Show simple item record

dc.contributor.authorColl-Brasas, E.
dc.contributor.authorLaguna, L.
dc.contributor.authorTárrega, A.
dc.contributor.authorArnau, J.
dc.contributor.authorClaret, A.
dc.contributor.authorFulladosa, E.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-06-17T12:46:23Z
dc.date.available2022-03-24T12:00:22Z
dc.date.issued2021-03-10
dc.identifier.citationColl-Brasas, E., L. Laguna, A. Tárrega, J. Arnau, A. Claret, and E. Fulladosa. 2021. "Evaluation Of Dry-Cured Ham Pastiness Through Rheological Measurements Of Aqueous Extracts Obtained In Vitro Mimicking The Mastication Process". LWT 145: 111272. doi:10.1016/j.lwt.2021.111272.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1293
dc.description.abstractPastiness is a dry-cured ham defect that can be determined by sensory and chemical analysis. Since pastiness produces an increase of saliva viscosity, rheology might be useful to instrumentally evaluate this defect. The aim of this study was to evaluate the rheological behaviour of water extracts obtained in vitro mimicking the mastication of dry-cured ham samples with different pastiness intensities. Commercial samples from different groups (non-pastiness (NPG), medium pastiness (MPG) and high pastiness (HPG) groups) were sensorially and rheologically analysed. Effect of temperatures and HPP treatments at 7 °C, 20 °C and 35 °C were also evaluated. Results showed that apparent viscosity of the water extracts increased with the increase of pastiness and decreased with temperature. Significant differences (p < 0.05) were observed between NPG/MPG and HPG samples and between 25 °C and 37 °C in HPG. After HPP, sensory pastiness disappeared in samples from MPG at any temperature and decreased from 6.8 to 0.2 in samples from HPG only when HPP35 was used. Although the increase on viscosity of oral fluid is related to the sensory pastiness, other factors seem to be involved in the mechanism of pastiness perception. Despite this, HPG samples can be distinguished from MPG and NPG samples.ca
dc.format.extent28ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEvaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication processca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
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.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2021.111272ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


Files in this item

 
 

This item appears in the following Collection(s)

Show simple item record

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