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Modifications constatées dans plusieurs parties de jambons lors du séchage : humidité et teneur en chlorure de sodium.

Changes in different zones of dry-cured ham during drying: moisture and sodium chloride content.

Auteurs : BOADAS C., GOU P., VALERO A., et al.

Type d'article : Article

Résumé

NaCl and water distribution in dry-cured ham are the main factors responsible for microbiological stabilization. An increase in NaCl content in the lean tissue of the whole ham during the resting period has been stated. This must be due to a migration of NaCl from the outer non-muscular zones. The aim of this study was to determine the NaCl and moisture content of non-muscular zones compared to the lean tissue and the effect of the presence of the trotter in the ham on the NaCl and the moisture content of lean tissue. The initial moisture content depended on the main tissue component of each zone. The drying and salting dynamics during the process were different in the different zones (skin, internal bones, external bones, subcutaneous fat and lean tissue). There was no important effect caused by the presence of the trotter in the ham. The NaCl/moisture ratio in the different zones tends to become homogenized during the process. The gradient of this ratio will determine the NaCl migration.

Détails

  • Titre original : Changes in different zones of dry-cured ham during drying: moisture and sodium chloride content.
  • Identifiant de la fiche : 2002-0875
  • Langues : Anglais
  • Source : Fleischwirtschaft - vol. 81 - n. 1
  • Date d'édition : 01/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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