| Title: | Volatile profile and microbiological characterization of hollow defect in dry-cured ham |
| Author(s): | Fulladosa E; Garriga M; Martin B; Guardia MD; Garcia-Regueiro JA; Arnau J; |
| Address: | "IRTA. Finca Camps i Armet, E-17121 Monells Girona, Spain. elena.fulladosa@irta.cat" |
| DOI: | 10.1016/j.meatsci.2010.06.025 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were <2 log CFU g(-1) and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas" |
| Keywords: | Animals Bacteria/*isolation & purification Esters/analysis *Food Microbiology Hydrogen-Ion Concentration Meat Products/*microbiology Swine Volatile Organic Compounds/*analysis Water/analysis; |
| Notes: | "MedlineFulladosa, E Garriga, M Martin, B Guardia, M D Garcia-Regueiro, J A Arnau, J eng Research Support, Non-U.S. Gov't England 2010/08/03 Meat Sci. 2010 Nov; 86(3):801-7. doi: 10.1016/j.meatsci.2010.06.025. Epub 2010 Jul 7" |
