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 – 4th Annual Payment (January 2021-November 2021)
3RD PHASE RESULTS:
Herein The project has been completed this year, with the biochemical and sensory characterization of the different batches of hams from experiment 4, with 3 batches of hams on a pre-industrial scale (Duroc hams, super-reduced in salt (changes in process and salts), reduced in salt and control hams with normal salt content).
It is worth highlighting the significant salt reduction achieved in some of the treatments. Reduced and low-salt hams were obtained with adequate sensory characteristics. Furthermore, thanks to the increased proteolysis (due to the salt reduction), the hams had a higher content of peptides with antioxidant and antihypertensive activity, achieving a healthier profile.
Funded by:
-
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