Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)
Eva Salazar A C , Adela Abellán A , José M. Cayuela A , Ángel Poto B , Francisco Girón A , Pilar Zafrilla A and Luis Tejada A
+ Author Affiliations
- Author Affiliations
A Departamento de Tecnología de la Alimentación y Nutrición, UCAM Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, 30107 Guadalupe, Murcia, España.
B Equipo de Mejora Genética Animal, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), 30150 La Alberca, Murcia, España.
C Corresponding author. Email: esalazar@ucam.edu
Animal Production Science 55(1) 113-121 https://doi.org/10.1071/AN13284
Submitted: 5 July 2013 Accepted: 23 October 2013 Published: 13 January 2014
Abstract
The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.
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