The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing
نویسندگان
چکیده
منابع مشابه
Volatile 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 کاملEffect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast...
متن کاملCharacterization 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 کاملDry Cured Hams - European Style
Europe has very many widely differing cultures, whose development has been affected by agreat number of different factors. One important factor, of course, is the climate, which varies considerably both in Europe and on the continent proper. Climatic conditions have also been responsible for shaping meat processing techniques in different parts of Europe; the dry curing of meat, for example, ha...
متن کاملRelationship between sensory attributes and volatile compounds of polish dry-cured loin
OBJECTIVE The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. METHODS The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) m...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2016
ISSN: 0032-5791
DOI: 10.3382/ps/pew128