Pre-cure freezing affects proteolysis in dry-cured hams

Bañón, Sancho; Cayuela, José María; Granados, M V; Garrido, María Dolores Pitarch

doi:10.1016/s0309-1740(98)00067-9

Cited by 42 publications

(25 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The phosphate was analyzed following the conversion of molybdenum blue (photometry) (Köberlein and Mair-Waldburg, 1955). The chlorides were determined following the modified CarpenterVolhard method (Bañón et al, 1999). Each independent replicate analysis was done in triplicate (n = 3).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Liu

Zhang

Chen

2013

FSTR

View full text Add to dashboard Cite

Active non-volatile taste components, including free amino acids, the flavor of the 5'-nucleotides, lactic acid, succinic acid and 4 kinds of inorganic ions (chloride, sodium, potassium, phosphate ions) of the viscera and the adductor muscles of oysters (Ostrea rivularis) were analyzed. Additionally, a contrast experiment was conducted to highlight the difference in tastes between adductor muscle extracts and viscera extracts. Taste activity values (TAVs) and equivalent umami concentration (EUC) were calculated for samples of the two tissues. Our results showed that the total amount of free amino acid in the adductor muscle was about 5 times as that in the viscera; and the TAVs of five free amino acids in the muscle exceeded 1, while TAVs of all amino acids found in the viscera were below 1. Additionally, the EUC of the adductor muscle was about 35 times as that of the viscera. The TAVs of succinic acid were above 1 in both tissues. Cl − contents in the muscle and the viscera were approximately equal, but the contents of the other three inorganic ions we tested were different. Furthermore, the results of sensory tests showed that the adductor muscle was preferred to the viscera. In conclusion, the taste of the adductor muscle was found to be far more intense and preferable to that of the viscera.Keywords: oyster, non-volatile taste components, viscera, adductor muscle, umami, TAV *To whom correspondence should be addressed. E-mail: chaohuaz@sohu.com IntroductionSeafood condiments are frequently used in our daily life to enhance the flavor of our food. Several studies have successfully identified the active flavor compounds in seafood (Spurvey and Shahidi, 1998;Fuke and Konosu, 1991;Ninomiya, 2002). Generally speaking, flavor compounds include volatile compounds and nonvolatile components, and the latter consists of water-soluble and low-molecularweight components. The nonvolatile components of flavor compounds are considered to be the source of flavor and are classified into nitrogenous (free amino acids, nucleotides, organic bases and related compounds) and non-nitrogenous compounds (sugars, organic acids and inorganic compounds) with the exception of vitamins, minerals and pigments (Konosu and Yamaguchi, 1982). However, taste is not only related to the concentration of such compounds, but also influenced by their detection thresholds. That is why taste activity value (TAV) is widely used in evaluating the taste impact of the individual taste active compound in the food system. TAV is the ratio of concentration of an individual compound divided by its corresponding taste identification threshold. If the TAV value is above 1, the individual compound is considered to be active in food taste (Rotzoll et al., 2006; charbert and Hofmann, 2005;Schlichtherle and Grosch, 1998). Moreover, Mau (2005) introduced an alternative metric called Equivalent Umami Concentration (EUC) that is based on the concentration of nonvolatile components. EUC is the concentration of MSG equivalenting to the umami intensity given by the mi...

show abstract

Section: Resultsmentioning

confidence: 99%

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Liu

Zhang

Chen

2013

FSTR

View full text Add to dashboard Cite

show abstract

“…At last the average volumetric NaCl content at the surface is similar (P > 0.05) indicating that the hams were covered by the same amount of salt mixture during salting processing. As suggested by different authors (Bañón et al, 1999;Barat et al, 2004;Serra et al, 2010) a freezing and thawing pretreatment modifies the structure of proteins and facilitates the intake of salt in ham. In an area which includes SM muscle, Bañón et al (1999) found a 33% higher salt content in frozen/thawed hams (0.061 kg/kg) than in fresh ones (0.046 kg/kg).…”

Section: Frozen/thawed Pre-treatment Effectmentioning

confidence: 95%

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Picouet

Gou

Fulladosa

et al. 2013

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…All the hams were frozen in an industrial freezer at À40°C and stored for at least 30 days at À20°C, in order to obtain a frozen raw material which could resemble the usually commercialised frozen product. Then, the frozen hams were thawed in a cold chamber at 3°C for 5 days, similarly to the industrial process (Bañón et al, 1999;Motilva et al, 1994).…”

Section: Methodsmentioning

confidence: 99%

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Aliño

Grau

Fuentes

et al. 2010

Journal of Food Engineering

View full text Add to dashboard Cite

Pre-cure freezing affects proteolysis in dry-cured hams

Cited by 42 publications

References 17 publications

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Contact Info

Product

Resources

About