Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMS |
Texto Completo: | https://repositorio.ufms.br/handle/123456789/1018 http://dx.doi.org/10.1590/S0103-90162008000200010 |
Resumo: | ABSTRACT - Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques. |
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2012-01-23T16:20:34Z2021-09-30T19:57:38Z2008COSTA, Marcela de Rezende et al . Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams. Sci. agric. (Piracicaba, Braz.), Piracicaba, v. 65, n. 2, abr. 2008 . Disponível em <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010&lng=pt&nrm=iso>. acessos em 21 jan. 2012. http://dx.doi.org/10.1590/S0103-90162008000200010.https://repositorio.ufms.br/handle/123456789/1018http://dx.doi.org/10.1590/S0103-90162008000200010ABSTRACT - Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.Cor e textura, resultantes de um processo complexo envolvendo modificações químicas, físicas e enzimáticas, são importantes parâmetros para a aceitabilidade de presuntos crus. Esse estudo visou avaliar os perfis instrumentais de textura e cor de seis tipos de presunto cru: dois experimentais, produzidos por processo acelerado, nomeados CTC 3,5% e CTC 5,0% de acordo com o percentual inicial de sal adicionado; dois importados (Serrano e Italiano); e dois produtos comerciais brasileiros (tipo Serrano e tipo Parma). O processo experimental combinou desossa dos pernis, adição de transglutaminase, tombamento e moldagem em formas de aço inoxidável, seguidos por secagem e maturação dos presuntos crus. As avaliações foram conduzidas utilizando o sistema de cor de Hunter (A, 10º) e TPA (Análise de Perfil de Textura). As amostras diferiram em luminosidade (produtos mais claros - CTCs), e em coloração vermelha (valores de a mais elevados - Italiano e tipo Serrano). Os perfis de textura mais distintos foram encontrados entre os produtos CTCs e os presuntos cru Italiano e tipo Parma, com os primeiros tendo os maiores valores de dureza, elasticidade, coesividade e mastigabilidade. Os resultados mostraram as características de cor e textura típicas de presuntos crus, embora cada produto tenha apresentado suas particularidades provavelmente devido a diferenças na matéria-prima e técnicas de processamento.engScientia AgricolaTransglutaminasesProdutos da CarneManipulação de AlimentosMeat ProductsFood HandlingColour and texture profiles of boneless reestructured dry-cured hams compared to traditional hamsPerfis de cor e textura de presuntos crus sem osso e reestruturados comparados a presuntos crus tradicionaisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCosta, Marcela de RezendeBergamin Filho, WalterSilveira, Expedito Tadeu FaccoFelício, Pedro Eduardo deinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMSinstname:Universidade Federal de Mato Grosso do Sul (UFMS)instacron:UFMSTHUMBNAILColour and texture profiles.pdf.jpgColour and texture profiles.pdf.jpgGenerated Thumbnailimage/jpeg1684https://repositorio.ufms.br/bitstream/123456789/1018/4/Colour%20and%20texture%20profiles.pdf.jpg457f4f16ee587b584a602cce851ec0a2MD54ORIGINALColour and texture profiles.pdfColour and texture profiles.pdfapplication/pdf43597https://repositorio.ufms.br/bitstream/123456789/1018/1/Colour%20and%20texture%20profiles.pdf7c216e6908f47193b8823409e878f518MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.ufms.br/bitstream/123456789/1018/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52TEXTColour and texture profiles.pdf.txtColour and texture profiles.pdf.txtExtracted texttext/plain23142https://repositorio.ufms.br/bitstream/123456789/1018/3/Colour%20and%20texture%20profiles.pdf.txt4d9f739ca73b0f6534c4749c0d8a8550MD53123456789/10182021-09-30 15:57:38.678oai:repositorio.ufms.br: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Repositório InstitucionalPUBhttps://repositorio.ufms.br/oai/requestri.prograd@ufms.bropendoar:21242021-09-30T19:57:38Repositório Institucional da UFMS - Universidade Federal de Mato Grosso do Sul (UFMS)false |
dc.title.pt_BR.fl_str_mv |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
dc.title.alternative.pt_BR.fl_str_mv |
Perfis de cor e textura de presuntos crus sem osso e reestruturados comparados a presuntos crus tradicionais |
title |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
spellingShingle |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams Costa, Marcela de Rezende Transglutaminases Produtos da Carne Manipulação de Alimentos Meat Products Food Handling |
title_short |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
title_full |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
title_fullStr |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
title_full_unstemmed |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
title_sort |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
author |
Costa, Marcela de Rezende |
author_facet |
Costa, Marcela de Rezende Bergamin Filho, Walter Silveira, Expedito Tadeu Facco Felício, Pedro Eduardo de |
author_role |
author |
author2 |
Bergamin Filho, Walter Silveira, Expedito Tadeu Facco Felício, Pedro Eduardo de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Costa, Marcela de Rezende Bergamin Filho, Walter Silveira, Expedito Tadeu Facco Felício, Pedro Eduardo de |
dc.subject.por.fl_str_mv |
Transglutaminases Produtos da Carne Manipulação de Alimentos Meat Products Food Handling |
topic |
Transglutaminases Produtos da Carne Manipulação de Alimentos Meat Products Food Handling |
description |
ABSTRACT - Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008 |
dc.date.accessioned.fl_str_mv |
2012-01-23T16:20:34Z |
dc.date.available.fl_str_mv |
2021-09-30T19:57:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
COSTA, Marcela de Rezende et al . Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams. Sci. agric. (Piracicaba, Braz.), Piracicaba, v. 65, n. 2, abr. 2008 . Disponível em <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010&lng=pt&nrm=iso>. acessos em 21 jan. 2012. http://dx.doi.org/10.1590/S0103-90162008000200010. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufms.br/handle/123456789/1018 |
dc.identifier.doi.none.fl_str_mv |
http://dx.doi.org/10.1590/S0103-90162008000200010 |
identifier_str_mv |
COSTA, Marcela de Rezende et al . Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams. Sci. agric. (Piracicaba, Braz.), Piracicaba, v. 65, n. 2, abr. 2008 . Disponível em <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010&lng=pt&nrm=iso>. acessos em 21 jan. 2012. http://dx.doi.org/10.1590/S0103-90162008000200010. |
url |
https://repositorio.ufms.br/handle/123456789/1018 http://dx.doi.org/10.1590/S0103-90162008000200010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Scientia Agricola |
publisher.none.fl_str_mv |
Scientia Agricola |
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reponame:Repositório Institucional da UFMS instname:Universidade Federal de Mato Grosso do Sul (UFMS) instacron:UFMS |
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UFMS |
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Repositório Institucional da UFMS |
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Repositório Institucional da UFMS |
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