Characterization of defective textures in dry-cured ham by compositional and HPLC analysis of soluble substances of low-molecular weight

• Published in: Food chemistry Vol. 85; no. 4; pp. 617 - 622
• Main Authors: Garcı́a-Rey, R.M, Garcı́a-Garrido, J.A, Quiles-Zafra, R, Tapiador, J, Luque de Castro, M.D
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2004; Elsevier
• Subjects: Biological and medical sciences; Compositional parameters; Cured ham; Defective textures; Food industries; Fundamental and applied biological sciences. Psychology; HPLC; Meat and meat product industries; Proteolysis; Cured ham; Defective textures; Proteolysis; HPLC; Compositional parameters; Meat product; Pork product; HPLC chromatography; Texture; Characterization; Ham; Analysis; Molecular mass
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(02)00563-0

The relationship of normal and defective textures in dry-cured ham to compositional and chromatographic parameters for low-molecular weight substances was examined. Three different types of defective texture, viz. soft, pasty and very pasty, were considered. An analysis of variance of the test results revealed a significant relationship (
P <0.05) between the presence of defective textures and both the compositional parameters studied (viz. pH and the moisture, non-protein nitrogen and salt contents) and the chromatographic peaks obtained. A post-hoc analysis based on the Duncan method allowed significantly different (
α=0.05) groups to be established on the basis of the different abnormal textures (soft, pasty and very pasty). Finally, a discriminant analysis of the compositional results yielded functions that allowed hams with normal and defective textures to be discriminated. Also, the discriminant analysis of chromatographic peaks provided functions that allowed normal and pasty hams—but not normal and soft hams—to be distinguished, which suggest a differential origin for the texture defects examined.