Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams

Abstract

The production of high-quality dry-cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This study aimed to evaluate the effects of the acidulant glucono-d-lactone (GdL) and drying to 40% (ML40) and 50% (ML50) mass loss on the technological and microbiological characteristics of boneless dry-cured lamb hams. The use of GdL reduced the drying time by 27% (ML40) and 23% (ML50), generating products with lower pH values and higher counts (approximately 1 log cycle) of lactic acid bacteria (LAB). Water activity (aw), lipid oxidation and technological characteristics related to colour and texture were not affected by GdL, but ML50 showed greater hardness and chewiness and a lower aw and TBARS index than ML40. The use of GdL and drying to 40% mass loss produce safe high-quality products in a shorter process time and with technological characteristics like those of traditional dry-cured hams.

Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

“…Furthermore, relatively high aging temperatures stimulate lipid oxidation and protein breakdown, thereby influencing the rates of compound formation and degradation ( Andrés et al, 2004 ). The optimal temperature for protein degradation in traditionally aged meat products is typically known to be between 15°C–20°C, but for short-term aging, it may be a lower temperature that induces protein degradation ( Palhares et al, 2023 ). In this study, the aging process was initiated at 20°C and 25°C, and various inoculated starters were used by a mixture D. hansenii isolated from Doenjang with D. hansenii and P. nalgiovense isolated from fermented sausage.…”