Pérez Palacios, T.; Ruiz Carrascal, J.; Martín, D.; Barat Baviera, JM.; Antequera, T. (2011). Pre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham. Food Science and Technology International. 17(2):127-133. doi:10.1177/1082013210381435
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80546
Title:
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Pre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham
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Author:
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Pérez Palacios, Trinidad
Ruiz Carrascal, Jorge
Martín, Diana
Barat Baviera, José Manuel
Antequera, T.
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de 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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Issued date:
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Abstract:
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[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed ...[+]
[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.
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Subjects:
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Pre-cure freezing
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Iberian ham
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Physicochemical analysis
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Texture analysis
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Sensory analysis
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Copyrigths:
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Cerrado |
Source:
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Food Science and Technology International. (issn:
1082-0132
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DOI:
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10.1177/1082013210381435
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Publisher:
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SAGE Publications (UK and US)
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Publisher version:
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http://doi.org/10.1177/1082013210381435
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Project ID:
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Ministerio de Ciencia y Tecnologia, Spain [PTR1995-0754-OP-03-03]
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Thanks:
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This study was supported by the Ministerio de Ciencia y Tecnologia. Secretaria de Estado de Politica Cientifica y Tecnologica proyect entitled Desarrollo de una tecnologia basada en el saldo y descongelacion en salmuera ...[+]
This study was supported by the Ministerio de Ciencia y Tecnologia. Secretaria de Estado de Politica Cientifica y Tecnologica proyect entitled Desarrollo de una tecnologia basada en el saldo y descongelacion en salmuera saturada, con y sin empleo de la impregnacion a vacio, para la obtencion de jamones curados a partir de perniles congelados (Ref. PTR1995-0754-OP-03-03). Trinidad Perez Palacios thanks the "Junta de Extremadura'' for the pre-doctoral grant. Authors are grateful to RESTI industry for manufacturing the samples of this research and the panelists for their participation in the sensory analysis.
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Type:
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Artículo
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