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Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

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Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

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Flores, M.; Aristoy Albert, MC.; Antequera, T.; Barat Baviera, JM.; Toldrá Vilardell, F. (2012). Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham. Food Microbiology. 29(2):247-254. doi:10.1016/j.fm.2011.06.011

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80543

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Title: Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and ...[+]
Subjects: Accelerated proessing , Enzymes , Free amino acids , Free fatty acids , Iberian ham , Lipases , Proteases , Sensory , Brine , Inorganic salt , Peptide hydrolase , Triacylglycerol lipase , Animal , Article , Chemistry , Enzymology , Evaluation , Food preservation , Human , Meat , Methodology , Skeletal muscle , Swine , Taste , Animals , Humans , Lipase , Meat Products , Muscle, Skeletal , Peptide Hydrolases , Salts
Copyrigths: Cerrado
Source:
Food Microbiology. (issn: 0740-0020 )
DOI: 10.1016/j.fm.2011.06.011
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.fm.2011.06.011
Thanks:
Financial support from PETRI by the Ministry of Science and Innovation (PTR-1995-0754-OP-03) is fully acknowledged. Work was carried out under the Unidad Asociada IIAD (UPV) - IATA (CSIC) framework. The authors are grateful ...[+]
Type: Artículo

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