Now showing items 1-5 of 5
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
(Food Research International, 2018-03-02) Qualitat i Tecnologia Alimentària
Defective 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 ...
Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process
(LWT - Food Science and Technology, 2021-03-10) Qualitat i Tecnologia Alimentària
Pastiness 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 ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(Elsevier, 2018-12-26) Qualitat i Tecnologia Alimentària
The 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 ...
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
(Elsevier, 2018-08-04) Qualitat i Tecnologia Alimentària
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Meat Science, 2018-02-01) Qualitat i Tecnologia Alimentària
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg ...