Manufacturing of Dry‐Cured Ham

Toldrá, Fidel

doi:10.1002/9780470385111.ch3

Cited by 2 publications

(5 citation statements)

References 28 publications

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“…3) [30,31]. Moreover, the increasing proteolytic activity led to an increase of pH due to the release of peptides and amino acids (Table 1) [1]. At the end of storage, the tyrosine content of the inoculated cured loins stored at 5 °C was significantly higher than that of the control.…”

Section: Proteolytic Activitymentioning

confidence: 98%

“…The cold storage of vacuum-packed cured loins, which is typical in the food industry, was conducted at 5 °C. A storage at 15 °C is the standard process in cured ham and loin production and 25 °C is a typical short ripening high temperature process for dry-cured hams [1]. Sampling was carried out in week 0 (raw material, cured loins after injection and brine), week 3 (end product at 22% weight loss; start of storage) and after 12 weeks of ripening (week 15; end of storage).…”

Section: Manufacture Of Cured Loinsmentioning

confidence: 99%

“…The technological parameters such as pH, temperature and moisture content as well as microbial parameters influence the development of flavor [1]. The pH value of the fresh pork loin was between 5.25 and 5.61 (Table 1, week 0).…”

Section: Technological and Microbial Characterizationmentioning

confidence: 99%

“…Dry-cured meat products, such as raw hams or fermented sausages, are a popular and valuable group of meat products due to their typical texture and flavor [1,2]. The curing process of hams and loins prevents the meat from growth of spoilage and pathogenic microorganisms through the application of different hurdles, such as reduced water activity, increased salt content (partly with addition of nitrate and/ or nitrite) and low temperatures during curing [3].…”

Section: Introductionmentioning

confidence: 99%

“…Time and temperature profiles during ripening and storage particularly affect the profile of volatile compounds of cured hams and loins due to proteolytic, lipolytic and peptidolytic degradation processes in the cured meat matrix [4][5][6][7][8]. Traditional slowly matured dry-cured hams are mainly ripened at 15-18 °C, and temperatures around 24 °C are used for quickly ripened hams [1]. However, the production temperatures (5-15 °C) are low for North European cured hams and loins [9,10].…”

Section: Introductionmentioning

confidence: 99%

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Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Bosse

Wirth

Weiß

et al. 2020

Eur Food Res Technol

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In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.

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Section: Proteolytic Activitymentioning

confidence: 98%

Section: Manufacture Of Cured Loinsmentioning

confidence: 99%

Section: Technological and Microbial Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Bosse

Wirth

Weiß

et al. 2020

Eur Food Res Technol

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Use of alternative curing salts for processing salamis

Yim

Chung

et al. 2018

Asian-Australas J Anim Sci

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ObjectiveThis study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts.MethodsVarious types of curing salts (KCl or MgCl2) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening.ResultsThe substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p<0.05). Compared with the sun-dried NaCl, use of KCl in salami also led to greater inosine 5′-monophosphate whereas refined NaCl had more inosine (p<0.05). KCl-added salami also had a higher C12:0, C17:1, and C20:0 than other types of salami (p<0.05). MgCl2-added salami had higher content of free amino acids compared to the other salamis (p<0.05).ConclusionAlternative curing salts such as KCl and MgCl2 could substitute NaCl in consideration of quality factor of a fermented meat product. Especially replacement of NaCl with KCl will be a suitable strategy for developing relatively low sodium salami products without compromising product quality.

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Manufacturing of Dry‐Cured Ham

Cited by 2 publications

References 28 publications

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

Use of alternative curing salts for processing salamis

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