کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4363087 1301538 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
چکیده انگلیسی

Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and sensory quality of Iberian dry-cured hams was analysed. The frozen hams were simultaneously thawed and salted with saturated brine, with and without vacuum pulses, and were compared to hams thawed under refrigeration and traditionally salted. The peptidase and lipase activities were measured at the end of salting and post-salting stages. The activity of cathepsin B+L was reduced in the two brine salted batches while few differences among batches were observed for the other peptidases. Several lipase activities were significantly reduced in the two brine salted batches. The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end. The long ripening time makes these differences negligible and the consumer did not appreciate any differences between the sensory quality of Iberian brine/thawed hams and traditional Iberian thawed pile salted hams.


► Accelerated salting process for frozen dry-cured hams.
► Combined brine thawing and salting of hams in just one stage.
► Sensory quality of hams unaffected by brine thawing and salting.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 29, Issue 2, April 2012, Pages 247–254
نویسندگان
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