Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Food Chemistry

Volumn 166, Issue , 2015, Pages 522-530

  Harkouss, Rami ^a   Astruc, Thierry ^a   Lebert, André ^b   Gatellier, Philippe ^a   Loison, Olivier ^a   Safa, Hassan ^a   Portanguen, Stéphane ^a   Parafita, Emilie ^c   Mirade, Pierre Sylvain ^a  

^a UR370 QuaPA   (France)

^b UNIVERSITÉ BLAISE PASCAL   (France)

^c ZAC des Gravanches   (France)

Author keywords

Dry cured ham; Polynomial regression model; Proteolysis; Structure; Texture

Indexed keywords

COLLAGEN; CURING; MEATS; MUSCULOSKELETAL SYSTEM; OXIDATION; PROTEOLYSIS; REGRESSION ANALYSIS; STRUCTURE (COMPOSITION); TEXTURES;

DRY-CURED HAM; EXTRACELLULAR SPACE; LINEAR RELATIONSHIPS; MULTIPLE POLYNOMIAL REGRESSIONS; PHENOMENOLOGICAL MODELS; POLYNOMIAL REGRESSION MODELS; STRUCTURAL PARAMETER; TEXTURAL PARAMETERS;

DRYING;

SODIUM CHLORIDE; WATER; INORGANIC SALT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADHESION; ARTICLE; CONNECTIVE TISSUE; DRY CURED HAM; EXTRACELLULAR SPACE; FOOD PROCESSING; HARDNESS; HEAT TRANSFER; LIPID OXIDATION; MEAT; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; QUANTITATIVE STUDY; WATER CONTENT; ANALYSIS; ANIMAL; FOOD HANDLING; LIPID METABOLISM; MULTIVARIATE ANALYSIS; PIG; PROCEDURES; STATISTICAL MODEL;

ANIMALS; FOOD HANDLING; LINEAR MODELS; LIPID METABOLISM; MEAT PRODUCTS; MULTIVARIATE ANALYSIS; PHYSICOCHEMICAL PHENOMENA; PROTEOLYSIS; SALTS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

EID: 84903977411     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.013     Document Type: Article

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