Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Costa-Corredor, A.; Serra, X.; Arnau, J.; Gou, P.

doi:10.1016/j.meatsci.2009.06.011

Cited by 48 publications

(41 citation statements)

References 47 publications

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“…In dry-cured hams from white pigs, L* showed higher values for Biceps femoris (BF) than for semimembranosus (Garcia-Esteban et al 2003;Perez-Alvarez et al 1999;Sanabria et al 2004) due to the higher water content of BF. Costa-Corredor et al (2009) also reported similar results in dry cured hams where increase in drying temperature decreases instrumental color (L*). They attributed the overall drop in L* to dehydration of the dry-cured ham during the process, as a loss of water content raises the concentration of pigments.…”

Section: Hardness (N) Of Raw Noodlessupporting

confidence: 57%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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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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Section: Hardness (N) Of Raw Noodlessupporting

confidence: 57%

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

et al. 2014

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“…In another study on Corsican hams aged 18 months a reduced salting time resulted in a decrease in salt content, of 7.3% -4.7%, but also caused rancid and buttery odors linked to the oxidation of lipids, which damaged the final acceptability of this type of product by the consumer [31]. Andrés et al [32] and Costa-Corredor et al [5] found a loss of salt taste and aroma, and a softer texture, detrimental to overall quality in Iberian hams and restructured Spanish hams that had undergone a 50% reduction in salt content during manufacture.…”

Section: Direct Reduction Of Sodium Chloride In Dry Pork Productsmentioning

confidence: 99%

“…For example, final salt content reaches 5% in dry-fermented sausage, and fat content is usually in the range 30% -50% [4]. In dry-cured Spanish serrano ham, salt content expressed relative to dry matter is between 8% and 15% at the end of drying/ripening [5].…”

Section: Introductionmentioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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“…Therefore, the World Health Organization (WHO) has recommended reducing the intake of sodium content as well as this content in food products (Asaria et al 2007). So far, there has been an increasing interest in reducing the added sodium level in processed meat products by replacing salt (NaCl) with salt replacers such as soy sauce (Kremer et al 2009;Mcgough et al 2012), or KCl, CaCl 2 , and MgCl 2 (Gimeno et al 1999;Costa-Corredor et al 2009;Armenteros et al 2012;De Ciriano et al 2013).…”

mentioning

confidence: 99%

“…Practically, the manufacture of dry-cured ham products is time-consuming, approximately from 280 to 660 days because these products are usually made from whole legs of pigs with average weights of about 6-12 kg (Andres et al 2004;Cilla et al 2005;Costa-Corredor et al 2009;Armenteros et al 2012;Seong et al 2014). Despite the dry-cured hams are often made with high salt levels as mentioned above, as well as the negative effects of the excessive sodium intake on health has been widely reported, however, there are still limited studies focusing on reducing the added NaCl content in these product types (Costa-Corredor et al 2009;Armenteros et al 2012).…”

mentioning

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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Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Cited by 48 publications

References 47 publications

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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

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