Relationships between physico-chemical and sensory characteristics of three types of dry-cured hams

被引：0
作者：
Cabezas, Lourdes [1 ]
Galan, Elena [1 ]
Fernandez-Salguero, Jose [1 ]
机构：
[1] Univ Cordoba, Fac Vet, Dept Bromatol & Tecnol Alimentos, E-14071 Cordoba, Spain
来源：
FLEISCHWIRTSCHAFT | 2013年 / 93卷 / 02期
关键词：
Dry-cured ham; Physico-chemical variables; Sensory evaluation; Acepptance test; Correlated variables; Principal Component Analysis (PCA); IBERIAN HAM; QUALITY; ACID;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Some compositional parameters and sensory attributes of three commercial types of dry cured ham ("Bellota", "Recebo" and "Serrano") were studied in order to identify the variables that best distinguished between them and most contributed to their acceptability. The sensory attributes contributing most to differentiate these hams were: juiciness, taste intensity, hardness, saltiness and marbling. The physico-chemical variables showing the greatest correlation with sensory attributes were moisture, pH, and fat. "Bellota" ham obtained the high score in the acceptance test.
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页码：97 / 99
页数：3
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