Salado de jamones en bolsas: ¿Una manera de reducir el uso de sal?

Translated title of the contribution: Ham salting in plastic bags: A way to reduce salt use?

Joel Girón*, Raúl Grau, José Manuel Barat

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

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.

Translated title of the contributionHam salting in plastic bags: A way to reduce salt use?
Original languageSpanish
Pages (from-to)166-173
Number of pages8
JournalAgronomia Colombiana
Volume36
Issue number2
DOIs
Publication statusPublished - 2018
Externally publishedYes

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