Grau Meló, R.; Albarracín Hernández, W.; Trinidad Perez, M.; Antequera, T.; Barat Baviera, JM. (2011). Use of simultaneous brine thawing/salting in dry-cured Iberian ham production. Journal of Food Engineering. 104(2):316-321. https://doi.org/10.1016/j.foodeng.2010.12.023
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68623
Title:
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Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
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Author:
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Grau Meló, Raúl
Albarracín Hernández, William
Trinidad Perez, M.
Antequera, Teresa
Barat Baviera, José Manuel
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Issued date:
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Abstract:
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[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...[+]
[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams were simultaneously thawed and salted with saturated brine for periods of 3, 5, and 7 days with and without the application of a vacuum pulse in order to reach the same salt concentration as the traditional procedure. The post-salting behaviour of the brine/thawed hams was also studied. The results obtained indicated that simultaneous thawing and salting would considerably reduce the time needed to reach the same salt concentration as with the traditional procedure (77% and 63% reduction with and without vacuum pulse, respectively). This also implied lower dehydration, so an increase in the post-salting time or in the weight lost during this stage is required. © 2010 Elsevier Ltd. All rights reserved.
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Subjects:
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Brine thawing/salting
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Iberian ham
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Post-salting
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Pre-cured frozen hams
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Vacuum pulse
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Dry-cured ham
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Dry-cured Iberian ham
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Iberian pigs
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Salt concentration
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Saturated brines
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Curing
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Meats
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Thawing
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Vacuum
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Drying
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Suidae
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
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DOI:
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10.1016/j.foodeng.2010.12.023
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.jfoodeng.2010.12.023
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Project ID:
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info:eu-repo/grantAgreement/MICYT//PTR1995-0403-OP01/
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Thanks:
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Grant PTR1995-0403-OP01 from MCyT is fully acknowledged.
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Type:
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Artículo
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