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dc.contributor.authorBou, Ricard
dc.contributor.authorLlauger, Mar
dc.contributor.authorArnau, Jacint
dc.contributor.authorOlmos, Alejandro
dc.contributor.authorFulladosa, Elena
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-04-21T06:11:48Z
dc.date.issued2020-03-09
dc.identifier.citationBou, Ricard, Mar Llauger, Jacint Arnau, Alejandro Olmos, and Elena Fulladosa. 2020. "Effects Of Post Mortem Ph And Salting Time On Zinc-Protoporphyrin Content In Nitrite-Free Serrano Dry-Cured Hams". Food Research International 133: 109156. Elsevier BV. doi:10.1016/j.foodres.2020.109156.ca
dc.identifier.issn0963-9969ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/714
dc.description.abstractThere is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed to examine the effect of pH at 24 h post mortem (pHSM24h ≤ 5.4; 5.4 > pHSM24h < 5.9; pHSM24h ≥5.9) and salting time (standard vs reduced) on zinc-protoporphyrin content, heme content and other physicochemical parameters of Serrano dry-cured hams manufactured without the addition of curing agents. Results showed that in those hams with higher post mortem pH heme content was increased whereas ZnPP content and proteolysis index were decreased. Reduced salting time decreased salt content whereas ZnPP and heme contents remained unaffected. Lower post mortem pH and reduced salting time led to a higher content in various free fatty acids which, in turn, were found to correlate positively with ZnPP formation. However, the observed changes in heme and ZnPP contents had no effect on the instrumental color of the final product.ca
dc.format.extent35ca
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.titleEffects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hamsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-03-09T01:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2013-12745/ES/ /ca
dc.relation.projectIDCDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAMca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2020.109156ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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