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Search Results (10)

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Keywords = dry-cured Iberian ham

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16 pages, 3099 KiB  
Article
Application of Chitosan-Based Active Packaging with Rice Bran Extract in Combination with High Hydrostatic Pressure in the Preservation of Sliced Dry-Cured Iberian Ham
by Bruno Navajas-Preciado, Sara Martillanes, Javier Rocha-Pimienta, Jesús Javier García-Parra and Jonathan Delgado-Adámez
Gels 2025, 11(7), 493; https://doi.org/10.3390/gels11070493 - 25 Jun 2025
Viewed by 296
Abstract
Iberian ham is a valuable product worldwide. At present, this product is mostly distributed and packaged in sliced form, which can result in loss of quality and safety. Moreover, non-biodegradable packaging exacerbates environmental problems. In this study, the application of active packaging based [...] Read more.
Iberian ham is a valuable product worldwide. At present, this product is mostly distributed and packaged in sliced form, which can result in loss of quality and safety. Moreover, non-biodegradable packaging exacerbates environmental problems. In this study, the application of active packaging based on a chitosan gel-like film and rice bran extract was investigated for the preservation of sliced Iberian ham. For this purpose, the packaging effectiveness on its own and in combination with high hydrostatic pressures was tested in comparison with untreated samples in refrigerated storage. The results showed that the active packaging used can maintain the reddish colour of sliced dry-cured Iberian ham, whereas browning took place in the control samples. Similarly, lipid oxidation of the product slowed, whereas protein oxidation was not affected by the packaging. This treatment also significantly reduces the number of microorganisms during storage. Full article
(This article belongs to the Special Issue Food Gels: Gelling Process and Innovative Applications)
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15 pages, 1488 KiB  
Article
Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling
by Pablo Rodríguez-Hernández, Andrés Martín-Gómez, Miriam Rivero-Talavera, María José Cardador, Vicente Rodríguez-Estévez and Lourdes Arce
Foods 2025, 14(1), 49; https://doi.org/10.3390/foods14010049 - 27 Dec 2024
Viewed by 1063
Abstract
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the [...] Read more.
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography–ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (E)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry. Full article
(This article belongs to the Special Issue Contamination Monitoring and Analysis Techniques in Food Processing and Safety)
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12 pages, 1304 KiB  
Article
Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham
by Noelia Hernández Correas, Adela Abellán, José María Cayuela, Cindy Bande-De León and Luis Tejada
Foods 2024, 13(10), 1588; https://doi.org/10.3390/foods13101588 - 20 May 2024
Cited by 3 | Viewed by 1793
Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective [...] Read more.
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction. Full article
(This article belongs to the Special Issue Novel Approaches to Improving Quality and Safety in Meat and Meat Products)
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14 pages, 307 KiB  
Article
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
by Beatriz Muñoz-Rosique, Eva Salazar, Julio Tapiador, Begoña Peinado and Luis Tejada
Foods 2022, 11(6), 812; https://doi.org/10.3390/foods11060812 - 12 Mar 2022
Cited by 12 | Viewed by 3388
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams [...] Read more.
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB. Full article
(This article belongs to the Special Issue Effect of Processing on Sensory Quality and Bioactive Components in Food Products)
9 pages, 1814 KiB  
Article
Portable Raman Spectrometer as a Screening Tool for Characterization of Iberian Dry-Cured Ham
by Andrés Martín-Gómez, Natalia Arroyo-Manzanares, María García-Nicolás, Ángela I. López-Lorente, Soledad Cárdenas, Ignacio López-García, Pilar Viñas, Manuel Hernández-Córdoba and Lourdes Arce
Foods 2021, 10(6), 1177; https://doi.org/10.3390/foods10061177 - 24 May 2021
Cited by 7 | Viewed by 4034
Abstract
Dry-cured Iberian ham is officially classified into different commercial categories according to the pig’s breed and feeding regime. These reach very different prices, thus promoting labelling fraud and causing great damage to the food sector. In this work, a method based on Raman [...] Read more.
Dry-cured Iberian ham is officially classified into different commercial categories according to the pig’s breed and feeding regime. These reach very different prices, thus promoting labelling fraud and causing great damage to the food sector. In this work, a method based on Raman spectroscopy was explored as a rapid in situ screening tool for Iberian ham samples. A total of 110 samples were analyzed to assess the potential of this technique to differentiate purebred, crossbred, acorn-fed and feed-fed dry-cured Iberian ham. A continuous signal probably due to sample fluorescence was obtained, which hid the Raman scattering signal. Therefore, chemometric treatment was applied in order to extract non-apparent information. High validated classification rates were obtained for feeding regime (83.3%) and breed (86.7%). In addition, an interlaboratory study was carried out to confirm the applicability of the method with 52 samples, obtaining a validated rate above 80%. Full article
(This article belongs to the Special Issue Meat Quality and Health)
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19 pages, 950 KiB  
Article
Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
by Rosario Ramírez, Rebeca Contador, Alberto Ortiz, Susana García-Torres, María Montaña López-Parra and David Tejerina
Foods 2021, 10(4), 730; https://doi.org/10.3390/foods10040730 - 30 Mar 2021
Cited by 17 | Viewed by 2436
Abstract
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; [...] Read more.
The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system; and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP. Full article
(This article belongs to the Section Food Packaging and Preservation)
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19 pages, 3067 KiB  
Article
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks
by Pedro Hernández-Ramos, Ana María Vivar-Quintana, Isabel Revilla, María Inmaculada González-Martín, Miriam Hernández-Jiménez and Iván Martínez-Martín
Sensors 2020, 20(19), 5624; https://doi.org/10.3390/s20195624 - 1 Oct 2020
Cited by 17 | Viewed by 3622
Abstract
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was [...] Read more.
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters Full article
(This article belongs to the Section Optical Sensors)
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17 pages, 3603 KiB  
Article
Views of Farmers and Industrial Entrepreneurs on the Iberian Pig Quality Standard: An In-Depth Interview Research Study
by Alberto Ortiz, Natalia Carrillo, Ahmed Elghannam, Miguel Escribano and Paula Gaspar
Animals 2020, 10(10), 1772; https://doi.org/10.3390/ani10101772 - 30 Sep 2020
Cited by 5 | Viewed by 2626
Abstract
Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic [...] Read more.
Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula. Regarding the changes to the Quality Standard that industrial entrepreneurs and farmers are currently demanding, a qualitative research study has been developed through 14 in-depth interviews with the purpose of understanding the perception of Iberian pig farmers and industrial entrepreneurs of the requirements of the currently-effective Quality Standard, as well as the conditions under which this is being applied. The results showed a consensus amongst the majority of the participants in aspects such as the maintenance of the breed base as 100% Iberian for reproductive females, weight and age requirements at the time of slaughter for the montanera category and the manufacturing lengths for dry-cured products. On the other hand, there were discrepancies between the requirements defined by the Quality Standard and those requested by the respondents for the non-free-range fodder-fed and free-range fodder-fed categories, with the industrial entrepreneurs and farmers being inclined towards the reduction in the age of slaughter of the former and the distinction in the production conditions of the latter. Full article
(This article belongs to the Special Issue Innovative Production Strategies for High-Quality, Traditional Pig Products)
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14 pages, 1208 KiB  
Article
Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
by Ángela Alcazar Rueda, José Marcos Jurado, Fernando de Pablos and Manuel León-Camacho
Foods 2020, 9(1), 82; https://doi.org/10.3390/foods9010082 - 12 Jan 2020
Cited by 8 | Viewed by 4102
Abstract
In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, [...] Read more.
In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography–mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52–164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg−1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids. Full article
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
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21 pages, 511 KiB  
Article
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
by Diego L. García-González, Ramón Aparicio and Ramón Aparicio-Ruiz
Molecules 2013, 18(4), 3927-3947; https://doi.org/10.3390/molecules18043927 - 3 Apr 2013
Cited by 72 | Viewed by 7398
Abstract
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds [...] Read more.
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the volatile and amino acid compositions of forty-one dry cured hams from Spain and France were determined to establish associations between them. The samples included different pig breeds (non Iberian vs. Iberian), which were additionally affected by different maturation times and feeding types (acorn vs. fodder). Results showed that 20 volatile compounds were able to distinguish Iberian and non Iberian hams, and 16 of those had relevant sensory impact according to their odor activity values. 3-Methylbutanol, 2-heptanol and hexanal were among the most concentrated volatile compounds. In the case of non-volatile compounds, the concentrations of amino acids were generally higher in Iberian hams, and all the amino acids were able to distinguish Iberian from non Iberian hams with the exception of tryptophan and asparagine. A strong correlation of some amino acids with volatile compounds was found in the particular case of alcohols and aldehydes when only Iberian hams were considered. The high correlation values found in some cases proved that proteolysis plays an important role in aroma generation. Full article
(This article belongs to the Special Issue Flavors and Fragrances)
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