THE EFFECTS OF FREEZING, MEAT PH AND STORAGE-TEMPERATURE ON THE FORMATION OF WHITE FILM AND TYROSINE CRYSTALS IN DRY-CURED HAMS

被引：47
作者：
ARNAU, J
GOU, P
GUERRERO, L
机构：
[1] Institut de Recerca i Tecnologia Agroalimentàries IRTA, Centre de Tecnologia de la Cam, Girona, 17121, Granja Camps i Armet Monells
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 66卷 / 03期
关键词：
FREEZING; TYROSINE; WHITE FILM; PH; DRY-CURED HAM;
D O I：
10.1002/jsfa.2740660303
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams were evaluated in three experiments. Freezing of green hams did not affect the tyrosine concentration but increased the formation of tyrosine crystals and decreased white film intensity. The incidence of hams with tyrosine crystals and white film was lower in those with high pH meat. White him increased as the storage temperature decreased and was not found to be present around the tyrosine crystals.
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收藏
页码：279 / 282
页数：4
相关论文
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