Effect of Proteolysis Index on the Volatile Compounds Profile of Dry-Cured Ham

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

Effect of Proteolysis Index on the Volatile Compounds Profile of Dry-Cured Ham

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

Search for other papers by C. Pérez-Santaescolástica in
Current site
Google Scholar
PubMed

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

Search for other papers by N. Echegaray in
Current site
Google Scholar
PubMed

J.V. Garcia-Perez

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

Search for other papers by J.V. Garcia-Perez in
Current site
Google Scholar
PubMed

E. Fulladosa

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

Search for other papers by E. Fulladosa in
Current site
Google Scholar
PubMed

J. Benedito

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

Search for other papers by J. Benedito in
Current site
Google Scholar
PubMed

E. Coll-Brasas

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

Search for other papers by E. Coll-Brasas in
Current site
Google Scholar
PubMed

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

Search for other papers by D. Franco in
Current site
Google Scholar
PubMed

, 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

Search for other papers by J.M. Lorenzo in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 864–865

DOI:: https://doi.org/10.3920/9789086868605_387

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The effect of the proteolysis index on the profile of volatile compounds of dry-cured ham was studied. Two hundred samples classified in three batches according to the percentage of proteolysis [low (<33%), medium (33-36%) and high (>36%)] were analyzed. In all cases, hydrocarbons were the main compounds (41-49%), followed by alcohols (23-29%) and aldehydes (14-15%). The compounds that mostly influenced the aroma of dry-cured ham were the esters, which did not show significant differences among groups. Dry-cured ham with high proteolysis index presented the lowest amount of total volatile compounds (showing 1,575, 1,337 and 997 AU ×10⁶/g, for low, medium and high proteolysis index, respectively). According to these results, it is not clear how much the proteolysis index affects the final quality of dry-cured ham and more work is needed.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/configurable/content/book$002f9789086868605$002fBP000387.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

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

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	90	36	10
Full Text Views	1	0	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Effect of Proteolysis Index on the Volatile Compounds Profile of Dry-Cured Ham

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics