$Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham$

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

The volatile fraction of 30 Iberian dry-cured hams of different physicochemical characteristics and the effect of high pressure processing (HPP) at 600MPa on volatile compounds were investigated. According to the analysis of variance carried out on the levels of 122 volatile compounds, intramuscular...

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Veröffentlicht in:	Meat science 2017-09, Vol.131, p.40-47
Hauptverfasser:	Martínez-Onandi, Nerea, Rivas-Cañedo, Ana, Ávila, Marta, Garde, Sonia, Nuñez, Manuel, Picon, Antonia
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue Animals Food Handling Food, Preserved - analysis High pressure processing Iberian ham Intramuscular fat Meat Products Muscle, Skeletal - chemistry Pressure Red Meat - analysis Salt Sodium Chloride, Dietary - analysis Spain Sus scrofa Volatile compound Volatile Organic Compounds - analysis Water - analysis Water activity
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