Journal ArticleDOI
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
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In this article, a study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cleaned frozen hams from Iberians pigs.About:
This article is published in Journal of Food Engineering.The article was published on 2011-05-01. It has received 14 citations till now. The article focuses on the topics: Brining & Salting.read more
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Recent advances in cured raw ham manufacture.
TL;DR: An overview of European protected cured raw hams is presented and application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
Journal ArticleDOI
Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine.
TL;DR: Using PTW as a curing method can be a potential and effective way of producing dried pork meat products and generates new volatile compounds, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost.
Journal ArticleDOI
Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography
TL;DR: Predictive models were developed and analytical tools such as distribution diagrams, line profiles, and regions of interest (ROIs) from the acquired computed tomography (CT) scans provided quantitative information on salt, water, and a(w) in terms of content but also distribution throughout the process.
Journal ArticleDOI
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
TL;DR: The brine thawed processing affected the free fatty acid content at the different stages although the differences were more appreciated at the beginning of the process and no differences were observed at the end.
Journal ArticleDOI
Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)
TL;DR: In this article , the positive effect of ultrasound-assisted saline thawing (UST) on the technological properties (water mobility, water holding capacity, colour, pH, shear force, TVB-N, oxidation reaction and microstructure) of mirror carp (Cyprinus carpio L.).
References
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Journal ArticleDOI
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham
Fidel Toldrá,Mónica Flores +1 more
TL;DR: Control of the muscle enzyme systems, mainly proteases and lipases, is essential for the standardization of the processing and/or enhancement of flavor quality of dry-cured ham.
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Physical and chemical data
TL;DR: In this paper, the basic concepts and principles in Automation Technology are discussed, including: Primary Milk Production. Concentrated and Dried Products. High Milkfat Products. Membrane Processing.
Journal ArticleDOI
Dry-cured ham flavour: enzymatic generation and process influence
TL;DR: Control of the muscle enzyme systems, mainly proteases and lipases, is essential for the optimal standardisation of the processing and/or enhancement of flavour quality of dry-cured ham.
Journal ArticleDOI
Cod salting manufacturing analysis
TL;DR: In this article, the authors studied cod behavior during salting and its dependence on the method used, including traditional in pile (with and without overpressure) and brine immersion salting (without and without a vacuum pulse).