Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags
Ana Fuentes, S. Verdú, C. Fuentes, R. Grau, J. M. Barat

Last modified: 02-01-2019


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.

Keywords: sodium replacement; water vapour permeable bags; dry-cured loin; salt content; physicochemical parameters .


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