| Title: | Volatile compounds in high-pressure-treated dry-cured ham: A review |
| Address: | "INIA (CSIC), Departamento de Tecnologia de Alimentos, Carretera de La Coruna Km 7, Madrid 28040, Spain. Electronic address: apicon@inia.es. INIA (CSIC), Departamento de Tecnologia de Alimentos, Carretera de La Coruna Km 7, Madrid 28040, Spain" |
| DOI: | 10.1016/j.meatsci.2021.108673 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted" |
| Keywords: | Animals Food Handling/*methods Food Storage Meat Products/*analysis Odorants/analysis Pressure Swine Volatile Organic Compounds/*analysis Aroma Dry-cured ham High pressure processing Odor Volatile compounds; |
| Notes: | "MedlinePicon, Antonia Nunez, Manuel eng Review England 2021/10/19 Meat Sci. 2022 Feb; 184:108673. doi: 10.1016/j.meatsci.2021.108673. Epub 2021 Sep 14" |
