Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltines...
Gespeichert in:
| Veröffentlicht in: | Meat science 2015-09, Vol.107, p.39-48 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 48 |
|---|---|
| container_issue | |
| container_start_page | 39 |
| container_title | Meat science |
| container_volume | 107 |
| creator | Lorido, Laura Estévez, Mario Ventanas, Jesús Ventanas, Sonia |
| description | The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p |
| doi_str_mv | 10.1016/j.meatsci.2015.03.025 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1686067428</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174015000868</els_id><sourcerecordid>1686067428</sourcerecordid><originalsourceid>FETCH-LOGICAL-c365t-44f45279b9c2f83b5fd42fc052bbd1fdbde3f03a524bcbd973495beb7dd6d1363</originalsourceid><addsrcrecordid>eNqFkLluGzEURYnARiQr-YQELNPMmOssVRAIiW3AgAvbNcHlEaEwi0JyhOjvTUdyWlfvFnfBOwh9oaSmhDbXu3oEnZMNNSNU1oTXhMkPaE27lleC8u4CrQknfUVbQVboKqUdIYRy1n1EKyZ7LjvRrZF61EPGenI4TDnqcUl2GXTEXmc8zq7oDNgdJz0Gi_cQLexzmCc8e-wHfZiX-C-c4W9eIpQS7OKxskU7_FuP6RO69HpI8Pl8N-j518-n7W11_3Bzt_1xX1neyFwJ4YVkbW96y3zHjfROMG-JZMY46p1xwD3hWjJhrHF9y0UvDZjWucZR3vAN-nbq3cf5zwIpqzEkC8OgJ5iXpGjTNaRpBeuKVZ6sNs4pRfBqH8Oo41FRol7Zqp06s1WvbBXhqrAtua_nicWM4P6n3mAWw_eTAcqjhwBRlQqYLLgQwWbl5vDOxAvLWo9I</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1686067428</pqid></control><display><type>article</type><title>Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Lorido, Laura ; Estévez, Mario ; Ventanas, Jesús ; Ventanas, Sonia</creator><creatorcontrib>Lorido, Laura ; Estévez, Mario ; Ventanas, Jesús ; Ventanas, Sonia</creatorcontrib><description>The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p<0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p<0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.
•IMF and salt content of dry-cured hams influence dynamic perception of flavour and texture.•IMF revealed a suppression effect on saltiness perception in Iberian hams.•TI results of Iberian hams were more affected by salt and IMF content compared to Serrano ones.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2015.03.025</identifier><identifier>PMID: 25935848</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adult ; Animals ; Body Composition ; Desiccation ; Dietary Fats - analysis ; Dry-cured hams ; Female ; Food Handling - methods ; Hardness ; Humans ; Intramuscular fat ; Male ; Meat - analysis ; Meat - standards ; Middle Aged ; Muscle, Skeletal ; Salt ; Sodium Chloride, Dietary - analysis ; Species Specificity ; Swine ; Taste ; Time–intensity</subject><ispartof>Meat science, 2015-09, Vol.107, p.39-48</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-44f45279b9c2f83b5fd42fc052bbd1fdbde3f03a524bcbd973495beb7dd6d1363</citedby><cites>FETCH-LOGICAL-c365t-44f45279b9c2f83b5fd42fc052bbd1fdbde3f03a524bcbd973495beb7dd6d1363</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2015.03.025$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25935848$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lorido, Laura</creatorcontrib><creatorcontrib>Estévez, Mario</creatorcontrib><creatorcontrib>Ventanas, Jesús</creatorcontrib><creatorcontrib>Ventanas, Sonia</creatorcontrib><title>Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p<0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p<0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.
•IMF and salt content of dry-cured hams influence dynamic perception of flavour and texture.•IMF revealed a suppression effect on saltiness perception in Iberian hams.•TI results of Iberian hams were more affected by salt and IMF content compared to Serrano ones.</description><subject>Adult</subject><subject>Animals</subject><subject>Body Composition</subject><subject>Desiccation</subject><subject>Dietary Fats - analysis</subject><subject>Dry-cured hams</subject><subject>Female</subject><subject>Food Handling - methods</subject><subject>Hardness</subject><subject>Humans</subject><subject>Intramuscular fat</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Meat - standards</subject><subject>Middle Aged</subject><subject>Muscle, Skeletal</subject><subject>Salt</subject><subject>Sodium Chloride, Dietary - analysis</subject><subject>Species Specificity</subject><subject>Swine</subject><subject>Taste</subject><subject>Time–intensity</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkLluGzEURYnARiQr-YQELNPMmOssVRAIiW3AgAvbNcHlEaEwi0JyhOjvTUdyWlfvFnfBOwh9oaSmhDbXu3oEnZMNNSNU1oTXhMkPaE27lleC8u4CrQknfUVbQVboKqUdIYRy1n1EKyZ7LjvRrZF61EPGenI4TDnqcUl2GXTEXmc8zq7oDNgdJz0Gi_cQLexzmCc8e-wHfZiX-C-c4W9eIpQS7OKxskU7_FuP6RO69HpI8Pl8N-j518-n7W11_3Bzt_1xX1neyFwJ4YVkbW96y3zHjfROMG-JZMY46p1xwD3hWjJhrHF9y0UvDZjWucZR3vAN-nbq3cf5zwIpqzEkC8OgJ5iXpGjTNaRpBeuKVZ6sNs4pRfBqH8Oo41FRol7Zqp06s1WvbBXhqrAtua_nicWM4P6n3mAWw_eTAcqjhwBRlQqYLLgQwWbl5vDOxAvLWo9I</recordid><startdate>201509</startdate><enddate>201509</enddate><creator>Lorido, Laura</creator><creator>Estévez, Mario</creator><creator>Ventanas, Jesús</creator><creator>Ventanas, Sonia</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201509</creationdate><title>Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams</title><author>Lorido, Laura ; Estévez, Mario ; Ventanas, Jesús ; Ventanas, Sonia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-44f45279b9c2f83b5fd42fc052bbd1fdbde3f03a524bcbd973495beb7dd6d1363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Adult</topic><topic>Animals</topic><topic>Body Composition</topic><topic>Desiccation</topic><topic>Dietary Fats - analysis</topic><topic>Dry-cured hams</topic><topic>Female</topic><topic>Food Handling - methods</topic><topic>Hardness</topic><topic>Humans</topic><topic>Intramuscular fat</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Meat - standards</topic><topic>Middle Aged</topic><topic>Muscle, Skeletal</topic><topic>Salt</topic><topic>Sodium Chloride, Dietary - analysis</topic><topic>Species Specificity</topic><topic>Swine</topic><topic>Taste</topic><topic>Time–intensity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lorido, Laura</creatorcontrib><creatorcontrib>Estévez, Mario</creatorcontrib><creatorcontrib>Ventanas, Jesús</creatorcontrib><creatorcontrib>Ventanas, Sonia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lorido, Laura</au><au>Estévez, Mario</au><au>Ventanas, Jesús</au><au>Ventanas, Sonia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2015-09</date><risdate>2015</risdate><volume>107</volume><spage>39</spage><epage>48</epage><pages>39-48</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time–intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p<0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p<0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.
•IMF and salt content of dry-cured hams influence dynamic perception of flavour and texture.•IMF revealed a suppression effect on saltiness perception in Iberian hams.•TI results of Iberian hams were more affected by salt and IMF content compared to Serrano ones.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>25935848</pmid><doi>10.1016/j.meatsci.2015.03.025</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2015-09, Vol.107, p.39-48 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1686067428 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Adult Animals Body Composition Desiccation Dietary Fats - analysis Dry-cured hams Female Food Handling - methods Hardness Humans Intramuscular fat Male Meat - analysis Meat - standards Middle Aged Muscle, Skeletal Salt Sodium Chloride, Dietary - analysis Species Specificity Swine Taste Time–intensity |
| title | Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-23T09%3A01%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Salt%20and%20intramuscular%20fat%20modulate%20dynamic%20perception%20of%20flavour%20and%20texture%20in%20dry-cured%20hams&rft.jtitle=Meat%20science&rft.au=Lorido,%20Laura&rft.date=2015-09&rft.volume=107&rft.spage=39&rft.epage=48&rft.pages=39-48&rft.issn=0309-1740&rft.eissn=1873-4138&rft_id=info:doi/10.1016/j.meatsci.2015.03.025&rft_dat=%3Cproquest_cross%3E1686067428%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1686067428&rft_id=info:pmid/25935848&rft_els_id=S0309174015000868&rfr_iscdi=true |