Evolution of volatile aldehydes in Iberian ham matured under different processing conditions

被引：59
|
作者：
Martín, L
Timón, ML
Petrón, MJ
Ventanas, J
Antequera, T
机构：
[1] Univ Extremadura, Escuela Ing Agr, E-06071 Badajoz, Spain
[2] Univ Extremadura, Fac Vet, Caceres 10071, Spain
来源：
MEAT SCIENCE | 2000年 / 54卷 / 04期
关键词：
D O I：
10.1016/S0309-1740(99)00107-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
To evaluate the influence of the Iberian ham processing conditions in the evolution of Volatile aldehydes, 35 hams were processed in two plants following different conditions of relative humidity and temperature. For this, free fatty acids, peroxide values and volatile aldehydes were quantified in the hams. The highest increases in free fatty acids were noted during the drying stage in both processing plants. The drying period also revealed the greatest increase in peroxide values, where the highest values were in those hams processed at higher temperatures. The temperature during post-salting and drying had a marked influence on the formation of volatile aldehydes, being responsible for the differences in volatile compounds of matured hams. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：333 / 337
页数：5
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