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Food Res Int

Title:		"Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham"
Author(s):		Perez-Santaescolastica C; Carballo J; Fulladosa E; Garcia-Perez JV; Benedito J; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900, Ourense, Spain. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. IRTA, XARTA, Food Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain. UPV, Department of Food Technology, Universitat Politecnica de Valencia, Cami de Vera s/n, E-46022 Valencia, Spain. Centro Tecnologico de la Carne, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900, Ourense, Spain. Electronic address: jmlorenzo@ceteca.net"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180302
Issue:
Page Number:		559 - 566
DOI:		10.1016/j.foodres.2018.03.001
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry-cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified according to their PI: low PI (<32%), medium PI (32-36%) and high PI (>36%). Instrumental adhesiveness was affected by PI, showing the lowest values in the batch with low PI. Significant differences (P?ª+
Keywords:		Adhesiveness Amino Acids/*analysis Animals Food Analysis/*methods Food Preservation/*methods Meat Proteins/*analysis Odorants/*analysis Proteolysis Red Meat/*analysis Smell Sus scrofa Taste Volatile Organic Compounds/*analysis Aroma Ham texture Nitrogen f;
Notes:		"MedlinePerez-Santaescolastica, C Carballo, J Fulladosa, E Garcia-Perez, Jose V Benedito, J Lorenzo, J M eng Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 May; 107:559-566. doi: 10.1016/j.foodres.2018.03.001. Epub 2018 Mar 2"