No abstract

The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity. The main effect of microalgae addition was changes in bread color, crust, and crumb that implies an increase of browning and an evolution to more green-yellow tonalities. The textural parameters of breads such as hardness, chewiness, and resilience are not modified by microalgae addition.

No abstract

No abstract

Chemical and color (CIELAB) attributes were measured in three muscles of dry‐cured hams: Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF), at the end of the aging step, which represents the last month of the dry‐curing process. SM muscles showed the lowest values for all the chemical and color parameters except the a*/b* ratio while the BF muscles had the highest values except for the same a*/b* ratio. Differences were found in the moisture content, salt concentration, water activity, lightness, chroma, and the a*/b* ratio between the three muscles analysed. BF and ST muscles showed no differences for redness, yellowness and hue. Lightness was highly correlated with moisture and water activity values.