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Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

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Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

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dc.contributor.author Corona Jiménez, Edith es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2017-01-27T14:14:55Z
dc.date.available 2017-01-27T14:14:55Z
dc.date.issued 2013-10
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10251/77417
dc.description.abstract Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 MPa/6 min) or cold storage (6 °C/120 days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic velocity, textural properties and fat content were determined in the ham packages. The ultrasonic velocity was related to the ham hardness, which depends on the sample composition. HPT induced molecular alterations which resulted in an average increase in the hardness of lean tissue of 0.2 N and one of 0.3 N in that of fatty tissue. These textural changes give rise to a velocity increase (8 m/s for lean and 17 m/s for fatty tissue). The cold storage of the Iberian hamalso led to an increase in hardness (average 1.10 N) and ultrasonic velocity (average 70 m/s). Therefore, the non-destructive ultrasonic technique could be a reliable method with which to assess the textural changes induced by HPT or cold storage on packaged dry-cured ham. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain (Project RTA 2010-00029-C04-02). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Economia y Competitividad, Spain RTA 2010-00029-C04-02 es_ES
dc.relation.ispartof Meat Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ultrasound es_ES
dc.subject Non-destructive es_ES
dc.subject Texture es_ES
dc.subject High Pressure es_ES
dc.subject Treatment es_ES
dc.subject Cold Storage es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.meatsci.2013.05.008
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Corona Jimenez, E.; García Pérez, JV.; Mulet Pons, A.; Benedito Fort, JJ. (2013). Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage. Meat Science. 95(2):389-395. doi:10.1016/j.meatsci.2013.05.008 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.meatsci.2013.05.008 es_ES
dc.description.upvformatpinicio 389 es_ES
dc.description.upvformatpfin 395 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 95 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 248659 es_ES


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