Differentiation of Cured Cooked Hams by Physico‐chemical Properties and Chemometrics

Abstract

Comparison of physico-chemical and compositional traits was PRACTICAL APPLICATIONSThe following are the practical applications of this research. The comparison of physico-chemical and compositional traits were carried out on 1 Corresponding

Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

“…In particular, redness and chroma in BF were lower than in QF and SM muscles. These differences are consistent with results on cooked hams reported by Moretti et al (2009).…”

“…Moisture, protein and fat percentages ranged from 68.72 to 77.13, from 19.21 to 21.53 and from 2.15 to 6.01, respectively. The chemical composition of the three muscles is comparable with results from previous studies on cooked hams (Cheng, Sun, & Scannell, 2005;Moretti et al, 2009;Stekelenburg & Kant-Muermans, 2001). Differences between muscles from cooked hams are consistent with the characteristics of the raw muscles.…”

“…Values of lightness, redness and yellowness were within the scope expected for the pink-reddish characteristic colour of cooked hams (Moretti et al, 2009;Válková et al, 2007). This colour is attributed to the formation of nitrosylhemochrome through the reaction of myoglobin with the added nitrite (Sun et al, 2009).…”

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

“…The trait most affected by muscle type was processed ham colour, with the muscle effect being far greater than the effect of any of the ingredients tested. SM hams were a less intense red colour than their BF counterparts (Table 3) as also seen by Moretti et al (2009) andCasiraghi, Alamprese, andPompei (2007). A significant but small interactive effect on retention rates of fructans at higher levels of added FOS was observed with higher retention in topside compared to silverside (Fig.…”

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

“…Ferreira et al (2000) used PCA and HCA to demonstrate the correlation between the different types of processed turkey products and their fatty acid and mineral composition. The classification of cooked hams according to the origin of the raw material and the percentage of injection was investigated using PCA combined with linear discriminant analysis (Casiraghi et al, 2007;Moretti et al, 2009).…”