کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450642 1109657 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile profile and microbiological characterization of hollow defect in dry-cured ham
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Volatile profile and microbiological characterization of hollow defect in dry-cured ham
چکیده انگلیسی

This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were < 2 log CFU g− 1 and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 86, Issue 3, November 2010, Pages 801–807
نویسندگان
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