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Titolo:
Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes
Autore:
Coutron-Gambotti, C; Gandemer, G; Rousset, S; Maestrini, O; Casabianca, F;
Indirizzi:
Inst,Natl Rech Agron, Lab Etude Interact Mol Alimentaires, F-44316 Nantes 3 Inst Natl Rech Agron Nantes France 3 Mol Alimentaires, F-44316 Nantes 3 Univ Corse, Fac Sci & Tech, Biochim Lab, F-20250 Corte, France Univ CorseCorte France F-20250 Tech, Biochim Lab, F-20250 Corte, France INRA, Rech Viande Stn, F-63122 St Genes Champanelle, France INRA St GenesChampanelle France F-63122 22 St Genes Champanelle, France INRA, Lab Rech Dev Elevage, F-20250 Corte, France INRA Corte France F-20250 A, Lab Rech Dev Elevage, F-20250 Corte, France
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 1, volume: 64, anno: 1999,
pagine: 13 - 19
SICI:
0308-8146(199901)64:1<13:RSCODH>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
WARMED-OVER FLAVOR; VOLATILE COMPONENTS; PHOSPHOLIPIDS; OXIDATION; POULTRY; MUSCLE; MEAT;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
33
Recensione:
Indirizzi per estratti:
Indirizzo: Gandemer, G Inst6Natl Rech Agron, Lab Etude Interact Mol Alimentaires, BP 71627, F-4431 Inst Natl Rech Agron BP 71627 Nantes France 3 P 71627, F-4431
Citazione:
C. Coutron-Gambotti et al., "Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes", FOOD CHEM, 64(1), 1999, pp. 13-19

Abstract

The salt content of dry-cured ham must be reduced to adapt the product to the taste of the consumer and to human health recommendations. This study dealt with the effect of lowering salt content on the lipid composition and sensory attributes of 18-month-old Corsican dry-cured hams. Six were saltedaccording to a long time salting method and six according to a short time method (STS). The latter was lower in both total and free chlorides (4.7% v7.3% and 1.5% v 2.0%, respectively) and in dry matter (23.8% v 25.2%). Thecomposition of the intramuscular lipids was similar for both salting methods except that the proportion of polyunsaturated fatty acids of the phospholipids was higher in STS hams (42.3% v 34.0%). The salting method had no significant effect on the appearance of the hams (marbling, colour). However,the STS hams were less salty and their aroma notes related to fat such as rancid, fatty and buttery were more pronounced. (C) 1998 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 14:11:09