- -

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

  • Estadisticas de Uso

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Show simple item record

Files in this item

dc.contributor.author Grau Meló, Raúl es_ES
dc.contributor.author Albarracín Hernández, William es_ES
dc.contributor.author Trinidad Perez, M. es_ES
dc.contributor.author Antequera, Teresa es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-09-02T11:52:35Z
dc.date.available 2016-09-02T11:52:35Z
dc.date.issued 2011-05
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/68623
dc.description.abstract [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. es_ES
dc.description.sponsorship Grant PTR1995-0403-OP01 from MCyT is fully acknowledged.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Brine thawing/salting es_ES
dc.subject Iberian ham es_ES
dc.subject Post-salting es_ES
dc.subject Pre-cured frozen hams es_ES
dc.subject Vacuum pulse es_ES
dc.subject Dry-cured ham es_ES
dc.subject Dry-cured Iberian ham es_ES
dc.subject Iberian pigs es_ES
dc.subject Salt concentration es_ES
dc.subject Saturated brines es_ES
dc.subject Curing es_ES
dc.subject Meats es_ES
dc.subject Thawing es_ES
dc.subject Vacuum es_ES
dc.subject Drying es_ES
dc.subject Suidae es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of simultaneous brine thawing/salting in dry-cured Iberian ham production es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodeng.2010.12.023
dc.relation.projectID info:eu-repo/grantAgreement/MICYT//PTR1995-0403-OP01/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2010.12.023 es_ES
dc.description.upvformatpinicio 316 es_ES
dc.description.upvformatpfin 321 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 104 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 216341 es_ES
dc.contributor.funder Ministerio de Ciencia y Tecnología


This item appears in the following Collection(s)

Show simple item record