Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (...

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Autores: Tejada Portero, Luis, Salazar, Eva, Tapiador, Julio, Peinado, Begoña, Muñoz Rosique, Beatriz
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universidad Católica San Antonio de Murcia (UCAM)
Repositorio:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:oai:repositorio.ucam.edu:10952/8401
Acceso en línea:http://hdl.handle.net/10952/8401
Access Level:acceso abierto
Palabra clave:Proteolysis
Food labeling
Deboned ham
Salt reduction
Iberian dry-cured ham
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spelling Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed PigsTejada Portero, LuisSalazar, EvaTapiador, JulioPeinado, BegoñaMuñoz Rosique, BeatrizProteolysisFood labelingDeboned hamSalt reductionIberian dry-cured hamIberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.Ciencias de la Alimentación2022info:eu-repo/semantics/articlehttp://hdl.handle.net/10952/8401reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murciainstname:Universidad Católica San Antonio de Murcia (UCAM)InglésRTC-2017-6319, RETOS-COLABORACIÓN 2017). Ministerio de Ciencia, Innovación y Universidades (Spain).info:eu-repo/semantics/openAccessoai:repositorio.ucam.edu:10952/84012026-06-07T18:35:21Z
dc.title.none.fl_str_mv Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
title Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
spellingShingle Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
Tejada Portero, Luis
Proteolysis
Food labeling
Deboned ham
Salt reduction
Iberian dry-cured ham
title_short Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
title_full Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
title_fullStr Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
title_full_unstemmed Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
title_sort Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
dc.creator.none.fl_str_mv Tejada Portero, Luis
Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Muñoz Rosique, Beatriz
author Tejada Portero, Luis
author_facet Tejada Portero, Luis
Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Muñoz Rosique, Beatriz
author_role author
author2 Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Muñoz Rosique, Beatriz
author2_role author
author
author
author
dc.subject.none.fl_str_mv Proteolysis
Food labeling
Deboned ham
Salt reduction
Iberian dry-cured ham
topic Proteolysis
Food labeling
Deboned ham
Salt reduction
Iberian dry-cured ham
description Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10952/8401
url http://hdl.handle.net/10952/8401
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv RTC-2017-6319, RETOS-COLABORACIÓN 2017). Ministerio de Ciencia, Innovación y Universidades (Spain).
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
instname:Universidad Católica San Antonio de Murcia (UCAM)
instname_str Universidad Católica San Antonio de Murcia (UCAM)
reponame_str RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
collection RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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