Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Volatile compounds evolution throughout the ripening of dry-cured Iberian hams with different salt content (6% vs. 3% of salt w/w) and processing temperature conditions (traditional processing vs. modified processing) was studied using solid-phase microextraction coupled to a direct extraction devic...

Full description

Saved in:

Bibliographic Details
Published in:	European food research & technology Vol. 225; no. 5-6; pp. 677 - 684
Main Authors:	Andres, Ana I, Cava, Ramon, Ventanas, Sonia, Muriel, Elena, Ruiz, Jorge
Format:	Journal Article
Language:	English
Published:	Heidelberg Berlin/Heidelberg : Springer-Verlag 01-09-2007 Berlin Springer Springer Nature B.V
Subjects:	Biological and medical sciences Dry-cured ham Drying Food industries Food science Fundamental and applied biological sciences. Psychology Meat and meat product industries Processing conditions Salts sodium chloride SPME-DED Temperature volatile compounds Volatile compound Ripening Processing conditions· Volatile compounds Salt effect Ham Meat product Pork product SPME-DED Dry-cured ham Sodium chloride
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!