AIM: To produce a cured ham from Iberian pork legs in a new format, low in sodium and high in bioactive peptides. To achieve this, the traditional curing system will be improved, resulting in a piece of ham with a uniform shape, easy to slice, free of imperfections, and available in whole pieces, half pieces, quarters, eighths, and slices.
CALL FOR APPLICATIONS: Cooperation project within the 2017 CHALLENGES-COLABORATION call.
AGREEMENTS: It is a four-year project developed through a collaboration between Aroma Iberica Serrana SL, the Metal Technology Center, and the University of San Antonio de Cartagena.
PHASES: Duration 35 Months – 3rd Annual Payment (July 2020-June 2021.)
3RD PHASE RESULTS:
This year, the biochemical and sensory characterization of the different batches of hams from experiment 3 (Duroc hams, super-reduced in salt (changes in process and salts) and over-ripened at high temperatures) has continued.
It is worth highlighting the significant reduction in salt achieved in some of the treatments performed.
When the maturation of the ham was increased at 36 ºC up to 41% of mema, the humidity decreased, and the proteolysis increased, so it is expected that the concentration of peptides and the bioactivity of the ham have increased. Study of the influence of the new production process of a low-salt boneless Iberian ham on the nutritional, microbiological and sensory characteristics of the final product.
Funded by:
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This project is funded by: FEDER/Ministry of Science, Innovation and Universities-State Research Agency/Project RTC-2017-6319-1
Collaborators:
- AromaIbérica Serrana, SL
- Metal Technology Center of the Region of Murcia
- Ucam