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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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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 2020-06-16T03:45:36Z
dc.date.available 2020-06-16T03:45:36Z
dc.date.issued 2018-05 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/146435
dc.description.abstract [EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry-cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified according to their PI: low PI ( < 32%), medium PI (32-36%) and high PI ( > 36%). Instrumental adhesiveness was affected by PI, showing the lowest values in the batch with low PI. Significant differences (P < 0.05) among groups were found in six amino acids: serine, taurine, cysteine, methionine, isoleucine and leucine. The content of leucine, serine, methionine, and isoleucine significantly (P < 0.05) increased as the proteolysis index rose. However, taurine and cysteine content showed an opposite behaviour, reaching the highest values in the dry-cured hams with low PI. Significant differences (P < 0.001) in the total content of volatile compounds among ham groups were observed, with the highest concentration in the batch with low PI, and decreasing the concentration as the PI increased. Regarding the different chemical families of volatiles, the hydrocarbons (the main family), alcohols, aldehydes, ketones and acids were more abundant in the hams showing the lowest PI. Esters did not show significant differences among the three batches of hams studied. The present study demonstrated that, apart from the effect on the adhesiveness, an excessive proteolysis seems to be associated with negative effects on the taste and aroma of the dry-cured ham. 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. 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.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Ham texture es_ES
dc.subject Pastiness es_ES
dc.subject Proteolysis es_ES
dc.subject Texture defects es_ES
dc.subject Nitrogen fraction es_ES
dc.subject Aroma es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2018.03.001 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CYTED//116RT0503//MARCAS DE CALIDAD DE CARNE Y PRODUCTOS CARNICOS IBEROAMERICANOS/MARCARNE/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ 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). Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham. Food Research International. 107:559-566. https://doi.org/10.1016/j.foodres.2018.03.001 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodres.2018.03.001 es_ES
dc.description.upvformatpinicio 559 es_ES
dc.description.upvformatpfin 566 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 107 es_ES
dc.identifier.pmid 29580520 es_ES
dc.relation.pasarela S\379101 es_ES
dc.contributor.funder CYTED Ciencia y Tecnología para el Desarrollo es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


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