title: Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
abstract: 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.
authors: School of Veterinary Sciences, University of Extremadura, Cáceres, Spain. triny@unex.es
authors: T
authors: T
authors: Pérez-Palacios
authors: J
authors: J
authors: Ruiz
authors: D
authors: D
authors: Martín
authors: J M
authors: JM
authors: Barat
authors: T
authors: T
authors: Antequera
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D005223:Fats / Q000032:analysis; D005519:Food Preservation; D005615:Freezing; D008461:Meat Products / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine; D014867:Water / Q000032:analysis
chemical_list: D005223:Fats; D017673:Sodium Chloride, Dietary; D014867:Water