IRTA, Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain; Esteban Espuña, S. A., C/ Mestre Turina, 39 - 41, 17800 Olot, Girona, Catalonia, Spain.
Monte Nevado, C/ San Ignacio, 6, Carbonero el Mayor 40270, Segovia, Spain.
Meat Sci. 2024 Aug;214:109523. doi: 10.1016/j.meatsci.2024.109523. Epub 2024 Apr 26.
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting time and the characteristics of green ham in two different ham types using a large amount of data obtained from an inline non-invasive characterization technology. The usefulness of these models to standardize the salt content of the industrial production was also evaluated. Magnetic induction technology was used to characterize lean and fatty hams in order to further model the salt uptake using different statistical methods. Salt content increased with the salting time showing an asymptotic behaviour which was lower in fatty hams. The best models were those that considered the salting time, weight, and fat content of hams as model independent variables. These models are helpful for salt content standardization within the industry and can be used to simulate process modifications and avoid the time-consuming and costly trial and error tests.
盐含量标准化在干腌火腿生产中是复杂的，因为有很多因素影响盐的吸收。本工作的目的是研究和建模盐吸收作为腌制时间和两个不同类型的火腿的绿火腿的特性的函数，使用大量的数据从一个在线非侵入性的特征化技术获得。这些模型在标准化工业生产的盐含量的有用性也进行了评估。磁感应技术被用来描述瘦火腿和肥火腿，以便进一步使用不同的统计方法来建立盐吸收模型。盐含量随着腌制时间的增加而增加，呈现出渐近行为，在肥火腿中较低。最好的模型是那些考虑腌制时间、重量和火腿脂肪含量作为模型独立变量的模型。这些模型有助于行业内盐含量的标准化，并可用于模拟工艺改进，避免耗时和昂贵的反复试验测试。
