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Ham salting in plástic bags: A way to reduce salt use?
Salado de jamones en bolsas: ¿Una manera de reducir el uso de sal?
DOI:
https://doi.org/10.15446/agron.colomb.v36n2.71130Keywords:
Dry cured ham, vacuum salting, sodium chloride, brine (en)Jamón curado, salado a vacío, cloruro de sodio, salmuera (es)
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The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.
El objetivo de este trabajo fue estudiar la reducción de sal en el procesamiento y el producto final en la fabricación de jamón curado. Para este propósito, se usaron bolsas de plástico de alta barrera en la etapa de salado, con dosis de sal de 2,5 y 3,2% a los 10 y 15 d. Se evaluaron los siguientes aspectos: la producción y el contenido de sal en la salmuera, las determinaciones analíticas de los jamones después de la etapa de salado, los cambios en la masa total de los jamones durante el procesamiento y la evaluación analítica y sensorial del producto curado. Los resultados experimentales obtenidos mostraron que el salado en bolsas de plástico minimizó la producción de salmuera en un 61 y un 63% y redujo el contenido de sal en el producto final sin alterar las características fisicoquímicas o la calidad higiénica del jamón curado. En el análisis sensorial, los consumidores prefirieron muestras saladas al 2,5%.
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1. Shiliang Jia, Hanrui Shen, Dong Wang, Shulai Liu, Yuting Ding, Xuxia Zhou. (2024). Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review. Food Chemistry, 431, p.137142. https://doi.org/10.1016/j.foodchem.2023.137142.
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