Published

2018-05-01

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.v36n2.71130

Keywords:

Dry cured ham, vacuum salting, sodium chloride, brine (en)
Jamón curado, salado a vacío, cloruro de sodio, salmuera (es)

Authors

  • Joel Girón Universidad Surcolombiana - Facultad de Ingeniería https://orcid.org/0000-0003-1245-4475
  • Raúl Grau Universitat Politécnica de Valencia - Departamento de Tecnología de Alimentos
  • José Manuel Barat Universitat Politécnica de Valencia - Departamento de Tecnología de Alimentos

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%.

References

Aliño, M., R. Grau, F. Toldrá, and J.M. Barat. 2010a. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Sci. 86 (2), 331-36. Doi: 10.1016/j.meatsci.2010.05.003.

Aliño, M ., R. Grau , A. Fuentes, and J.M. Barat . 2010b. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process. J. Food Eng. 99 (2), 198-205. Doi: 10.1016/j.jfoodeng.2010.02.020.

Andrés, A., R. Cava, J. Ventanas, V. Thovar, and J. Ruiz. 2004. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Sci. 681, 45-51. Doi: 10.1016/j.meatsci.2003.08.019.

Andronikov, D., L. Gasperlin, T. Polak, and B. Zlender. 2013. Texture and quality parameters of Slovenian dry-cured ham Kraski Prsut according to mass and salt levels. Food Technol. Biotech. 51 (1), 112-22.

Arboix, J.A. 2014. Ham production dry-cured ham. In: Encyclopedia of meat science (Second Edition). Academic Press, Oxford.

FDA. 1998. Bacteriological Analytical Manual Online (BAM). New Hampshire Avenue Silver Spring, MD, USA. URL: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm.

Barat, J.M., D. Vidal-Brotóns, E. López-Pascual, and M.L. Gras. 2006. Quantification and kinetics of the residual brine generation during ham and shoulder pile salting. Meat Sci. 734, 576-80. Doi: 10.1016/j.meatsci.2006.02.010.

Benedini, R., G. Parolari, T. Toscani, and R. Virgili. 2012. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Sci. 902, 431-437. Doi: 10.1016/j.meatsci.2011.09.001.

Bermúdez, R., D. Franco, J. Carballo, and J.M. Lorenzo. 2014. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type. Food Control 43, 263-69. Doi: 10.1016/j.foodcont.2014.03.028.

Cordero, M.R. and J.M. Zumalacárregui. 2000. Characterization of Micrococcaceae isolated from salt used for Spanish dry-cured ham. Lett. Appl. Microbiol. 31, 303-06. Doi: 10.1046/j.1472-765x.2000.00818.x.

Fuentes, A., J.M. Barat , I. Fernández-Segovia, and J.A. Serra. 2007. Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control. Food Control 19 (8), 757-63. Doi: 10.1016/j.foodcont.2007.07.014.

Fulladosa, E., I. Muñoz, X. Serra, J. Arnau, and P. Gou. 2015. X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting. Food Control 47, 37-42. Doi: 10.1016/j.foodcont.2014.06.023.

Garrido-Novell, C., A. Garrido-Varo, D. Pérez-Marín, J.E. Guerrero-Ginel, and M. Kim. 2015. Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging. J. Food Eng . 153, 117-23. Doi: 10.1016/j.jfoodeng.2014.09.035.

Girón, J., L. Gil-Sánchez, E. García-Breijo, M. Pagán, J.M. Barat , and R. Grau . 2015. Development of potentiometric equipment for the identification of altered dry-cured hams: A preliminary study. Meat Sci. 106, 1-5. Doi: 10.1016/j.meatsci.2015.03.006.

Giwa, A., V. Dufour, F. Al-Marzooqi, M. Al-Kaabi, and S.W. Hasan. 2017. Brine management methods: Recent innovations and current status. Desalination 407, 1-23. Doi: 10.1016/j.desal.2016.12.008.

Gou, P., R. Morales, X. Serra , M.D. Guardia, and J. Arnau . 2008. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time. Meat Sci. 80, 1333-1339. Doi: 10.1016/j.meatsci.2008.06.009.

ISO Norm 1442, International Organization for Standardization, 1997. Meat and meat products - Determination of moisture content. Geneva, Switzerland.

ISO Norm 1443, International Organization for Standardization, 1973. Meat and meat products - Determination of total fat content. Geneva, Switzerland.

ISO Norm 15214, International Organization for Standardization, 1998. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30 degrees C. Geneva, Switzerland.

ISO Norm 4833-1, International Organization for Standardization, 2013. Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. Geneva, Switzerland.

ISO Norm 21528-2, International Organization for Standardization, 2017. Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique. Geneva, Switzerland.

Kloss, L., M. J. Dawn, L. Graeve, and W. Vetter. 2015. Sodium intake and its reduction by food reformulation in the European Union - A review. NFS Journal 1, 9-19. Doi: 10.1016/j.nfs.2015.03.001.

Martinez-Onandi, N., A. Rivas-Cañedo, M. Nunez, and A. Picon. 2016. Effect of chemical composition and high-pressure processing on the volatile fraction of Serrano dry-cured ham. Meat Sci. 111, 130-38. Doi: 10.1016/j.meatsci.2015.09.004.

Morales, R., L. Guerrero, A.P.S. Aguiar, M.D. Guärdia, and P. Gou. Factors affecting dry-cured ham consumer acceptability. Meat Sci. 95 (3), 652-657. Doi: 10.1016/j.meatsci.2013.05.012.

Randall, D.G., J. Nathoo, and A.E. Lewis. 2011. A case study for treating a reverse osmosis brine using Eutectic Freeze Crystallization - Approaching a zero-waste process. Desalination 2661 (3), 256-62. Doi: 10.1016/j.desal.2010.08.034.

Randall, D. G. and J. Nathoo . 2015. A succinct review of the treatment of Reverse Osmosis brines using Freeze Crystallization. J. Water Proc. Eng. 8, 186-94. Doi: 10.1016/j.jwpe.2015.10.005.

Rizo, A., A. Fuentes , I. Fernândez-Segovia, R. Masot, and M. Alcaniz. 2013. Development of a new salmon salting-smoking method and process monitoring by impedance spectroscopy. LWT-Food Sci. Technol. 51, 218-24. Doi: 10.1016/j.lwt.2012.09.025.

Rizo, A ., V. Mânes, A. Fuentes , I. Fernândez-Segovia , and J.M. Barat . 2015. A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags. J. Food Eng . 149, 44-50. Doi: 10.1016/j.jfoodeng.2014.10.009.

Sanabria, C., P.J. Martin-Alvarez, and A.V. Carrascosa. 2004. Colour and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors. Food Sci. Technol. Int. 10 (4), 269-75. Doi: 10.1177/1082013204046094.

UNE-ISO Norm 4121, Spanish Association for Standardization, 2017. Sensory analysis. Guidelines for the use of quantitative response scales. Madrid, Spain.

How to Cite

APA

Girón, J., Grau, R. and Barat, J. M. (2018). Ham salting in plástic bags: A way to reduce salt use?. Agronomía Colombiana, 36(2), 166–173. https://doi.org/10.15446/agron.colomb.v36n2.71130

ACM

[1]
Girón, J., Grau, R. and Barat, J.M. 2018. Ham salting in plástic bags: A way to reduce salt use?. Agronomía Colombiana. 36, 2 (May 2018), 166–173. DOI:https://doi.org/10.15446/agron.colomb.v36n2.71130.

ACS

(1)
Girón, J.; Grau, R.; Barat, J. M. Ham salting in plástic bags: A way to reduce salt use?. Agron. Colomb. 2018, 36, 166-173.

ABNT

GIRÓN, J.; GRAU, R.; BARAT, J. M. Ham salting in plástic bags: A way to reduce salt use?. Agronomía Colombiana, [S. l.], v. 36, n. 2, p. 166–173, 2018. DOI: 10.15446/agron.colomb.v36n2.71130. Disponível em: https://revistas.unal.edu.co/index.php/agrocol/article/view/71130. Acesso em: 26 jul. 2024.

Chicago

Girón, Joel, Raúl Grau, and José Manuel Barat. 2018. “Ham salting in plástic bags: A way to reduce salt use?”. Agronomía Colombiana 36 (2):166-73. https://doi.org/10.15446/agron.colomb.v36n2.71130.

Harvard

Girón, J., Grau, R. and Barat, J. M. (2018) “Ham salting in plástic bags: A way to reduce salt use?”, Agronomía Colombiana, 36(2), pp. 166–173. doi: 10.15446/agron.colomb.v36n2.71130.

IEEE

[1]
J. Girón, R. Grau, and J. M. Barat, “Ham salting in plástic bags: A way to reduce salt use?”, Agron. Colomb., vol. 36, no. 2, pp. 166–173, May 2018.

MLA

Girón, J., R. Grau, and J. M. Barat. “Ham salting in plástic bags: A way to reduce salt use?”. Agronomía Colombiana, vol. 36, no. 2, May 2018, pp. 166-73, doi:10.15446/agron.colomb.v36n2.71130.

Turabian

Girón, Joel, Raúl Grau, and José Manuel Barat. “Ham salting in plástic bags: A way to reduce salt use?”. Agronomía Colombiana 36, no. 2 (May 1, 2018): 166–173. Accessed July 26, 2024. https://revistas.unal.edu.co/index.php/agrocol/article/view/71130.

Vancouver

1.
Girón J, Grau R, Barat JM. Ham salting in plástic bags: A way to reduce salt use?. Agron. Colomb. [Internet]. 2018 May 1 [cited 2024 Jul. 26];36(2):166-73. Available from: https://revistas.unal.edu.co/index.php/agrocol/article/view/71130

Download Citation

CrossRef Cited-by

CrossRef citations1

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.

Dimensions

PlumX

Article abstract page views

257

Downloads

Download data is not yet available.