Tag Archives: dry-cured ham

Sodium mobility on dry-cured ham studied by T2 relaxation times

“High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics” Pierre A. Picoueta, Xavier Sala, Núria Garcia-Gila, Pau Nolis, Maddalena Colleo, Teodor Parella, Jacint Arnau. Innovative Food Science & Emerging Technologies. Available online 4 August 2012. DOI: 10.1016/j.ifset.2012.07.008

High pressure processing (HPP) has become a popular method to reduce bacterial load on dry-cured ham. However, HPP processed hams tend to present higher saltiness than non-processed ones. In this study was evaluated the effect of processing Biceps femoris samples of 9 dry-cured hams aged for 15 months at a pressure of 0.1, 300, 600 and 900 MPa. 23Na-Nuclear Magnetic Resonance (NMR) relaxation values were used to determine the mobility of sodium. Continue reading Sodium mobility on dry-cured ham studied by T2 relaxation times