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: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010 |
Resumo: | 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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Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hamsaccelerated processingmaturation timetransglutaminaseColour 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.Escola Superior de Agricultura "Luiz de Queiroz"2008-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010Scientia Agricola v.65 n.2 2008reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162008000200010info:eu-repo/semantics/openAccessCosta,Marcela de RezendeBergamin Filho,WalterSilveira,Expedito Tadeu FaccoFelício,Pedro Eduardo deeng2008-03-31T00:00:00Zoai:scielo:S0103-90162008000200010Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2008-03-31T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams |
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 accelerated processing maturation time transglutaminase |
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 |
accelerated processing maturation time transglutaminase |
topic |
accelerated processing maturation time transglutaminase |
description |
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.none.fl_str_mv |
2008-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-90162008000200010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.65 n.2 2008 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936460950568960 |