Development of an Instrumental Method for Assessing the Adhesiveness on Dry-Cured Ham Slices

C. Pérez-Santaescolástica; N. Echegaray; R. Bermúdez; J.V. Garcia-Perez; E. Fulladosa; E. Benedito; J. Coll-Brasas; M. Pateiro; D. Franco; J.M. Lorenzo

Development of an Instrumental Method for Assessing the Adhesiveness on Dry-Cured Ham Slices

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Pérez-Santaescolástica

C. Pérez-Santaescolástica ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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N. Echegaray

N. Echegaray ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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J.V. Garcia-Perez

J.V. Garcia-Perez ²ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain

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E. Fulladosa

E. Fulladosa ³IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain; jmlorenzo@ceteca.net

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E. Benedito

E. Benedito ³IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain; jmlorenzo@ceteca.net

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J. Coll-Brasas

J. Coll-Brasas ²ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain

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M. Pateiro

M. Pateiro ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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D. Franco

D. Franco ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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, and

J.M. Lorenzo

J.M. Lorenzo ¹Centro Tecnológico de la Carne de Galicia, Rúa Galicia N°4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 159–160

DOI:: https://doi.org/10.3920/9789086868605_060

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Texture Profile Analysis is a common double compression test for determining the textural properties of dry-cured meat products. A method for assessing the adhesiveness characteristics of dry cured ham slices packaged under vacuum conditions was tested. For this work, a TA.XT Plus texture analyzer equipped with a probe connected to a special device was used. To develop this method, different speeds (0.5-10 mm/s), distances (80 and 100 mm), load cell (5 and 50 N) and slice thicknesses (1-4 mm) were assessed. Optimal conditions to measure adhesiveness between dry-cured ham slices were a speed of 0.5 mm/s, 100 mm of distance, 5 N load cell and 1 mm thick slices. When using these optimal conditions the adhesiveness mean value of dry-cured ham slices was 0.81±0.10 N.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Development of an Instrumental Method for Assessing the Adhesiveness on Dry-Cured Ham Slices

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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