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Food Res Int

Title:		Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
Author(s):		Perez-Santaescolastica C; Carballo J; Fulladosa E; Garcia-Perez Jose V; Benedito J; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne, Rua Galicia No 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 No 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:		20180804
Issue:
Page Number:		140 - 150
DOI:		10.1016/j.foodres.2018.08.006
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI>36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P?ª+
Keywords:		Adhesiveness Amino Acids/*analysis Animals Food Handling/*methods *Meat Products/analysis/radiation effects Proteolysis Sonication Swine Temperature Volatile Organic Compounds/*analysis Dry-cured ham Free amino acid content Heat treatment Ultrasound treat;
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 2018/10/27 Food Res Int. 2018 Dec; 114:140-150. doi: 10.1016/j.foodres.2018.08.006. Epub 2018 Aug 4"