Influence of sodium replacement on physicochemical properties of dry-cured loin

Aliño, M.; Grau, Raúl; Toldrá, Fidel; Blesa, E; Pagán, M. Jesús; Baviera, José Manuel Barat

doi:10.1016/j.meatsci.2009.06.022

Cited by 79 publications

(64 citation statements)

References 35 publications

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“…Lightness was lower (P <0.05) in samples with 5% sodium chloride and red color was more intense in the control samples ( Table 2). The L* and a* values found were lower and the b* values were higher than those found in dry and cured loins (ALIÑO et al, 2009). The ratio a*/b* can be used to verify the relationship between oxymyoglobin and metmyoglobin (OLIVO et al, 2001).…”

Section: Resultsmentioning

confidence: 64%

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

et al. 2013

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Section: Resultsmentioning

confidence: 64%

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

et al. 2013

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“…Similarly, Gimeno et al (1999) found that partial replacement of NaCl with KCl and CaCl 2 resulted in decreases in hardness and cohesiveness of fermented sausages. Whereas, Alino et al (2009) reported that replacement of 70% NaCl with KCl significantly increased hardness and chewiness of dry-cured loins. Thus, from the obtained results it could be said that the replacement of NaCl with GP apparently had a minor impact on the textural properties of most dry-cured cuts studied.…”

Section: Resultsmentioning

confidence: 99%

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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: Potential use of glasswort powder as a salt replacer for the production of healthier dry-cured ham products. Czech J. Food Sci., 35: 149-159.The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content.

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“…The results showed values close to -0.0651 ± 0.019 and -0.0759 ± 0.008 in the salting phase and -0.169 ± 0.009 in the post-salting stage showing cumulative weight losses. The mass variation that takes place during the complete process corresponds to the mass balance, where there is a gain in the weight of salt by the meat piece during salting (ALIÑO et al, 2009b) and of some other soluble components (CORZO et al, 2014;THORARINSDOTTIR et al, 2004) and water losses during the post-salting and drying-ripening stages (higher in the drying-ripening stage than in the former) (ARNAU; MONFORT, 1998). …”

Section: Mass Variation During the Processmentioning

confidence: 99%

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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Influence of sodium replacement on physicochemical properties of dry-cured loin

Cited by 79 publications

References 35 publications

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

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

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