Reducing sodium content in dry-cured pork loin. A novel processusing water vapour permeable bags

• A. Fuentes ^[1] ; S. Verdú ^[1] ; C. Fuentes ^[1] ; R. Grau ^[1] ; J.M. Barat ^[1]
  1. [1] Universidad Politécnica de Valencia

     Universidad Politécnica de Valencia

     Valencia, España

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1663
• Idioma: inglés
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• Resumen

  • The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.