Contreras M, Benedito J, Garcia-Perez J V
Universitat Politècnica de València, Departamento de Tecnología de Alimentos, Camí de Vera, s/n, 46022, Valencia, Spain.
Universitat Politècnica de València, Departamento de Tecnología de Alimentos, Camí de Vera, s/n, 46022, Valencia, Spain.
Meat Sci. 2021 Feb;172:108356. doi: 10.1016/j.meatsci.2020.108356. Epub 2020 Oct 22.
For the first time, this study addresses the use of non-destructive ultrasound to monitor ham post-salting. For that purpose, the ultrasonic velocity (1 MHz) and the weight loss of hams were measured regularly every 2 days up to 8 weeks after salting. Additionally, for different post-salting times, internal salt and moisture content and hardness were measured at different locations from the ham surface. The experimental results reflected that the ultrasonic velocity increased as the ham weight decreased (26.1 m/s per kg), showing a satisfactory correlation between both variables (r = 0.95). The ultrasonic velocity was also correlated with the salt and moisture content. However, ham hardness remained fairly constant during post-salting, which confirmed that characteristic textural changes mainly occur during the salting and drying-maturation stages. Thus, the ultrasonic velocity could be a reliable parameter with which to monitor not only overall modifications in ham weight, but also internal changes of moisture and salt content during post-salting in a non-destructive way.
本研究首次探讨了使用无损超声监测火腿腌制后的情况。为此，在腌制后的8周内，每隔2天定期测量火腿的超声速度（1兆赫）和重量损失。此外，对于不同的腌制后时间，在火腿表面不同位置测量内部盐分、水分含量和硬度。实验结果表明，随着火腿重量的减轻，超声速度增加（每千克增加26.1米/秒），两个变量之间呈现出良好的相关性（r = 0.95）。超声速度还与盐分和水分含量相关。然而，火腿硬度在腌制后阶段保持相当稳定，这证实了特征性的质地变化主要发生在腌制和干燥成熟阶段。因此，超声速度不仅可以作为一个可靠的参数来监测火腿重量的整体变化，还可以以无损方式监测腌制后内部水分和盐分含量的变化。
