Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 456-465

  Clariana, Maria ^a   Guerrero, Luis ^a   Sárraga, Carmen ^a   Díaz, Isabel ^a   Valero, Ángel ^a   García Regueiro, José A ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Fatty acids; High pressure processing; Oxidative stability; Sensory analysis

Indexed keywords

ACID CONTENT; ANTIOXIDANT ENZYME ACTIVITY; COLOR CHANGES; COLOR INTENSITY; COOKED HAM; DRY-CURED HAM; EFFECT OF HIGH PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; LIGHT CONDITIONS; LIPID OXIDATION; MEAT PRODUCTS; MINIMAL PROCESSING; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES; ODOR INTENSITY; OXIDATIVE STABILITY; PHYSICOCHEMICAL CHARACTERISTICS; PROCESSING TECHNOLOGIES; REFRIGERATED STORAGES; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SHELF LIFE; STORAGE PERIODS;

ACCIDENT PREVENTION; COLOR; CURING; ENZYMES; FATTY ACIDS; FOOD SAFETY; FOOD TECHNOLOGY; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MEATS; OXIDATION; OXIDATION RESISTANCE; PHOSPHOLIPIDS; PRESSURIZATION; STABILITY; VACUUM;

DRYING;

EID: 80054059083     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.12.008     Document Type: Article

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