Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing
نویسندگان
چکیده
منابع مشابه
Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham.
Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%...
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولEffect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace×Yorkshire)♀×Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm NaNO2, and total processing time was 413 ...
متن کاملVolatile compounds and sensorial traits of "Toscano" dry-cured ham
The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
متن کاملDynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.
The evolution of the yeast population during manufacturing and ripening of dry-cured Parma ham was investigated. Contamination levels ranged from 10(5) to 10(7) cfu/g on muscle surface, 10(4) to 10(6) cfu/g on covering fat and exceeded 10(7) cfu/g on spreadable fat mince ("sugna"). Two hundred and sixty one yeast isolates underwent identification test, showing that the predominant species of ye...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2016
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2016.06.023