Effects of Pressurization on Structure, Water Distribution, and Sensory Attributes of Cured Ham: Can Pressurization Reduce the Crucial Sodium Content?

This study investigated the replacement of tumbling (intermittent vacuum tumbling for 6 h) with pressure treatment (7 MPa for 4 s) in the production of a cured ham product with the aim of elucidating if the pressure treatment could reduce the amount of salt added to obtain a satisfactory product. Co...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-12, Vol.54 (26), p.9912-9917
Hauptverfasser:	Bertram, Hanne Christine, Wu, Zhiyun, Straadt, Ida K, Aagaard, Michael, Aaslyng, Margit Dall
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences confocal scanning laser microscopy cured meats flavor Food Handling - methods Food industries food processing Fundamental and applied biological sciences. Psychology ham high pressure treatment Hot Temperature juiciness Magnetic Resonance Spectroscopy Meat and meat product industries Meat Products - analysis meat quality meat structure Microscopy, Confocal nuclear magnetic resonance spectroscopy Pressure salt content saltiness Sensation sodium Sodium - analysis sodium chloride Swine texture Water - analysis
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