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Séchage sous vide et conventionnel dans la production de jambon suivi de la maturation.

Trocknung von Rohschinken in der Klimakammer und im Vakuum mit anschliessender Reifung.

Auteurs : VUKOVIC I., KLETTNER P. G.

Type d'article : Article

Résumé

The production of dry ham involves curing of meat followed by a drying and ripening process. Drying was performed under vacuum and, for comparison, in a conventional drying room with air conditioning. Vacuum drying was more than threefold faster than the conventional process. This is of advantage in the production of mild cured hams treated with 3.5% nitrite curing salt only, because the water activity decreases more rapidly and, as a consequence, the bacteriological stability of the product is reached earlier. Process-related changes in water content, water activity, salt content and meat colour were similar for both drying procedures. Similarly, the sensorial parameters showed no perceivable differences; however, the vacuum dried ham had a more intense odour. The proteolysytic index reached after one year of ripening was almost comparable with that of well-ripened Parma ham.

Détails

  • Titre original : Trocknung von Rohschinken in der Klimakammer und im Vakuum mit anschliessender Reifung.
  • Identifiant de la fiche : 2004-2343
  • Langues : Allemand
  • Source : Mitt.bl. Fleischforsch. Kulmb. - vol. 42 - n. 160
  • Date d'édition : 06/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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