Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

Food Research International

Volumn 107, Issue , 2018, Pages 559-566

  Perez Santaescolastica C ^a   Carballo, J ^b   Fulladosa, E ^c   Garcia Perez, José V ^d   Benedito, J ^d   Lorenzo, J M ^a  

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

^b UNIVERSITY OF VIGO   (Spain)

^c IRTA   (Spain)

^d UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aroma; Ham texture; Nitrogen fraction; Pastiness; Proteolysis; Texture defects

Indexed keywords

AMINO ACIDS; CURING; KETONES; LOSSES; MEATS; ODORS; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS;

AROMA; CHEMICAL FAMILY; ECONOMIC LOSS; FREE AMINO ACIDS; NITROGEN FRACTION; PASTINESS; VOLATILE COMPOUNDS; VOLATILE PROFILE;

DRYING;

AMINO ACID; FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ADHESION; ANIMAL; FOOD ANALYSIS; FOOD PRESERVATION; ODOR; PIG; PROCEDURES; PROTEIN DEGRADATION; RED MEAT; TASTE;

ADHESIVENESS; AMINO ACIDS; ANIMALS; FOOD ANALYSIS; FOOD PRESERVATION; MEAT PROTEINS; ODORANTS; PROTEOLYSIS; RED MEAT; SMELL; SUS SCROFA; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 85042934797     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.03.001     Document Type: Article

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