Sensory characteristics of Iberian ham:: influence of processing time and slice location

被引：94

作者：

Ruiz, J ^{[1
]}

Ventanas, J ^{[1
]}

Cava, R ^{[1
]}

Timón, ML ^{[1
]}

García, C ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet, Caceres 10071, Spain

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 01期

关键词：

Iberian ham; sensory evaluation; processing time; slice location;

D O I：

10.1016/S0963-9969(98)00060-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sensory characteristics of ten hams from Iberian pigs ripened for 420 and 600 days were assessed. Six slice locations were evaluated, corresponding to three depths from the caudal and the cranial part of each ham. Processing time had the most effect on aroma and flavour traits, hams ripened in the long method showing higher values in flavour strength (p less than or equal to 0.0001), cured flavour (p less than or equal to 0.001) and after taste (p less than or equal to 0.0001); it also affected two appearance characteristics but did not show any texture difference. On the other hand, slice location caused changes in the appearance and the texture but had a low influence of the flavour. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：53 / 58

页数：6

共 23 条

[1] LIPID OXIDATIVE CHANGES IN THE PROCESSING OF IBERIAN PIG HAMS [J].