期刊
MEAT SCIENCE
卷 148, 期 -, 页码 171-180出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.10.015
关键词
Cured ham; Magnetic resonance imaging (MRI); Texture profile analysis (TPA); Predictive models
资金
- UCM-BSCH Group [920176GR35/10A, AGL2010-19158]
- Spanish Secretary of State of Research, Development and Innovation within the Ministry of Economy and Competitiveness [BES-2011-047485]
Magnetic resonance imaging (MRI) was used to study the structural changes during dry-cured ham manufacturing. T-1, T-2 and apparent diffusion coefficient (ADC) were determined. Dry cured hams were analysed at different steps of the manufacturing process (raw, salted, post salted, half-cured and cured). Structural changes were linked with the rheological behaviour, estimated by texture profile analysis (TPA) performed in three different muscles of hams (semimembranosus, semitendinosus and biceps femoris). A decrease for T-1, T-2 and ADC parameters during the curing process was observed, connected to the dehydration kinetics and salt diffusion. Curing process increased hardness and chewiness and reduced elasticity and cohesiveness. Mathematical models were defined to obtain useful equations to monitor ripening. Multiple and simple linear regression models were performed to predict water and salt content and rheological features evolution through MRI parameters. Best settings were achieved with water and salt content for the three studied muscles (R-2 around 0.90). T-1, T-2 and ADC showed a negative correlation with hardness and a positive relation with springiness and cohesiveness.
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