Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

被引：73
作者：
Laureati, Monica [1 ]
Buratti, Susanna [1 ]
Giovanelli, Gabriella [1 ]
Corazzin, Mirco [2 ]
Lo Fiego, Domenico P. [3 ]
Pagliarini, Ella [1 ]
机构：
[1] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, I-20133 Milan, Italy
[2] Univ Udine, Dept Agr & Environm Sci, I-33100 Udine, UD, Italy
[3] Univ Modena & Reggio Emilia, Dipartimento Sci Vita, I-42122 Reggio Emilia, Italy
来源：
MEAT SCIENCE | 2014年 / 96卷 / 01期
关键词：
Dry-cured hams; PDO; Sensory evaluation; Texture analysis; Electronic nose; Image-analysis; VOLATILE COMPOUNDS; TEXTURE PARAMETERS; WATER-CONTENT; NACL CONTENT; SALT CONTENT; SENSORY CHARACTERISTICS; PROCESSING CONDITIONS; FLAVOR COMPOUNDS; BICEPS-FEMORIS; IBERIAN HAM;
D O I：
10.1016/j.meatsci.2013.07.014
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：288 / 294
页数：7
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