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dc.contributor.authorBou, Ricard
dc.contributor.authorLlauger, Mar
dc.contributor.authorArnau, Jacint
dc.contributor.authorFulladosa, Elena
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2018-12-21T15:00:51Z
dc.date.available2019-06-25T09:42:20Z
dc.date.issued2018-02-01
dc.identifier.citationBou, Ricard, Mar Llauger, Jacint Arnau, and Elena Fulladosa. 2018. "Zinc-Protoporphyrin Content In Commercial Parma Hams Is Affected By Proteolysis Index And Marbling". Meat Science 139: 192-200. Elsevier BV. doi:10.1016/j.meatsci.2018.01.027.ca
dc.identifier.issn0309-1740ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/133
dc.description.abstractThe contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling.ca
dc.format.extent33ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofMeat Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleZinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marblingca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versionpostprintca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDINIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-03/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ca
dc.relation.projectIDMICINN/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2013-12745/ES/ /ca
dc.subject.udc663/664 - Aliments i nutrició. Enologia. Olis. Greixosca
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2018.01.027ca
dc.contributor.groupTecnologia Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/