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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

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dc.contributor.author Pérez-Santaescolástica, C. es_ES
dc.contributor.author Carballo, J. es_ES
dc.contributor.author Fulladosa, E. es_ES
dc.contributor.author Garcia-Perez, J.V. es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Lorenzo, J.M es_ES
dc.date.accessioned 2019-09-05T20:05:41Z
dc.date.available 2019-09-05T20:05:41Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/125134
dc.description.abstract [EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI > 36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P<.001) decreased the instrumental adhesiveness of dry-cured hams from 85.27 g for CO to 40.59 and 38.68 g for US and CV groups, respectively. The total free amino acid content was significantly (P<.001) affected by both treatments, presenting higher values the samples from the US group (6691.5 vs. 6067.5 vs. 5278.2 mg/100 g dry matter for US, CV and CO groups, respectively). No significant differences were observed between US and CV treatments. All the individual free amino acids were influenced by ultrasound and temperature treatments, showing the highest content in sliced dry-cured ham submitted to ultrasounds at 50 degrees C, except for isoleucine which presented the highest level in samples from CV group. Similarly, significant differences (P<.05) were also detected in the total volatile compound content between CO and US groups, with a higher concentration in the CO batch (56,662.84 AU x 10(3)/g of dry-cured ham) than in the US treatment (45,848.47 AU x 10(3)/g of dry-cured ham), being the values in the CV treatment intermediate (48,497.25 AU x 10(3)/g of dry-cured ham). Aldehydes, ethers and esters, carboxylic acids and sulphur compounds were more abundant in the CO group, while CV group showed higher concentrations of ketones, alcohols and nitrogen compounds. es_ES
dc.description.sponsorship This research was supported by Grant RTA 2013-00030-CO3-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation INIA/RTA2013-00030-C03-02 es_ES
dc.relation INIA/CPD2015-0212
dc.relation CYTED/116RT0503
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Adhesiveness es_ES
dc.subject Dry-cured ham es_ES
dc.subject Free amino acid content es_ES
dc.subject Heat treatment es_ES
dc.subject Proteolysis es_ES
dc.subject Ultrasound treatment es_ES
dc.subject Volatile compounds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2018.08.006 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.; Benedito Fort, JJ.; Lorenzo, J. (2018). Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile. Food Research International. 114:140-150. https://doi.org/10.1016/j.foodres.2018.08.006 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodres.2018.08.006 es_ES
dc.description.upvformatpinicio 140 es_ES
dc.description.upvformatpfin 150 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 114 es_ES
dc.identifier.pmid 30361010
dc.relation.pasarela S\379102 es_ES
dc.contributor.funder CYTED Ciencia y Tecnología para el Desarrollo
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria


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