کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503185 | 1554057 | 2018 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
ترجمه فارسی عنوان
تمایز قارچ خشک شده از روش های مختلف پردازش با استفاده از ترکیبات فرار، تجزیه و تحلیل فیزیکی و شیمیایی و حسی
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46-49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 137, March 2018, Pages 217-227
Journal: Meat Science - Volume 137, March 2018, Pages 217-227
نویسندگان
Sandra PetriÄeviÄ, Nives MaruÅ¡iÄ RadovÄiÄ, Katarina LukiÄ, Eddy ListeÅ¡, Helga MediÄ,