Influence of salt content and processing time on sensory characteristics of cooked "lacón"

Meat Science

Volumn 87, Issue 4, 2011, Pages 436-442

  Purriños, Laura ^a   Bermúdez, Roberto ^a   Temperán, Sara ^a   Franco, Daniel ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured "lac n"; Processing time; Salt content; Sensory properties

Indexed keywords

DRY-CURED HAM; MEAT PRODUCTS; PHYSICO-CHEMICAL TRAITS; PROCESSING TIME; SALT CONTENT; SALT LEVELS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TIME OF PROCESSING;

DRYING; PRINCIPAL COMPONENT ANALYSIS;

CURING;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; CONSUMER; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MEAT; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SALT INTAKE; SPAIN; STATISTICAL MODEL; SWINE; TIME;

ADIPOSE TISSUE; ANIMALS; CONSUMER SATISFACTION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SODIUM CHLORIDE, DIETARY; SPAIN; SWINE; TIME FACTORS;

LACON; SUIDAE;

EID: 78651231334     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.022     Document Type: Article

References (56)

1. Andrés A.I., Cava R., Ventanas J., Muriel E., Ruíz J. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chemistry 2004, 84:375-381.
2. Arnau J., Guerrero L., Gou P. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months. Journal of the Science of Food and Agriculture 1997, 74:193-198.
3. Arvanitoyannis I.S., Bloukas J.G., Pappa I., Psomiadou E. Multivariate data analysis of Cavournas - A Greek cooked meat product. Meat Science 2000, 54:71-75.
4. Barton-Gade P.A. Some experiences on measuring the quality of pork fat. Fat quality in lean pigs 1984, 47-52. AFRC Meat Research Institute, Langford. J.D. Wood (Ed.).
5. Buscailhon S., Berdagué J.L., Bousset J., Cornet M., Gandemer G., Touraille C., et al. Relations between compositional traits and sensory qualities of French dry-cured ham. Meat Science 1994, 37:229-243.
6. Buscailhon S., Touraille C., Girard J.P., Monin G. Relationship between muscle tissue characteristics and sensory quality of dry-cured ham. Journal of Muscle Foods 1995, 6:9-22.
7. Cambero M.I., Ordoñez J.A., Pereira C.I., Cobos A., De la Hoz L. Alimentación, equipos y tecnología, enero/febrero. Perspectivas en la fabricación de productos cárnicos hiposódicos 1994, 111-116.
8. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolari G. Sensory property relationship to chemical data of Italian type dry-cured ham. Journal of Food Science 1993, 58:968-972.
9. Chambers E., Bowers J.R. Consumer perception of sensory qualities in muscle foods. Food Technology 1993, 47:116-120.
10. Chizzolini R., Novelli E., Campanini G., Dazzi G., Madarena G., Zanardi E., et al. Lean colour of green and matures Parma hams: Comparative evaluation of sensory and objective data. Meat Science 1996, 44:159-172.
11. CIE Colorimetry: Official recommendations of the International Commission on Illumination 1976, Comisión Internationale de l'Èclairage [International Commission on Illumination], Paris, CIE No. 15 (E-1.3.1).
12. Cilla I., Martinez L., Beltrán J.A., Roncales P. Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions. Meat Science 2005, 69:789-795.
13. Córdoba J.J., Antequera T., Ventanas J., López-Bote C., García C., Asensio M.A. Hydrolysis and loss of extractability of proteins during ripening of Iberian ham. Meat Science 1994, 37:217-227.
14. Decker E.A. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability. Trends in Food Science and Technology 1998, 9:241-248.
15. Dikeman M.E. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Proceedings of the Reciprocal Meat Conference 1987, 40:93-105.
16. Dirinck P., Van Opstaele F., Vandendriessche F. Flavour differences between Northern and Southern European cured hams. Food Chemistry 1997, 59:511-521.
17. Flores M., Grimm C.C., Toldrá F., Spanier A.M. Correlations of sensory and volatile compounds of Spanish "Serrano" dry-cured ham as a function of two processing times. Journal of Agricultural and Food Chemistry 1997, 45:2178-2186.
18. Garcia I., Diaz V., Zumalacarregui J.M. Changes in proteins during the ripening of Spanish dried beef "cecina". Meat Science 1997, 46:379-385.
19. García-Garrido J.A., Quiles-Zafra R., Tapiador J., Luque de Castro D. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. Meat Science 2000, 56:1-6.
20. Guerrero L., Gelabert J., Gou P., Guardia M.D., Arnau J. Efecto de la disminución del contenido en sodio del jamón curado sobre sus propiedades sensoriales y reológicas. Eurocarne, II Simposium International del Jamón Curado 2000, 94-95.
21. Huerta T., Hernández J., Guamis B., Hernández E. Microbiological and physico-chemical aspects in dry-salted Spanish ham. Zentrabl Mikrobiology 1988, 143:475-482.
22. ISO (International Organization for Standardization) Determination of chloride content-Part 1: Volhard method, ISO 1841-1:1996 standard. International standards meat and meat products 1996, International Organization for Standardization, Genève, Switzerland.
23. ISO (International Organization for Standardization) Determination of moisture content, ISO 1442:1997 standard. International standards meat and meat products 1997, International Organization for Standardization, Genève, Switzerland.
24. Kaban G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pasti{dotless}rma processing. Meat Science 2009, 82:17-23.
25. Kanner J., Harel S., Joffe R. Lipid peroxidation of muscle food as affected by NaCl. Journal of Agricultural and Food Chemistry 1991, 39:1017-1024.
26. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Microbiological of dry-cured lacón. Fleischwirtschaft International 2007, 22:88-92.
27. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives. Food Control 2008, 19:1148-1158.
28. Lorenzo J.M., García Fontán M.C., Franco I., Carballo J. Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Food Chemistry 2008, 110:137-149.
29. Lorenzo J.M., Martinez S., Franco I., Carballo J. Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. Meat Science 2007, 77:287-293.
30. Lorenzo J.M., Prieto B., Carballo J., Franco I. Compositional and degradative changes during the manufacture of dry-cured "lacón". Journal of the Science of Food and Agriculture 2003, 83:593-601.
31. Marra A.I., Salgado A., Prieto B., Carballo J. Biochemical characteristics of dry-cured "lacón". Food Chemistry 1999, 67:33-37.
32. Møller A. Analysis of Warner Bratzler shear force pattern with regard to myofibrilar and connective tissue components of tenderness. Meat Science 1980, 5:247-260.
33. Monin G., Marinova P., Talmant A., Martin J.F., Cornet M., Lanore D., et al. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat Science 1997, 47:29-47.
34. Morgan T., Aubert J.F., Brunner H. Interaction between sodium intake, angiotensin II, and blood pressure as a cause of cardiac hypertrophy. American Journal of Hypertension 2001, 14:914-920.
35. Naes H., Holck A.L., Axelsson L., Andersen H.J., Blom H. Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase. International Journal of Food Science & Technology 1995, 29:651-659.
36. Official Journal of the European Communities Commission regulation (EC) No 898/2001, of 7 May 2001. L 126, Vol. 44, 8 May 2001 2001, 18.
37. Ordóñez J.A., Hierro E.M., Bruna J.M., de la Hoz L. Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 1999, 39:329-367.
38. Parolari G., Virgili R., Schivazappa C. Relationship between cathepsin-B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Science 1994, 38:117-122.
39. Ruíz J., Muriel E., Ventanas J. The flavour of Iberian ham. Research advances in the quality of meat and meat products 2002, Research Signpost, Trivandrum, India. F. Toldrá (Ed.).
40. Ruíz J., Ventanas J., Cava R., Andrés A., García C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science 1999, 52:19-27.
41. Ruíz J., Ventanas J., Cava R., Timón M.L., García C. Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Research International 1998, 31:53-58.
42. Sánchez-Peña C.M., Luna G., García-Gómez D.L., Aparicio R. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Science 2005, 69:635-645.
43. Sárraga C., Gil M., Arnau J., Monfort J.M. Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 1989, 25:241-249.
44. Shahidi F., Pegg R.B. Hexanal as an indicator of meat flavour deterioration. Journal of Food Lipids 1994, 1:177-186.
45. Toldrá F. The role of muscle enzymes in dry-cured meat products with different drying conditions. Trends in Food Science and Technology 2006, 17:164-168.
46. Toldrá F., Flores M., Sanz Y. Dry-cured flavour: Enzymatic generation and process influence. Food Chemistry 1997, 59:523-530.
47. UNE 87-001-94 (1994). Norma Española. Análisis sensorial. Vocabulario.
48. UNE 87-004-79 (1979). Norma Española. Análisis sensorial. Guía para la instalación de una sala de cata.
49. UNE 87-013-96 (1996). Norma Española. Análisis sensorial. Iniciación y entrenamiento de jueces en la detección y reconocimiento de olores.
50. UNE 87-017-92 (1992). Norma Española. Análisis sensorial. Metodología para establecer el perfil olfato-gustativo.
51. UNE 87-024-95 (1995). Norma Española. Análisis sensorial. Guía para la selección, entrenamiento y control de jueces.
52. UNE 87-025-96 (1996). Norma Española. Análisis sensorial. Perfil de Textura.
53. UNE 87-026-00 (2000). Norma Española. Análisis sensorial. Guía general y método para la evaluación del color de los alimentos.
54. Ventanas J., Cava R. Dimámica y control del proceso de secado del jamón Ibérico en secaderos y bodegas naturales y en cámaras climatizadas. Tecnología del jamón Ibérico 2001, 255-292. Multi-prensa, Barcelona. J. Ventanas (Ed.).
55. Winger R.J., Hagyard C.J. Juiciness - Its importance and some contributing factors. Quality attributes and their measurement in meat, poultry and fish products 1994, 94-124. Blackie Academic & Professional, London. A.M. Pearson, T.R. Dutson (Eds.).
56. Yang H., Ma C., Qiao F., Song Y., Du M. Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. Meat Science 2005, 71:670-675.