Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process
2008
Morales, R. | Arnau, J. | Serra, X. | Guerrero, L. | Gou, P.
The present study evaluated the effects of mild thermal treatments at the end of the drying process on physicochemical characteristics and instrumental and sensory texture in dry-cured ham. Experiment 1: effect of thermal treatments (4-46°C) for 4h and 24h. Experiment 2: time effect (4-168h) of thermal treatments at 30°C and 36°C. Both experiments were done on small dry-cured ham dices. Experiment 3: time effect (4-168h) of thermal treatment at 30°C on both instrumental and sensory texture of 4-cm-thick sections of dry-cured ham. The thermal treatment at 30°C for 168h on both dry-cured ham muscle dices (20mmx20mmx15mm) and dry-cured ham sections (4cmthick) decreased softness, adhesiveness and pastiness in BF muscle, without increasing hardness in SM muscle or affecting moisture, a w and proteolysis index.
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