project - EIP-AGRI Operational Group
Optimisation of product homogeneity and reduction of residual brine in the cured ham industry
Optimización de la homogeneidad de producto y reducción de salmueras residuales en la industria elaboradora de jamones curados
Kontext
Cured ham production in Catalonia is an important part of the economy. Cured ham is the pork product with the highest economic value, generating a turnover of over €1 bn (Alimarket, 2016). Despite its economic importance, cured ham has been identified by several organisations as an unhealthy product, due to its high salt content.
Reducing the salt content in cured ham is not easy. This is partly due to the great variability of salt content between batches and within the same batch. The current process of curing ham produces very heterogeneous products. Therefore, before reducing the salt content, heterogeneity of production must first be reduced, subsequently reducing the salt content while maintaining the safety and quality (appropriate texture and aroma) of all production.
In addition, there is a clear interest on the part of society in consuming healthier products.
Therefore, companies seek to incorporate nutritional claims such as ‘low salt’. These products improve company competitiveness as long as the product maintains the same quality as the traditional product and the information is true.
The aim of this project is to develop innovative salting systems for the production of cured ham with a lower, homogeneous salt content, thereby reducing the discharge of residual brine and decreasing energy spending.
Objectives
The overall objective of this project was to optimise cured ham processing in order to obtain a product that is healthier (lower salt content) and higher quality (no defects and the salt bliss point), while maintaining food safety (Listeria) and using a sustainable process (reduction in brine discharges and energy costs).
Objectives
El objetivo general de este proyecto ha sido la optimización del procesamiento del jamón curado para lograr un producto más saludable (reducido en sal), de mayor calidad (sin defectos y en el punto deseado de sal), el mantenimiento de la seguridad alimentaria (Listeria), y el uso de un procesamiento sostenible (reducción de las emisiones de salmuera y gasto energético).
Activities
Several actions have been carried out at different stages of processing:
1. Identify the most suitable raw material to permit processing that produces safe, low-salt, cured ham that is free of sensory defects.
2. Define the improvement actions during the salting process to reduce the variability of the product’s salt content and brine discharges without loss of quality.
3. Readjustment of the salting process to reduce variability in the product salt content and decrease energy use during the drying process.
4. Characterisation, classification and specific labelling of the product, incorporating nutritional declarations and improving the competitiveness of the product.
Activities
Las acciones llevadas a cabo fueron:
- Identificar la materia prima más adecuada para lograr un jamón curado reducido en sal, seguro y sin defectos sensoriales.
- Definir las acciones de mejora durante la etapa de salado para disminuir la variabilidad del contenido de sal de la producción y las emisiones de salmuera, manteniendo la calidad del producto.
- Reajuste del proceso de salazón para reducir la variabilidad del contenido de sal de la producción y el gasto energético durante el secado, logrando lotes homogéneos de fácil gestión.
- Caracterización, clasificación y etiquetado específico de la producción para incorporar alegaciones nutricionales y mejorar la competitividad del producto.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Ort
- Main geographical location
- Girona
EUR 173 098.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Ressourcen
Audiovisual materials
Contacts
Project coordinator
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INNOVACC
Project coordinator