENS), Via Celoria, 2, Milan 20133, Italy.
| | - Carmine Summo
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Vito Michele Paradiso
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
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14
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The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis. Meat Sci 2017; 137:217-227. [PMID: 29223014 DOI: 10.1016/j.meatsci.2017.12.001] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 11/21/2022]
Abstract
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46-49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.
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16
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Luckose F, Pandey MC, Harilal PT. Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.07.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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del Olmo A, Calzada J, Nuñez M. Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana del Olmo
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
| | - Javier Calzada
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
| | - Manuel Nuñez
- Departamento de Tecnología de Alimentos; INIA; Madrid 28040 Spain
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18
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Parolari G, Aguzzoni A, Toscani T. Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite. Foods 2016; 5:foods5020033. [PMID: 28231128 PMCID: PMC5302352 DOI: 10.3390/foods5020033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 03/29/2016] [Accepted: 04/27/2016] [Indexed: 11/21/2022] Open
Abstract
Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hue) and concentration of the main pigments Zn protoporphyrin IX (ZnPP) and heme were measured at three stages of preparation (six, nine, and 12 months), showing that red color was successfully formed at low temperatures, though at a slower rate and less intensively than under warm conditions. Major differences in the pattern of color development were found with the two processing temperatures. While the typical features of an enzyme-dependent mechanism, with a progressive drop in enzyme activity paralleling the synthesis of Zn protoporphyrin IX, were observed at warm temperatures, the same did not occur in cold-made hams, where the enzyme activity was almost unchanged throughout the process. These results, along with data from a descriptive sensory analysis, are supportive of a non-enzymatic mechanism leading to ZnPP (hence the red color) under cold conditions, with an estimated three-month delay compared with nitrite-free hams manufactured in a warm maturing regimen.
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Affiliation(s)
- Giovanni Parolari
- Experimental Station for the Food Preserving Industry, Viale F. Tanara 31A, 43121 Parma, Italy.
| | - Agnese Aguzzoni
- Experimental Station for the Food Preserving Industry, Viale F. Tanara 31A, 43121 Parma, Italy.
| | - Tania Toscani
- Consortium for Parma Ham, Largo Calamandrei, 1A 43121 Parma, Italy.
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19
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Jiang N, Xu B, Zhao L, Huang M, Zhou G. Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2015.1124291] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Giovanelli G, Buratti S, Laureati M, Pagliarini E. Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2616-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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del Olmo A, Calzada J, Gaya P, Nuñez M. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions. J Food Sci 2015; 80:C2404-12. [DOI: 10.1111/1750-3841.13078] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 08/16/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Ana del Olmo
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Javier Calzada
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Pilar Gaya
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
| | - Manuel Nuñez
- Dept. de Tecnología de Alimentos; INIA; Carretera de la Coruña Km 7 Madrid 28040 Spain
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22
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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. Journal of Food Science and Technology 2015; 52:7771-82. [PMID: 26604350 DOI: 10.1007/s13197-015-1957-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
The modification of the salting procedure (from a three- to a two-salt coverage steps) and its effects on quality and stability properties has been investigated to reduce NaCl content of traditional dry-cured ham. The study was applied on green hams of small-S and large-L weight classes. Results evidenced that a two-salt coverage steps salting could be applied to reduce significantly NaCl content of S-size hams and to reach the physico-chemical conditions required for microbial stability at the end of ripening. The final salt content of the products results (p < 0.05) to depend on salting procedure and initial weight of the hams, while limited differences on quality properties have been observed being the latter mainly associated to the pattern of the volatile compounds. In particular, aldehydes and hexanal content were lower in hams undergone to a 2-steps salting. Sensory analysis evidenced that the hams with reduced NaCl (2s-S and 2s-L) were less easy to chew, less salty and with a lower intensity of the smoky flavour in respect to the 3s- ones. The study confirmed the feasibility of salt content reduction of traditional dry-cured hams by modifying the salting process. However, the weight of the initial tights resulted a critical factor in affecting salting diffusion, salt content and water activity of the ripened products, their quality and stability properties.
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23
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Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2485-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Feltrin AC, de Souza VR, Saraiva CG, Nunes CA, Pinheiro ACM. Sensory study of different sodium chloride substitutes in aqueous solution. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12670] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ana Carolina Feltrin
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | - Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | | - Cleiton Antônio Nunes
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
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25
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Lim HJ, Kim GD, Jung EY, Seo HW, Joo ST, Jin SK, Yang HS. Effect of curing time on the physicochemical and sensory properties of beef jerky replaced salt with soy sauce, red pepper paste and soybean paste. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 27:1174-80. [PMID: 25083112 PMCID: PMC4109874 DOI: 10.5713/ajas.2013.13853] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Revised: 03/04/2014] [Accepted: 04/08/2014] [Indexed: 11/28/2022]
Abstract
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at 70°C for 8 h. Treatments showed higher final moisture content and lower Na(+) concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.
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Affiliation(s)
| | - G. D. Kim
- Department of Food Science and Biotechnology, Kyungnam University, Changwon 631-701,
Korea
| | | | | | | | - S. K. Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758,
Korea
| | - H. S. Yang
- Corresponding Author: H. S. Yang. Tel: +82-55-772-1948, Fax: +82-55-772-1949, E-mail:
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26
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Khare AK, Biswas AK, Balasubramanium S, Chatli MK, Sahoo J. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology. Journal of Food Science and Technology 2014; 52:3719-29. [PMID: 26028756 DOI: 10.1007/s13197-014-1431-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2014] [Accepted: 05/30/2014] [Indexed: 11/26/2022]
Abstract
Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110-130 g); processing conditions such as steaming time (12-18 min) and drying time (7-9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R(2) of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained.
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Affiliation(s)
- Anshul Kumar Khare
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 141004 Punjab India
| | - Asim Kumar Biswas
- Division of Post-Harvest Technology, Central Avian Research Institute, IVRI campus, Izatnagar, Bareilly, 423 122 UP India
| | - S Balasubramanium
- Central Institute of Agriculture Engineering, Nabi Bagh, Berasia Road, Bhopal, 462038 Madhya Pradesh India
| | - Manish Kumar Chatli
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 141004 Punjab India
| | - Jhari Sahoo
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, PAU campus, Ludhiana, 141004 Punjab India
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27
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Harkouss R, Safa H, Gatellier P, Lebert A, Mirade PS. Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content. Food Chem 2014; 151:7-14. [DOI: 10.1016/j.foodchem.2013.10.164] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/23/2013] [Accepted: 10/30/2013] [Indexed: 11/16/2022]
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28
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Laureati M, Buratti S, Giovanelli G, Corazzin M, Lo Fiego DP, Pagliarini E. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach. Meat Sci 2013; 96:288-94. [PMID: 23927917 DOI: 10.1016/j.meatsci.2013.07.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 05/24/2013] [Accepted: 07/12/2013] [Indexed: 11/25/2022]
Abstract
This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization.
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Affiliation(s)
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
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29
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Lim HJ, Jung EY, Kim GD, Joo ST, Yang HS. Quality Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste during Storage. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.2.181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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30
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Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7607-7615. [PMID: 22804717 DOI: 10.1021/jf3013772] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
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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Affiliation(s)
- Mónica Armenteros
- Animal Production and Food Science Department, Faculty of Veterinary Science, University of Extremadura, Avenida Universidad s/n, 10003 Cáceres, Spain
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Abstract
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous international health agencies, as well as the food industry, have now recommended a salt intake level of about 5-6 g daily, approximately half the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the diet. Therefore, any reduction in the level of salt in bread would have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a deleterious effect on the production process. This includes an impact on dough handling, as well as final bread quality characteristics, including shelf-life, bread volume, and sensory characteristics, all deviating from the expectations of bakers and consumers. This review describes the effect of salt reduction during bread production and the resulting problems, both technological and qualitative, as well as evaluating some techniques commonly used to replace sodium chloride.
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Affiliation(s)
- Markus C E Belz
- School of Food Science, Food Technology, and Nutrition, National University of Ireland, Cork, Ireland
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32
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K-lactate and high pressure effects on the safety and quality of restructured hams. Meat Sci 2012; 91:56-61. [DOI: 10.1016/j.meatsci.2011.12.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 12/06/2011] [Accepted: 12/08/2011] [Indexed: 11/17/2022]
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33
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The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham. Meat Sci 2012; 90:472-7. [DOI: 10.1016/j.meatsci.2011.09.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 09/13/2011] [Accepted: 09/13/2011] [Indexed: 11/18/2022]
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34
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Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing. Meat Sci 2012; 90:386-92. [DOI: 10.1016/j.meatsci.2011.08.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 08/03/2011] [Accepted: 08/05/2011] [Indexed: 10/17/2022]
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35
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Ferrini G, Comaposada J, Arnau J, Gou P. Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.09.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Armenteros M, Aristoy MC, Barat JM, Toldrá F. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Sci 2011; 90:361-7. [PMID: 21871742 DOI: 10.1016/j.meatsci.2011.07.023] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 07/22/2011] [Accepted: 07/27/2011] [Indexed: 10/17/2022]
Abstract
The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is the partial replacement of sodium chloride by mixtures of potassium, magnesium and calcium chloride salts. The effect of two salting formulations (formulation II: 50% NaCl-50% KCl and formulation III: 55% NaCl, 25% KCl, 15 CaCl(2) and 5 MgCl(2)) on the protease activity through the dry-curing process and on the sensory characteristics of the final product was evaluated and compared to those of control hams (formulation I, 100% NaCl). Sensory attributes were all affected in the hams containing CaCl(2) and MgCl(2) while hams containing 50% KCl and NaCl (formulation II) were better valued, except for the attribute taste probably due to the potassium contribution to bitter taste.
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Affiliation(s)
- Mónica Armenteros
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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37
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Costa-Corredor A, Muñoz I, Arnau J, Gou P. Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.03.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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