Dry ham with a reduced salt content: minimizing the proteolysis risks by processing and formulation
2015
Parafita, Emilie | Lebert, André | Mirade, Pierre-Sylvain
The reduction of salt content in cured meat products is an important and hazardous issue as salt plays a key role. The reduction of NaCl content in dry ham intensifies enzymatic proteolysis which may lead to unpleasant flavor, pasty texture and therefore, damages the cutting quality and consumer acceptability. The work aims to manufacture dry hams with a reduced salt level by either reducing the salting step time or by a substituing partially NaCl by KCl. A mathematical model which can predict proteolysis evolution, was used to establish the additional cold tempering step time necessary to prevent risks of excessive proteolysis. After seven months of manufacturing, the mean water activity of hams whose salt content was reduced by about 22%, is slightly higher than aw of control (0.93 vs 0.91). A reduction of NaCl of 18% obtained by partial substitution with KCl results in an aw slightly lower than that of the control.
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