Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time-intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p < 0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p < 0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
Laura
L
Lorido
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
Mario
M
Estévez
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
Jesús
J
Ventanas
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain. Electronic address: sanvenca@unex.es.
Sonia
S
Ventanas
D000328:Adult; D000818:Animals; D001823:Body Composition; D003890:Desiccation; D004041:Dietary Fats / Q000032:analysis*; D005260:Female; D005511:Food Handling / Q000379:methods; D006244:Hardness; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D008875:Middle Aged; D018482:Muscle, Skeletal; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013045:Species Specificity; D013552:Swine; D013649:Taste
D004041:Dietary Fats; D017673:Sodium Chloride, Dietary
Dry-cured hams; Intramuscular fat; Salt; Time–intensity