Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions

被引：49

作者：

Cilla, I ^{[1
]}

Martínez, L ^{[1
]}

Beltrán, JA ^{[1
]}

Roncalés, P ^{[1
]}

机构：

[1] Univ Zaragoza, Fac Vet Sci, Lab Food Technol, Dept Anim Prod & Food Sci, Zaragoza 50013, Spain

来源：

MEAT SCIENCE | 2005年 / 69卷 / 04期

关键词：

dry-cured ham; ripening; sensory analysis; consumer acceptability; texture;

D O I：

10.1016/j.meatsci.2004.11.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The evolution of biochemical, instrumental colour and texure, sensory parameters and consumer acceptability of 12-month dry-cured hams maintained up, to 26 months under "bodega" conditions (18 degrees C, 75% relative humidity) was assessed, in order to investigate the influence of extended ripening on their sensory characteristics and acceptability. Results demonstrated that ham acceptability showed no significant differences (p > 0.05) from 12 to 22 months, while it decreased significantly (P < 0.05) until 26 months. Principal component analysis of all data brought about a comprehensive explanation of the biochemical, instrumental and sensory parameters involved in the acceptability decrease. In fact, high pastiness and adhesiveness values, as measured by both sensory and instrumental methods, appeared to be most related to decreasing acceptability. Those attributes were the result of an excessive proteolysis, as revealed by biochemical maturation indices. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：789 / 795

页数：7

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