Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Pérez-Santaescolástica, C.; Carballo, Javier; Fulladosa, E.; José, V. Garcia-Perez; Benedito, J.; Lorenzo, José M.

doi:10.1016/j.foodres.2018.08.006

Cited by 40 publications

(25 citation statements)

References 54 publications

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“…Similarly, results were reported by Pérez‐Santaescolástica et al. (2018) which supports our results regarding the US. In the present study, the increase in the content of individual amino acids and total amino acids could be in release of some submerged free amino acids and hydrolyzation of some soluble protein.…”

Section: Resultssupporting

confidence: 94%

Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor

Ahmed

Ahmad

et al. 2020

Journal of Food Science

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In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF) techniques was analyzed for the quality improvement and microbial safety of spinach juice. The spinach juice was treated with US at frequency of 40 kHz, radiating power of 200 W below 30 ± 2°C temperature for 21 min in ultrasonic bath cleaner, and PEF treatment (pulse frequency: 1 kHz, flow rate: 60 mL/min, temperature: 30 ± 2°C, time: 335 µs, electric field strength 9 kV/cm) was done. In results, the combined (US-PEF) treatment attained the highest value of minerals and total free amino acids as compared to US or PEF treatment alone. US-PEF treatment significantly reduced the total plate count (3.83 to 1.97 log CFU/mL), E. coli/Coliform (1.90 to 0.75 log CFU/mL) and yeast and mold (4.23 to 2.22 log CFU/mL). Fouriertransform infrared spectroscopy (FT-IR) spectra showed that all nonthermal treatments led to a higher concentration of carbonyl compounds rather generate new carbonyl compounds. US-PEF treatment significantly reduced the particle size. The rheology of spinach juice was drastically changed by all nonthermal techniques, indicating non-Newtonian modal accompanied by a decrease of consistency index (K), apparent viscosity (η), and increase of flow behavior (n). Overall, the improved quality of spinach juice shows the suitability of both technologies for industrial applications despite the variations in rheological properties.Practical Application: Nowadays, nonthermal technologies like US and PEF are being used to enhance the nutritional quality and stability of different fruits and vegetable juices. The current research shows that US-PEF application can enhance the free amino acids and mineral contents while significantly decrease microbial activities and particle size. The rheology of spinach juice can be dramatically changed, through the reduction of consistency index (K), apparent viscosity (η) and elevation of flow behavior (n). The results of this research proposed that US-PEF treatment can be a more suitable nonthermal application to enhance the quality of spinach juice at an industrial scale.

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Section: Resultssupporting

confidence: 94%

Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor

Ahmed

Ahmad

et al. 2020

Journal of Food Science

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“…Weight reduction, however, is explained as the difference initial and final weight of the food sample before and after the OD process. The difference between the solid gain water loss can also be defined as WR . Oladejo et al .…”

Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

“…The difference between the solid gain water loss can also be defined as WR. 76 Oladejo et al 7 and Hamedi et al 77 used the equations below to calculate, WR, SG and WL.…”

Section: Application Of Od Pretreatmentmentioning

confidence: 99%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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“…High defective samples with excessive proteolysis index seems to be associated with negative effects on the taste and aroma of the dry-cured ham. Recent studies showed that moderate thermal treatments using ultrasounds (Pérez-Santaescolástica, Carballo, Fulladosa, Garcia-Perez José, et al, 2018) or HP processing at different temperatures (Pérez-Santaescolástica et al submitted) produced a significant reduction of the total volatile compounds content. For all these reasons, a consumer study would be necessary to evaluate the impact of these changes in taste and aroma on the product acceptability.…”

Section: Effect Of Hp Temperature On Texture and Sensory Properties Omentioning

confidence: 99%

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

et al. 2019

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High pressure processing is mainly used to eliminate pathogenic microorganisms and extend the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different depending on the initial textural characteristics. In this study, texture, colour and colour stability were evaluated after pressurization at 600 MPa during 6 min at 7 ºC, 20 ºC and 35 ºC in samples with different textural characteristics (no pastiness, medium and high pastiness groups). HP treatments produced an increase of hardness (F 0) and lightness (L*) values and a decrease of softness/pastiness (Y 2 and Y 90) and redness (a*) values at any processing temperatures. However, the increase of F 0 and L* values was more pronounced in non-pasty samples. In samples with high pastiness and softness, HP processing at high temperature (35ºC) reduced the intensity of pastiness. However, texture of hams with non-pasty texture might be negatively affected. Therefore, the optimal temperature of HP processing depends on the textural characteristics of dry-cured hams.

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Cited by 40 publications

References 54 publications

Novel processing techniques and spinach juice: Quality and safety improvements

Novel processing techniques and spinach juice: Quality and safety improvements

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

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