1995
DOI: 10.1111/j.1365-2621.1995.tb04551.x
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Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Abstract: Hams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry-cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from … Show more

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Cited by 149 publications
(79 citation statements)
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“…Values around 2320g were obtained for hardness in the same muscle by Monin et al (1997) after 251 days of ripening. Virgili, Parolari, Schivazappa, Soresi Bordini and Borri (1995) evaluating the texture of 120 hams at the end of maturation detected a hardness range between 730-4370 g also in the Biceps femoris muscle. At the end of the storage period, vacuum packed samples showed, among the three packaging systems, the highest hardness value (2669g), significantly higher than the one found for samples with N 2 but without significant differences with samples with CO 2 +N 2 .…”
Section: Texture Analysismentioning
confidence: 97%
“…Values around 2320g were obtained for hardness in the same muscle by Monin et al (1997) after 251 days of ripening. Virgili, Parolari, Schivazappa, Soresi Bordini and Borri (1995) evaluating the texture of 120 hams at the end of maturation detected a hardness range between 730-4370 g also in the Biceps femoris muscle. At the end of the storage period, vacuum packed samples showed, among the three packaging systems, the highest hardness value (2669g), significantly higher than the one found for samples with N 2 but without significant differences with samples with CO 2 +N 2 .…”
Section: Texture Analysismentioning
confidence: 97%
“…Higher pH and/or DFD meat causes the release of lower amounts of water (Guerrero et al, 1999) and results in less intake of salt (Ramos et al, 2007), creating an environment that favors pastiness and excessive softness (Morales et al, 2007) due to higher water activity (a w ) and less inhibition of enzymatic activity. A major problem encountered in the production of dry-cured ham is excessive proteolysis, which has been associated with a defective texture, poor mouth-feel, unacceptable softness, unpleasant taste (bitterness, metallic taste), formation of tyrosine crystals and the appearance of a white film on the surface of vacuum-packed ham (Parolari et al, 1988 andToldrá et al, 1990;Arnau et al, 1994;Virgili et al, 1995a and1995b). According to Virgili and Schivazappa (2002), hams with a low final pH are more prone to extensive proteolysis, which can lead to impaired texture in aged muscles.…”
Section: Raw Materials Properties Important For Ham Seasoning Aptitudementioning
confidence: 99%
“…Proteólise excessiva em presuntos crus produz textura inferior, resultando em maciez anormal, definida como muito mole e inaceitável 20,28 . O teor de umidade foi correlacionado negativamente com dureza nos estudos de GUERRERO, GOU e ARNAU 12 .…”
Section: Análise Descritiva Quantitativaunclassified