IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Food Technology, XaRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
Meat Sci. 2014 Jan;96(1):65-72. doi: 10.1016/j.meatsci.2013.06.012. Epub 2013 Jun 16.
The salt uptake homogeneity is crucial in assuring quality in dry-cured hams. The aim of this study was to evaluate the effect of the water contents at the lean surface before salting and of the temperature during salting on the salt uptake. Pieces of loin stored at 3°C for 3 days before salting absorbed less salt through a surface that has been dried during storage. A group of raw hams were subjected to different pre-salting storage times (0, 3 and 6 days) and another group subjected to different set room temperatures during salting (-1.0, 0.5 and 4.0°C). The duration of storage before salting and the temperature during salting had a negative and a positive effect on the average salt absorption, respectively. The most important effects appeared after 6 days of storage and at 4°C. No significant differences in salt uptake homogeneity were found between storage times and between salting temperatures.
盐吸收的均匀性对于确保干腌火腿的质量至关重要。本研究旨在评估腌制前瘦肉表面的水分含量和腌制过程中的温度对盐吸收的影响。在腌制前将肉储存 3 天，然后在储存过程中干燥表面，这样可以减少通过表面吸收的盐分。一组生火腿经过不同的预腌制储存时间（0、3 和 6 天），另一组在腌制过程中处于不同的室温（-1.0、0.5 和 4.0°C）。腌制前的储存时间和腌制过程中的温度对平均盐吸收有负面影响和正面影响。储存 6 天后和在 4°C 时，效果最为明显。在储存时间和腌制温度之间没有发现盐吸收均匀性的显著差异。
