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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
Author(s) -
Arnau Jacint,
Guerrero Luis,
Gou Pere
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199706)74:2<193::aid-jsfa788>3.0.co;2-o
Subject(s) - salting , ageing , food science , chemistry , sensory analysis , zoology , biology , medicine
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.