Skip to main content
SpringerLink
Log in

Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Physicochemical characteristics of Semimembranosus and Biceps femoris muscles from 24 dry cured Iberian hams were analysed. The hams were salted with different amounts of salt (60 g kg−1, HS, and 30 g kg−1, LS, w/w) and then ripened at different temperatures (traditional processing, T, versus modified processing, M). The processing conditions did not significantly affect the moisture content and the chloride molality of Semimembranosus and Biceps femoris muscles (p>0.05) throughout ripening, although daily weight losses were significantly affected (p<0.01). The effect of the processing conditions on water activity was also rather limited as it was only significant at the drying stage. Colour a* values and chroma were significantly higher in Semimembranosus muscles from T hams than from M ones (p<0.01). Muscles from hams elaborated in a traditional system showed a higher number of tyrosine crystals than muscles from hams processed in a modified one, though only to a significant extent in Semimembranosus muscle (p<0.05). The salt concentration was higher in HS than in LS hams. HS hams showed higher weight losses in the salting and postsalting stages, owing to a more intense osmotic dehydration.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Ruiz J, Garcia C, Muriel E, Andres AI Ventanas J (2002) Meat Sci 61:347–354

    Article  Google Scholar 

  2. Ruiz-Carrascal J, Ventanas J, Cava R, Andres AI, Garcia C (2000) Food Res Int 33:91–95

    Article  Google Scholar 

  3. Andres AI, Ruiz J, Ventanas J, Tejeda JF, Mayoral AI (1999) Ann Zootech 48:397–405

    Google Scholar 

  4. Andres AI, Cava R, Mayoral AI, Tejeda JF, Morcuende D, Ruiz J (2001) Meat Sci 59:39–47

    Article  Google Scholar 

  5. Ruiz J, Ventanas J, Cava R, Timon ML, Garcia C (1998) Food Res Int 31:53–58

    Article  Google Scholar 

  6. Ruiz J, Garcia C, Diaz MC, Cava R, Tejeda JF, Ventanas J (1999) Food Res Int 32:643–651

    Article  Google Scholar 

  7. Ruiz J, Ventanas J, Cava R, Andres AI, Garcia C (1999) Meat Sci 52:19–27

    Article  CAS  Google Scholar 

  8. Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili L, Parolari G (1993) J Food Sci 58:968–972

    CAS  Google Scholar 

  9. Arnau J, Guerrero L, Gou P (1997) J Sci Food Agric 74:193–198

    Article  Google Scholar 

  10. Guerrero L, Gelabert J, Guardia MD, Gou P, Arnau J, Shepherd R, Sparks P (1998) Food Sci Technol Int 4:263–275

    Google Scholar 

  11. Morgan T, Aubert JF, Brunner H (2001) Am J Hypertens 14:914–920

    Article  Google Scholar 

  12. Garcia-Garrido JA, Quiles-Zafra R, Tapiador J, Luque de Castro MD (1999) Food Chem 67:423–427

    Article  Google Scholar 

  13. Antequera T, Lopez-Bote CJ, Garcia C, Asensio MA, Ventanas J, Garcia-Regueiro JA, Diaz I (1992) Food Chem 45:105–110

    Article  CAS  Google Scholar 

  14. ISO (1973) Meat and meat product-determination of moisture content method 1442. ISO, Geneva

  15. ISO (1970) Determination of chloride molality (R 1841). ISO, Geneva

  16. Comission Internationale de l’Eclariage (1975) Comission Internationale de l’Eclariage 18th Session, London, UK, September 1975. CIE Publication, pp 36

  17. Martin L, Antequera T, Cordoba JJ, Timon ML, Ventanas J (1998) Meat Sci 49:145–153

    Article  Google Scholar 

  18. Goutefongea R (1988) La salaison. In: Girard JP (ed) Technologie de la viande et des produits carnés. Edition Technique et Documentation, Lavoisier, Paris, pp 117–140

    Google Scholar 

  19. Arnau J, Guerrero L, Casademont G, Gou P (1995) Food Chem 52:63–69

    Article  Google Scholar 

  20. Gelabert J, Gou P, Arnau J (1998) Eurocarne 70:17–34

    Google Scholar 

  21. Arnau J, Gou P, Camposada J (2003) Meat Sci 65:1275–1280

    Article  Google Scholar 

  22. Arnau J, Gou P, Guerrero L (1994) J Sci Food Agric 66:279–282

    Google Scholar 

  23. Chizzolini R, Novelli E, Campanini G, Dazzi G, Madarena G, Zanardi E, Pacchioli MT, Rossi A (1996) Meat Sci 44:159–172

    Article  Google Scholar 

  24. Toldra F, Rico E, Flores J (1993) J Sci Food Agric 62:157–161

    Google Scholar 

  25. Cordoba JJ, Antequera T, Garcia C, Ventanas J, Lopez-Bote C (1994) Meat Sci 37:217–227

    Article  Google Scholar 

  26. Martin L, Antequera T, Cordoba JJ, Timon ML, Ventanas J (1998) Meat Sci 49:145–153

    Article  Google Scholar 

  27. Durand P, Vendeuvre JL (1980) Viandes et Produits Carnées 1:22–28

    Google Scholar 

  28. Palmia F (1982) Industria Conservera 57:69–72

    Google Scholar 

  29. Lin GC, Mittal GS, Barbut S (1991) J Muscle Foods 2:70–91

    Google Scholar 

  30. Sarraga C, Gil M, Arnau J, Monfort JM (1989) Meat Sci 25:241–249

    Article  Google Scholar 

  31. Rumbo MI, Estevez M, Andres AI, Morcuende D, Ramirez MR, Cava R (2003) Proceedings of the II International Congress on Ham, Caceres, pp 22–23

Download references

Acknowledgements

This research was supported by the EUREKA project “Standardisation of Iberian pigs products” (EU-1554). The authors are thankful to Ana Galaz and Natividad Hurtado for technical assistance.

Author information

Authors and Affiliations

  1. Tecnología de los Alimentos Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071, Cáceres, Spain

    A. I. Andres, S. Ventanas, J. Ventanas, R. Cava & J. Ruiz

Authors
  1. A. I. Andres
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. S. Ventanas
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. J. Ventanas
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. R. Cava
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. J. Ruiz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. I. Andres.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Andres, A.I., Ventanas, S., Ventanas, J. et al. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur Food Res Technol 221, 30–35 (2005). https://doi.org/10.1007/s00217-004-1115-y

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-004-1115-y

Keywords

Search

Navigation