Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón"

Meat Science

Volumn 92, Issue 4, 2012, Pages 627-634

  Purriños, Laura ^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

GC MS; Purge and trap; Salt content

Indexed keywords

GC/MS; GC/MS ANALYSIS; HEXANAL; PURGE-AND-TRAP; RELATIVE ABUNDANCE; SALT CONTENT; SALT LEVELS; TOTAL HYDROCARBONS; VOLATILE COMPOUNDS;

ALDEHYDES; CHEMICAL ANALYSIS; CURING; HYDROCARBONS; MANUFACTURE; VOLATILE ORGANIC COMPOUNDS;

DRYING;

LACON;

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; KETONE; N HEXANAL; N-HEXANAL; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET; ETHNOLOGY; FOOD PRESERVATION; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PRINCIPAL COMPONENT ANALYSIS; SALT INTAKE; SKELETAL MUSCLE; SODIUM RESTRICTION; SPAIN; SWINE; TIME;

ALCOHOLS; ALDEHYDES; ANIMALS; DIET; DIET, SODIUM-RESTRICTED; ESTERS; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; SPAIN; SUS SCROFA; TIME FACTORS; UPPER EXTREMITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84865570763     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.010     Document Type: Article

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