Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 882-890

  Pérez Palacios, Trinidad ^a   Ruiz, Jorge ^a   Martín, Diana ^a   Grau, Raúl ^b   Antequera, Teresa ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Iberian ham; Pre cure freezing; Processing; Volatile compounds

Indexed keywords

2 METHYLBUTANAL; 2,3 BUTYLENE GLYCOL; 2,3-BUTYLENE GLYCOL; 2-METHYLBUTANAL; ALDEHYDE; BUTANEDIOL; DRUG DERIVATIVE; HEPTANOL; PENTANOL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; SOLID PHASE MICROEXTRACTION; SPAIN; SWINE;

ALDEHYDES; ANIMALS; BUTYLENE GLYCOLS; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEPTANOL; MEAT; PENTANOLS; REFRIGERATION; SOLID PHASE MICROEXTRACTION; SPAIN; SWINE; VOLATILE ORGANIC COMPOUNDS;

SUIDAE;

EID: 77649308632     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3899     Document Type: Article

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