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dc.contributor.authorColl-Brasas, E.
dc.contributor.authorArnau, J.
dc.contributor.authorGou, P.
dc.contributor.authorLorenzo, J.M.
dc.contributor.authorGarcía-Pérez, J.V.
dc.contributor.authorFulladosa, E.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-11T14:09:01Z
dc.date.available2020-02-22T23:01:20Z
dc.date.issued2019-02-22
dc.identifier.citationColl-Brasas, E., J. Arnau, P. Gou, J.M. Lorenzo, J.V. García-Pérez, and E. Fulladosa. 2019. "Effect Of High Pressure Processing Temperature On Dry-Cured Hams With Different Textural Characteristics". Meat Science 152: 127-133. Elsevier BV. doi:10.1016/j.meatsci.2019.02.014.ca
dc.identifier.issn0309-1740ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/294
dc.description.abstractHigh pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 ºC, 20 ºC and 35 ºC in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F0) and lightness (L*) values and a decrease of softness/pastiness (Y2 and Y90) and redness (a*) values at any processing temperatures. However, the increase of F0 and L* values was more pronounced in non–pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35ºC) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.ca
dc.format.extent20ca
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.titleEffect of high pressure processing temperature on dry-cured hams with different textural characteristicsca
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-C03-01/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.meatsci.2019.02.014ca
dc.contributor.groupTecnologia Alimentàriaca


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