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dc.contributor.authorPérez-Santaescolástica, C.
dc.contributor.authorCarballo, J.
dc.contributor.authorFulladosa, E.
dc.contributor.authorMunekata, P.E.S.
dc.contributor.authorBastianello Campagnol, P.C.
dc.contributor.authorGómez, B.
dc.contributor.authorLorenzo, J.M.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-15T14:18:05Z
dc.date.available2019-12-26T23:01:15Z
dc.date.issued2018-12-26
dc.identifier.citationPérez-Santaescolástica, C., J. Carballo, E. Fulladosa, P.E.S. Munekata, P.C. Bastianello Campagnol, B. Gómez, and J.M. Lorenzo. 2019. "Influence Of High-Pressure Processing At Different Temperatures On Free Amino Acid And Volatile Compound Profiles Of Dry-Cured Ham". Food Research International 116: 49-56. Elsevier BV. doi:10.1016/j.foodres.2018.12.039.ca
dc.identifier.issn0963-9969ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/303
dc.description.abstractThe effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact on chemical characteristics, which are widely related with sensorial parameters. Vacuum-packed slices from 120 dry-cured hams were used. These slices were submitted to four different treatments: without application of pressure or temperature (CO), high pressure treatment at 0 °C (HPP-0), high pressure treatment at 20 °C (HPP-20), and high-pressure treatment at 35 °C (HPP-35). The effect of the treatments on free amino acids and volatile compounds profile was evaluated. The HPP-35 treatment significantly (P < 0.001) increased the total free amino acid content (6415.63 mg/100g dry matter) when compared to the contents of the CO, HPP-0 and HPP-20 treatments (5313.16, 4787.30 and 5072.48 mg/100g dry matter, respectively). Significant differences were also found among treatments in the content of 13 individual free amino acids, and HPP-35 samples presented the highest values in 12 of them. Similarly, the total volatile compound content was influenced by temperature-assisted HPP treatments. The HPP-35 treated samples showed the highest content (78,415.27 AU × 103/g dry-cured ham) and the HPP-0 treated samples the lowest content (28,584.14 AU × 103/g dry-cured ham). No significant differences were observed between CO and HPP-20 treatments. The fractions of volatile compounds derived from lipolysis, proteolysis and microbial activity were significantly modified by the different treatments. HPP-0 samples presented lower values of alcohol and hydrocarbon contents, whereas HPP-35 samples showed higher ketone and ester contents.ca
dc.format.extent20ca
dc.language.isoengca
dc.relation.ispartofElsevierca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleInfluence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured hamca
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.foodres.2018.12.039ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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