Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage.
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Language: | English |
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Elsevier
2024-04-25
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Subjects: | Ultrasound, Flavor, Color, Dry-cured ham, Vacuum storage, ultrasound, flavour, physicochemical processes, food technology, cured meat, dried meat, |
Online Access: | http://hdl.handle.net/10261/355544 |
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dig-iata-es-10261-3555442024-05-02T07:14:48Z Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage Zhang, Jian Mora, L.eticia Toldrá, Fidel Zhang, Wangang Flores Llovera, Mónica Ministerio de Ciencia, Innovación y Universidades (España) Generalitat Valenciana European Commission Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage. This study forms part of the AGROALNEXT programme (grant AGROALNEXT/2022/031) and was supported by MCIU (Spain) with funding from European Union NextGenerationEU (PRTR-C17. I1) and by Generalitat Valenciana (Spain). The Accreditation as Center of Excellence Severo Ochoa CEX 2021-001189-S funded by MCIU/AEI/10.13039/501100011033 is also fully acknowledged. Jian Zhang acknowledged the financial support by China Scholarship Council (CSC, 202206850020). With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S) Peer reviewed 2024-05-02T07:14:48Z 2024-05-02T07:14:48Z 2024-04-25 artículo LWT - Food Science and Technology 199: 116132 (2024) 0023-6438 CEX 2021-001189-S http://hdl.handle.net/10261/355544 10.1016/j.lwt.2024.116132 1096-1127 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX 2021-001189-S Publisher's version https://doi.org/10.1016/j.lwt.2024.116132 Sí open Elsevier |
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Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat |
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Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat Zhang, Jian Mora, L.eticia Toldrá, Fidel Zhang, Wangang Flores Llovera, Mónica Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
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The application of ultrasound to dry-cured ham may be an option to improve the flavor of meat products storage at vacuum for long periods of time. To investigate the ultrasound-induced influence on flavor characteristics of ham, slices of 9 and 12 months of processing were vacuum packaged and stored at refrigerated temperatures up to 40 d to study the changes of volatile compounds by using solid phase micro-extraction (SPME) and GC-MS and their sensory profile by free choice profile (FCP). Besides, the changes in physicochemical properties (pH, humidity, water activity, color and composition) after ultrasound and storage were determined. Results showed that ultrasound changed the flavor profile of ham slices especially in 12 m hams and after 40 d of storage, with decreased level of linear and Strecker aldehydes and increased level of ketones and alcohols. Sensory results suggested that ultrasound favored the formation of cured and nutty odors with a higher impact in long processing hams (12 m) as observed in the volatile profile as well as increased redness without affecting other physicochemical properties. Therefore, ultrasound is a potential approach to improve the flavor and color characteristics of dry-cured ham slices during vacuum refrigerated storage. |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Zhang, Jian Mora, L.eticia Toldrá, Fidel Zhang, Wangang Flores Llovera, Mónica |
format |
artículo |
topic_facet |
Ultrasound Flavor Color Dry-cured ham Vacuum storage ultrasound flavour physicochemical processes food technology cured meat dried meat |
author |
Zhang, Jian Mora, L.eticia Toldrá, Fidel Zhang, Wangang Flores Llovera, Mónica |
author_sort |
Zhang, Jian |
title |
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
title_short |
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
title_full |
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
title_fullStr |
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
title_full_unstemmed |
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
title_sort |
effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage |
publisher |
Elsevier |
publishDate |
2024-04-25 |
url |
http://hdl.handle.net/10261/355544 |
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