The objective of the study was to reduce the salt content of typical Italian dry-cured ham by at least 25%, to meet the “reduced salt” claim. Salt reduction needs process adjustments to maintain product safety and quality in the absence of nitrites. A way was to reduce the salt input and to shorten the salting period compared to the conventional process. The cold drying period of reduced salt (RS) hams was extended, to decrease a_w below 0.97 in inner parts and obtain the same safety conditions of control hams (CS). In RS dry-cured hams the salt reduction was accomplished, the generation of biogenic amines was lower than the threshold values generating toxic effects, and color was the same as in the CS ones. However, in RS proteolysis increased, contributing to texture softening. A strengthened salt diffusion from backside rind could contribute to counteract the rise in proteolysis of biceps femoris muscle, depleted of salt during the process of RS hams.

该研究的目的是将典型的意大利干腌火腿的含盐量至少降低25％，以满足“减少盐分”的要求。减少盐分需要调整工艺，以在没有亚硝酸盐的情况下保持产品安全和质量。与传统方法相比，一种方法是减少盐分输入并缩短盐化时间。延长了减盐（RS）火腿的冷干时间，以减少_w内部零件低于0.97，并获得与控制火腿（CS）相同的安全条件。在RS干腌火腿中，盐还原作用得以实现，生物胺的生成量低于产生毒性作用的阈值，并且颜色与CS相同。然而，在RS中，蛋白水解增加，有助于质地软化。盐从背面果皮的扩散增强可能有助于抵消股二头肌肌肉的蛋白水解作用的增加，在火腿火腿过程中盐分耗尽。