+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage



Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage



Meat Science 122: 101-108



One hundred and three volatile compounds were detected by solid-phase microextraction followed by gas chromatography-mass spectrometry in 30 ripened Serrano dry-cured hams, submitted or not to high pressure processing (HPP) and afterwards held for 5months at 4°C. The effect of ham physicochemical parameters and HPP (600MPa for 6min) on volatile compounds was assessed. Physicochemical parameters primarily affected the levels of acids, alcohols, alkanes, esters, benzene compounds, sulfur compounds and some miscellaneous compounds. Intramuscular fat content was the physicochemical parameter with the most pronounced effect on the volatile fraction of untreated Serrano ham after refrigerated storage, influencing the levels of 38 volatile compounds while aw, salt content and salt-in-lean ratio respectively influenced the levels of 4, 4 and 5 volatile compounds. HPP treatment affected 21 volatile compounds, resulting in higher levels of alkanes and ketones and lower levels of esters and secondary alcohols, what might affect Serrano ham odor and aroma after 5months of refrigerated storage.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 058113369

Download citation: RISBibTeXText

PMID: 27513944

DOI: 10.1016/j.meatsci.2016.07.027


Related references

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material. Meat Science 82(2): 162-169, 2009

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage. Food Microbiology 80: 62-69, 2019

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham. Meat Science 111: 130-138, 2016

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham. Meat Science 131: 40-47, 2017

Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry 124(3): 749-758, 2011

Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage. International Dairy Journal 39(2): 232-239, 2014

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 62(1): 927-933, 2015

Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times. Journal of Agricultural & Food Chemistry 45(6): 2178-2186, 1997

Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage. Innovative Food Science & Emerging Technologies 23: 33-38, 2014

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chemistry 192: 328-335, 2016

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham. Food Research International 116: 49-56, 2019

Non-volatile components effects on quality of Serrano dry-cured ham as relatd to processing time. Journal of Food Science 62(6): 1235-1239, 1997

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum pur e. 2013

Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum pure. Innovative Food Science & Emerging Technologies 20: 34-41, 2013

Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastÄrma processing. Meat Science 82(1): 0-23, 2009