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Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months

1997; Wiley; Volume: 74; Issue: 2 Linguagem: Inglês

10.1002/(sici)1097-0010(199706)74

1097-0010

J. Arnau, Luís Guerrero, P. Gou,

Pharmacological Effects and Assays

Journal of the Science of Food and AgricultureVolume 74, Issue 2 p. 193-198 Research Article Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months Jacint Arnau, Corresponding Author Jacint Arnau Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainInstitut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this authorLuis Guerrero, Luis Guerrero Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this authorPere Gou, Pere Gou Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this author Jacint Arnau, Corresponding Author Jacint Arnau Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainInstitut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this authorLuis Guerrero, Luis Guerrero Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this authorPere Gou, Pere Gou Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121- Monells, Girona, SpainSearch for more papers by this author First published: 26 March 1999 https://doi.org/10.1002/(SICI)1097-0010(199706)74:2 3.0.CO;2-OCitations: 64AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In Spanish dry-cured ham the temperature is sometimes increased at a specific stage in order to accelerate the ageing process. In this study the effect of temperature during the final month of a 6-month process on certain physicochemical and sensorial characteristics of hams cured for different salting times was evaluated. Three salting times and three different temperatures (20, 25 and 30°C) during the last month of the process were used. Whole ham weight losses and the incidence of white film and tyrosine crystals on the cut surface were evaluated; and chemical and sensory analysis were carried out on Biceps femoris muscle. Despite reducing white film and tyrosine crystals, an increase of 2 days in salting time, had a slight effect on texture and produced an increase in the salty taste which could be regarded as excessive. Tyrosine concentration, the incidence of white film, brightness, pastiness and piquantness, all of which may negatively affect consumer acceptability, were greater in the hams with 30°C ageing temperature. © 1997 SCI. Citing Literature Volume74, Issue2June 1997Pages 193-198 RelatedInformation