Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
Autor/a
Coll-Brasas, E.
Gou, P.
Arnau, J.
Olmos, A.
Fulladosa, E.
Fecha de publicación
2020-10-30ISSN
0309-1740
Resumen
The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying for 45 days at 5 °C, they were dried at 10, 15 or 20 °C until reaching 33% weight loss and, thereafter, dried at 25 °C until reaching 36 or 40% weight loss. The salting time, drying temperature and target weight loss significantly affected the texture and incidence of white film and tyrosine crystals. A beneficial effect of drying at 20 °C on texture was found, which was especially important for low target weight loss (33%). Besides, hams dried at 20 °C and those with 40% weight loss showed higher incidence of tyrosine crystals. Contour plots and predictive models for texture can be used to define optimal processing parameters
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
27
Publicado por
Elsevier
Publicado en
Meat Science
Citación
Coll-Brasas, E., P. Gou, J. Arnau, A. Olmos, and E. Fulladosa. 2021. "Processing Parameters Involved In The Development Of Texture And Tyrosine Precipitates In Dry-Cured Ham: Modelisation Of Texture Development". Meat Science 172: 108362. doi:10.1016/j.meatsci.2020.108362.
Número del acuerdo de la subvención
CDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAM
Program
Qualitat i Tecnologia Alimentària
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