کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452285 | 1109716 | 2006 | 9 صفحه PDF | دانلود رایگان |
In a previous study, the brine thawing/salting operation using frozen hams as raw material was proposed in order to obtain accelerated processing of dry-cured hams. The time needed to reach the same NaCl concentration on a dry weight basis and the same NaCl concentration in the ham liquid phase for the deeper areas at the end of the post-salting stage were determined.The aim of this work was to study the influence of the brine thawing/salting operation on the whole dry-cured ham manufacturing process, using the traditional thawing and salting methods as control.The obtained results indicate that although a strong reduction in the thawing, salting and post-salting stages is obtained by using brine thawing/salting, the time needed in the dry-curing and maturing phases increases compared to those traditionally processed, probably due to the absence of pile salting and thus the reduction in the thickness of the ham piece as a consequence of the ham pressing. From the composition and microbiological point of view, no significant differences were observed among the hams processed by the different treatments.
Journal: Meat Science - Volume 72, Issue 4, April 2006, Pages 757–765