Develop a cured ham with reduced salt content using different salt mixtures in the salting process.
Monitoring of the determination of cations and proteolysis index in the process of making cured hams.
Evaluation of salt content in sliced cured ham quickly and accurately in the production line using NIR technology online, with the development of external calibration and validation models.
- Reduction of the sodium content of cured ham by partial replacement with other salts.
- Development of a measuring method for the salt contents of sliced cured ham using non-destructive near infrared spectroscopy technology (NIR).
- Application of NIR technology in the production line so that sliced cured ham samples can be catalogued according to their salt content.
- Study of three salt formulations in hams using different methodologies to study the reduction of sodium in its elaboration process (salted, post-salted and final healing).
- Obtain the calibration of the salt parameter in sliced cured ham using NIR on-line technology from the spectral information and wet values of the selected samples.
- Study the samples of hams at four different moments of the healing process: freshly salted, 120 days after salting, 320 days after salting and at the end of healing.
- Get reduced-in salt hams without causing physicochemical or organoleptic alterations.
- Perform calibration models for the determination of the sodium parameter using on-line NIR technology on slices of cured ham.
Subprogramme INNPACTO 2011.
Total budget: 1.079.803,95 €
CARTIF budget: 276.758 €
Mª Luisa Mussons
Division of Agrifood and Processes
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
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