ImpactU Versión 3.11.2 Última actualización: Interfaz de Usuario: 16/10/2025 Base de Datos: 29/08/2025 Hecho en Colombia
EVALUACIÓN DE LOS CAMBIOS FISICOQUÍMICOS PRODUCIDOS POR LA COMPOSICIÓN DE SAL EN LA FORMULACIÓN DE JAMÓN COCIDO EVALUATION OF PHYSICOCHEMICAL CHANGES INDUCED BY SALT COMPOSITION DURING THE FORMULATION OF COOKED HAM
In order to prepare cooked ham, we mixed three formulations with different salt levels; 1.30%, 1.70% y 2.15%, these characteristics were compared with the commercial low – sodium ham. With the aim to evaluate the salt effect on the ham’s physicochemical characteristics, we analyze the chemical composition, the TPA and color. Our results suggest a remarkable effect from salt composition to cooked ham’s elasticity, hardness, cohesiveness, L *, a * and b * characteristics. So the ham with 1.30% salt concentration was selected because its characteristics are more similar to commercial low – sodium ham.
