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Influence of pre‐cure freezing on the profile of volatile compounds during the processing of Iberian hams
Author(s) -
PérezPalacios Trinidad,
Ruiz Jorge,
Martín Diana,
Grau Raúl,
Antequera Teresa
Publication year - 2010
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/jsfa.3899
Subject(s) - aroma , chemistry , flavour , food science , ripening
BACKGROUND: This work was designed to study the effect of pre‐cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. RESULTS: Generation of volatile compounds during Iberian ham processing was similar in both pre‐cure frozen and refrigerated hams, the main differences being at the final stage. The levels of 2‐methylbutanal, 2‐methyl‐1‐butanol, 2,3‐butanediol and 2‐heptanol were significantly higher in dry‐cured hams that were pre‐cure frozen than in refrigerated ones, whereas the content of most detected esters was statistically lower in pre‐cure frozen than in refrigerated hams. CONCLUSION: The effect of pre‐cure freezing of Iberian ham on the profile of volatile compounds during ripening was not remarkable. Few differences were found in the final product, which would not greatly modify the aroma and flavour features of the dry‐cured hams. Copyright © 2010 Society of Chemical Industry