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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Martínez-Onandi, Nerea Rivas-Cañedo, Ana Nuñez, Manuel Picon, Antonia |
| Spatial Coverage | Spain |
| Description | Country affiliation: Spain Author Affiliation: Martínez-Onandi N ( Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain.); Rivas-Cañedo A ( Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain.); Nuñez M ( Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain.); Picon A ( Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid 28040, Spain.) |
| Abstract | The volatile fraction of 30 Serrano dry-cured hams with different salt and intramuscular fat contents was investigated. In addition, the effect of high pressure processing (HPP) at 600 MPa for 6 min at 21°C on the volatile compounds of those hams was studied. One hundred volatile compounds were identified and their levels subjected to analysis of variance with ham chemical composition (aw, salt content, intramuscular fat content and salt in lean ratio) and HPP treatment as main effects. Chemical composition mainly affected the relative abundance of acids, alcohols, branched-chain aldehydes, ketones, benzene compounds, sulfur compounds and some miscellaneous compounds. Salt content and fat content influenced a greater number of volatile compounds than aw. High pressure processing had a significant effect on only 8 volatile compounds, with higher levels of methanethiol and sulfur dioxide in HPP-treated samples and higher levels of ethyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, dimethyl disulfide and dimethyl trisulfide in control untreated samples. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 111 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-01-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Food Handling Food Quality Food, Preserved Analysis Meat Sus Scrofa Abattoirs Analysis Of Variance Animals Chemical Phenomena Crosses, Genetic Dietary Fats Hindlimb Muscle, Skeletal Chemistry Pressure Adverse Effects Sodium Chloride, Dietary Spain Volatile Organic Compounds Water Comparative Study Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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