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dc.contributor.authorContreras, M.
dc.contributor.authorBenedito, J.
dc.contributor.authorQuiles, A.
dc.contributor.authorLorenzo, J. M.
dc.contributor.authorFulladosa, E.
dc.contributor.authorGarcia-Perez, J. V.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-05-05T06:28:46Z
dc.date.issued2020-03-16
dc.identifier.citationContreras, M., J. Benedito, A. Quiles, J.M. Lorenzo, E. Fulladosa, and J.V. Garcia-Perez. 2020. "Correction Of Defective Textures In Packaged Dry-Cured Pork Ham By Applying Conventional And Ultrasonically-Assisted Mild Thermal Treatments". LWT 126: 109283. Elsevier BV. doi:10.1016/j.lwt.2020.109283.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/772
dc.description.abstractPastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural and microstructural changes of dry-cured pork ham, with different pastiness levels, subjected to conventional and ultrasonically-assisted corrective mild thermal treatments. Pastiness was assessed by an expert sensory panel and hams were classified into three categories: high (HP), medium (MP) and no (NP) pastiness. Ham samples (n = 108) were heated (40 and 50 °C) with power ultrasound (PuS) and without (CV) PuS application. After heating, all of the textural parameters assessed were improved. Hardness increased by 102% and adhesiveness decreased by 55% and the ham became less viscoelastic. The largest modifications were found in the samples heated at 50 °C and no differences were found between CV and PuS treatments. The microstructure of pasty samples revealed that the treatment produced a shrinkage of the myofibrils, which could explain the increase in hardness and the improvement in texture of defective ham.ca
dc.format.extent29ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleCorrection of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatmentsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-03-16T01:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDINIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/SOLTEXJAMca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2020.109283ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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