Volatile compounds in high-pressure-treated dry-cured ham: A review
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Elsevier
2022-02
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Subjects: | Aroma, Dry-cured ham, High pressure processing, Odor, Volatile compounds, |
Online Access: | http://hdl.handle.net/10261/274511 http://dx.doi.org/10.13039/501100004837 https://api.elsevier.com/content/abstract/scopus_id/85117216926 |
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dig-inia-es-10261-2745112024-05-17T20:43:12Z Volatile compounds in high-pressure-treated dry-cured ham: A review Picón Gálvez, Antonia María Núñez Gutiérrez, Manuel Ministerio de Ciencia e Innovación (España) Picón Gálvez, Antonia María [0000-0001-6988-5618] Núñez Gutiérrez, Manuel [0000-0001-6934-9196] Aroma Dry-cured ham High pressure processing Odor Volatile compounds The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted. The authors wish to thank Spanish Ministry of Science and Innovation for funding projects RTA2010-00029-C04-04 and AGL2014-51742-REDC (PROCARSE). Peer reviewed 2022-06-30T11:01:07Z 2022-06-30T11:01:07Z 2022-02 artículo de revisión http://purl.org/coar/resource_type/c_dcae04bc Meat Science 184: 108673 (2022) 0309-1740 http://hdl.handle.net/10261/274511 10.1016/j.meatsci.2021.108673 1873-4138 http://dx.doi.org/10.13039/501100004837 34662747 2-s2.0-85117216926 https://api.elsevier.com/content/abstract/scopus_id/85117216926 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-04/ES/Optimización y control de la calidad tecnológica, nutricional y organoléptica de jamones serranos e ibéricos/ info:eu-repo/grantAgreement/MICINN/ AGL2014-51742-REDC/RED DE EXCELENCIA CONSOLIDER "PRODUCTOS CARNICOS SEGUROS, NUTRITIVOS Y SALUDABLES" Meat science Postprint Sí open Elsevier |
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Aroma Dry-cured ham High pressure processing Odor Volatile compounds Aroma Dry-cured ham High pressure processing Odor Volatile compounds |
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Aroma Dry-cured ham High pressure processing Odor Volatile compounds Aroma Dry-cured ham High pressure processing Odor Volatile compounds Picón Gálvez, Antonia María Núñez Gutiérrez, Manuel Volatile compounds in high-pressure-treated dry-cured ham: A review |
description |
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Picón Gálvez, Antonia María Núñez Gutiérrez, Manuel |
format |
artículo de revisión |
topic_facet |
Aroma Dry-cured ham High pressure processing Odor Volatile compounds |
author |
Picón Gálvez, Antonia María Núñez Gutiérrez, Manuel |
author_sort |
Picón Gálvez, Antonia María |
title |
Volatile compounds in high-pressure-treated dry-cured ham: A review |
title_short |
Volatile compounds in high-pressure-treated dry-cured ham: A review |
title_full |
Volatile compounds in high-pressure-treated dry-cured ham: A review |
title_fullStr |
Volatile compounds in high-pressure-treated dry-cured ham: A review |
title_full_unstemmed |
Volatile compounds in high-pressure-treated dry-cured ham: A review |
title_sort |
volatile compounds in high-pressure-treated dry-cured ham: a review |
publisher |
Elsevier |
publishDate |
2022-02 |
url |
http://hdl.handle.net/10261/274511 http://dx.doi.org/10.13039/501100004837 https://api.elsevier.com/content/abstract/scopus_id/85117216926 |
work_keys_str_mv |
AT picongalvezantoniamaria volatilecompoundsinhighpressuretreateddrycuredhamareview AT nunezgutierrezmanuel volatilecompoundsinhighpressuretreateddrycuredhamareview |
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1802819642898513920 |