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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 principales: Muñoz-Rosique, Beatriz, Salazar, Eva, Tapiador, Julio, Peinado, Begoña, Tejada, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953986/
https://www.ncbi.nlm.nih.gov/pubmed/35327235
http://dx.doi.org/10.3390/foods11060812
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author Muñoz-Rosique, Beatriz
Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Tejada, Luis
author_facet Muñoz-Rosique, Beatriz
Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Tejada, Luis
author_sort Muñoz-Rosique, Beatriz
collection PubMed
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.
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spelling pubmed-89539862022-03-26 Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs Muñoz-Rosique, Beatriz Salazar, Eva Tapiador, Julio Peinado, Begoña Tejada, Luis Foods Article 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. MDPI 2022-03-12 /pmc/articles/PMC8953986/ /pubmed/35327235 http://dx.doi.org/10.3390/foods11060812 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Muñoz-Rosique, Beatriz
Salazar, Eva
Tapiador, Julio
Peinado, Begoña
Tejada, Luis
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
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_short 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
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953986/
https://www.ncbi.nlm.nih.gov/pubmed/35327235
http://dx.doi.org/10.3390/foods11060812
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