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Meat Sci

Title:		Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham
Author(s):		Martinez-Onandi N; Rivas-Canedo A; Avila M; Garde S; Nunez M; Picon A;
Address:		"Departamento de Tecnologia de Alimentos, INIA, Carretera de La Coruna km 7, Madrid 28040, Spain. Departamento de Tecnologia de Alimentos, INIA, Carretera de La Coruna km 7, Madrid 28040, Spain. Electronic address: nunez@inia.es"
Journal Title:		Meat Sci
Year:		2017
Volume:		20170425
Issue:
Page Number:		40 - 47
DOI:		10.1016/j.meatsci.2017.04.233
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The volatile fraction of 30 Iberian dry-cured hams of different physicochemical characteristics and the effect of high pressure processing (HPP) at 600MPa on volatile compounds were investigated. According to the analysis of variance carried out on the levels of 122 volatile compounds, intramuscular fat content influenced the levels of 8 benzene compounds, 5 carboxylic acids, 2 ketones, 2 furanones, 1 alcohol, 1 aldehyde and 1 sulfur compound, salt concentration influenced the levels of 1 aldehyde and 1 ketone, salt-in-lean ratio had no effect on volatile compounds, and water activity influenced the levels of 3 sulfur compounds, 1 alcohol and 1 aldehyde. HPP-treated samples of Iberian ham had higher levels of 4 compounds and lower levels of 31 compounds than untreated samples. A higher influence of HPP treatment on volatile compounds than physicochemical characteristics was observed for Iberian ham. Therefore, HPP treatment conditions should be optimized in order to diminish its possible effect on Iberian ham odor and aroma characteristics"
Keywords:		"Adipose Tissue Animals *Food Handling Food, Preserved/analysis Meat Products Muscle, Skeletal/chemistry *Pressure Red Meat/*analysis Sodium Chloride, Dietary/analysis Spain *Sus scrofa Volatile Organic Compounds/*analysis Water/analysis High pressure proc;"
Notes:		"MedlineMartinez-Onandi, Nerea Rivas-Canedo, Ana Avila, Marta Garde, Sonia Nunez, Manuel Picon, Antonia eng England 2017/05/04 Meat Sci. 2017 Sep; 131:40-47. doi: 10.1016/j.meatsci.2017.04.233. Epub 2017 Apr 25"