Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham
2011
Pérez-Palacios, T. | Ruiz, J. | Martin, D. | Barat, J.M. | Antequera, T.
The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.
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