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dc.contributor.authorPérez-Santaescolástica, C.
dc.contributor.authorCarballo, J.
dc.contributor.authorFulladosa, E.
dc.contributor.authorGarcía-Perez, J.V.
dc.contributor.authorBenedito, J.
dc.contributor.authorLorenzo, J.M.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-04-15T14:42:09Z
dc.date.available2019-04-15T14:42:09Z
dc.date.issued2018-03-02
dc.identifier.citationPérez-Santaescolástica, C., J. Carballo, E. Fulladosa, José V. Garcia-Perez, J. Benedito, and J.M. Lorenzo. 2018. "Effect Of Proteolysis Index Level On Instrumental Adhesiveness, Free Amino Acids Content And Volatile Compounds Profile Of Dry-Cured Ham". Food Research International 107: 559-566. Elsevier BV. doi:10.1016/j.foodres.2018.03.001.ca
dc.identifier.issn0963-9969ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/305
dc.description.abstractDefective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry-cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified according to their PI: low PI (<32%), medium PI (32–36%) and high PI (>36%). Instrumental adhesiveness was affected by PI, showing the lowest values in the batch with low PI. Significant differences (P < 0.05) among groups were found in six amino acids: serine, taurine, cysteine, methionine, isoleucine and leucine. The content of leucine, serine, methionine, and isoleucine significantly (P < 0.05) increased as the proteolysis index rose. However, taurine and cysteine content showed an opposite behaviour, reaching the highest values in the dry-cured hams with low PI. Significant differences (P < 0.001) in the total content of volatile compounds among ham groups were observed, with the highest concentration in the batch with low PI, and decreasing the concentration as the PI increased. Regarding the different chemical families of volatiles, the hydrocarbons (the main family), alcohols, aldehydes, ketones and acids were more abundant in the hams showing the lowest PI. Esters did not show significant differences among the three batches of hams studied. The present study demonstrated that, apart from the effect on the adhesiveness, an excessive proteolysis seems to be associated with negative effects on the taste and aroma of the dry-cured ham.ca
dc.format.extent32ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Research Internationalca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile 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.embargo.terms12 mesosca
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.2018.03.001ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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