Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

Meat Science

Volumn 111, Issue , 2016, Pages 130-138

  Martínez Onandi, Nerea ^a   Rivas Cañedo, Ana ^a   Nuñez, Manuel ^a   Picon, Antonia ^a  

^a INIA   (Spain)

Author keywords

High pressure processing; Intramuscular fat; Salt content; Serrano dry cured ham; Volatile compounds

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CURING; DRYING; KETONES; MEATS; OILS AND FATS; PRESSURE EFFECTS; SULFUR; SULFUR COMPOUNDS; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS;

DRY-CURED HAM; HIGH PRESSURE PROCESSING; INTRAMUSCULAR FATS; SALT CONTENT; VOLATILE COMPOUNDS;

HIGH PRESSURE EFFECTS;

FAT INTAKE; SALT INTAKE; VOLATILE ORGANIC COMPOUND; WATER;

ADVERSE EFFECTS; ANALYSIS; ANALYSIS OF VARIANCE; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; CROSS BREEDING; FAT INTAKE; FOOD HANDLING; FOOD QUALITY; HINDLIMB; MEAT; PHYSICAL CHEMISTRY; PIG; PRESERVED FOOD; PRESSURE; SALT INTAKE; SKELETAL MUSCLE; SLAUGHTERHOUSE; SPAIN;

ABATTOIRS; ANALYSIS OF VARIANCE; ANIMALS; CROSSES, GENETIC; DIETARY FATS; FOOD HANDLING; FOOD QUALITY; FOOD, PRESERVED; HINDLIMB; MEAT; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SODIUM CHLORIDE, DIETARY; SPAIN; SUS SCROFA; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84941985333     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.09.004     Document Type: Article

References (46)

1. Andersen H.J., Hinrichsen L.L. Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies. Journal of the Science of Food and Agriculture 1995, 68:477-487.
2. Andrés A.I., Cava R., Ventanas S., Muriel E., Ruiz 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.
3. Andres A.I., Cava R., Ventanas S., Muriel E., Ruiz J. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. European Food Research and Technology 2007, 225:677-684.
4. Andrés A.I., Cava R., Ventanas S., Thovar V., Ruiz J. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Science 2004, 68:45-51.
5. Andrés A.I., Møller J.K.S., Adamsen C.E., Skibsted L.H. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour. European Food Research and Technology 2004, 219:205-210.
6. AOAC Official methods of analysis 2000, Association of Official Analytical Chemists, Gaithersburg, Maryland. 17th ed.
7. Barbieri G., Bolzoni L., Parolari G., Virgili R., Buttini R., Careri M., et al. Flavor compounds of dry-cured ham. Journal of Agricultural and Food Chemistry 1992, 40:2389-2394.
8. Berdagué J.L., Bonnaud N., Rousset S., Touraille C. Influence of pig crossbreed on the composition, volatile compound content and flavor of dry cured ham. Meat Science 1993, 34:119-129.
9. Berdagué J.L., Denoyer C., Le Quéré J.L., Semon E. Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry 1991, 39:1257-1261.
10. Berger C., Khan J.A., Molimard P., Martin N., Spinnler H.E. Production of sulfur flavors by ten strains of Geotrichum candidum. Applied and Environmental Microbiology 1999, 65:5510-5514.
11. Campus M., Flores M., Martinez A., Toldrá F. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Science 2008, 80:1174-1181.
12. Carrapiso A.I., Ventanas J., García C. Characterization of the most odor-active compounds of Iberian ham headspace. Journal of Agricultural and Food Chemistry 2002, 50:1996-2000.
13. Cheftel J.C., Culioli J. Effects of high pressure on meat: A review. Meat Science 1997, 46:211-236.
14. Coutron-Gambotti C., Gandemer G., Rousset S., Maestrini O., Casabianca F. Reducing salt content of dry-cured ham: Effect on lipid composition and sensory attributes. Food Chemistry 1999, 64:13-19.
15. Dias B., Weimer B. Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria. Applied and Environmental Microbiology 1998, 64:3320-3326.
16. 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.
17. Folch J., Lees M., Sloane-Stanley G.H.S. A simple method from the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 1957, 226:497-509.
18. Fuentes V., Ventanas J., Morcuende D., Estévez M., Ventanas S. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Science 2010, 85:506-514.
19. García C., Berdagué J.J., Antequera T., López-Bote C., Córdoba J.J., Ventanas J. Volatile components of dry cured Iberian ham. Food Chemistry 1991, 41:23-32.
20. Garriga M., Grèbol N., Aymerich M.T., Monfort J.M., Hugas M. Microbial inactivation after high pressure processing at 600MPa in commercial meat products over its shelf life. Innovative Food Science and Emerging Technologies 2004, 5:451-457.
21. Hinrichsen L.L., Pedersen S.B. Relationship among flavor, volatile compounds, chemical-changes, and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Chemistry 1995, 43:2932-2940.
22. Kinsella J.E., Hwang D. Biosynthesis of flavors by Penicillium roqueforti. Biotechnology and Bioengineering 1976, 18:927-938.
23. Lynch J., Liu Y.H., Mela D.J., MacFie H.J.H. A time intensity study of the effect of oil mouthcoatings on taste perception. Chemical Senses 1993, 182:121-129.
24. Lorido L., Estévez M., Ventanas J., Ventanas S. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Science 2015, 107:39-48.
25. Luna G., Aparicio R., García-González D.R. A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC. Food Chemistry 2006, 97:621-630.
26. Martín A., Córdoba J.J., Aranda E., Córdoba M.G., Asensio M.A. Contribution of a selected fungal population to the volatile compounds on dry-cured ham. International Journal of Food Microbiology 2006, 110:8-18.
27. Min D.B.S., Ina K., Peterson R.J., Chang S.S. The alkylbenzenes in roast beef. Journal of Food Science 1977, 42:503-505.
28. Motilva M.J., Toldrá F. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung 1993, 196:228-232.
29. Motilva M.J., Toldrá F., Flores J. Assay of lipase and esterase activities in fresh pork meat and dry-cured ham. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 1992, 195:446-450.
30. Ordoñez 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.
31. Ramírez R., Cava R. Volatile profiles of dry-cured meat products from three different Iberian×Duroc genotypes. Journal of Agricultural and Food Chemistry 2007, 55:1923-1931.
32. Rivas-Cañedo A., Fernández-García E., Nuñez M. Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material. Meat Science 2009, 82:162-169.
33. Rivas-Cañedo A., Fernández-García E., Nuñez M. Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material. Meat Science 2009, 81:321-328.
34. Rivas-Cañedo A., Juez-Ojeda C., Nuñez M., Fernández-García E. Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry 2011, 124:749-758.
35. Rohlf F.J., Sokal R.R. Statistical tables (pp. 157-158) 1969, W. H. Freeman and Company, San Francisco.
36. Ruiz J., García C., Muriel E., Andrés A.I., Ventanas J. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science 2002, 61:347-354.
37. Ruiz 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.
38. Sabio E., Vidal-Aragón M.C., Bernalte M.J., Gata J.L. Volatile compounds present in six types of dry-cured ham from South European countries. Food Chemistry 1998, 61:493-503.
39. Sárraga C., Gil M., Arnau J., Monfort J.M., Cussó R. Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 1989, 25:241-249.
40. Shahidi F., Rubin L.J., Dsouza L.A. Meat flavor volatiles - A review of the composition, techniques of analysis, and sensory evaluation. Critical Reviews in Food Science and Nutrition 1986, 24:141-243.
41. Stahnke L.H. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science 1994, 38:39-53.
42. Stahnke L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components. Meat Science 1995, 41:193-209.
43. Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 1998, 49:S101-S110.
44. Toldrá F., Flores M. The role of muscle proteases and lipases in flavour development during the processing of dry-cured ham. Critical Reviews in Food Science and Nutrition 1998, 38:331-352.
45. Ventanas J., Córdoba J.J., Antequera T., García C., López-Bote C., Asensio M.A. Hydrolysis and Maillard reactions during ripening of Iberian ham. Journal of Food Science 1992, 57:813-815.
46. Ventanas S., Estevez M., Andrés A.I., Ruiz J. Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED. Meat Science 2008, 79:172-180.