Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds
Sign Up to like & getrecommendations! Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600025
Abstract: The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh… read more here.
Keywords: cured ham; back fat; pig back; volatile compounds ... See more keywords
Perspectives in the Use of Peptidomics in Ham
Sign Up to like & getrecommendations! Published in 2018 at "PROTEOMICS"
DOI: 10.1002/pmic.201700422
Abstract: The use of proteomics in food science has permitted both a better characterization of the food products and the control of their final quality despite the fact that food systems are under continuous changes during… read more here.
Keywords: use peptidomics; quality; peptidomics ham; dry cured ... See more keywords
Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Peptide Research and Therapeutics"
DOI: 10.1007/s10989-018-9765-y
Abstract: This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro… read more here.
Keywords: pork; ageing time; time; cured pork ... See more keywords
Chemical-instrumental-sensory traits and data mining for classifying dry-cured Iberian shoulders from pigs with different diets
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00214-4
Abstract: Iberian pigs are an autochthonous porcine breed exclusively from the south western of Iberian Peninsula. In this study, the main objective was to classify dry-cured Iberian shoulders from pigs with different diets. Thus, morphology, physico-chemical… read more here.
Keywords: different diets; pigs different; iberian shoulders; shoulders pigs ... See more keywords
Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
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DOI: 10.1007/s12550-019-00357-9
Abstract: Cyclopiazonic acid (CPA)-producing Penicillium griseofulvum is usually found on the dry-cured ham surface during its ripening. The objective of this work was to evaluate the effect of temperature and water activity (aw) of dry-cured ham… read more here.
Keywords: cured ham; production; gene expression; dry cured ... See more keywords
Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.01.024
Abstract: Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because… read more here.
Keywords: meat products; cured meat; hansenii strains; dry cured ... See more keywords
Evaluation of main post-translational modifications occurring in naturally generated peptides during the ripening of Spanish dry-cured ham.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127388
Abstract: Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat. In this study, the peptide oxidative phenomena in Spanish dry-cured ham (Biceps femoris muscle) was evaluated at different ripening times (9, 12, 15,… read more here.
Keywords: cured ham; post translational; dry cured; translational modifications ... See more keywords
Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132175
Abstract: Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms… read more here.
Keywords: umami peptides; cured spanish; identification comparison; comparison umami ... See more keywords
Laser-light backscattering response to water content and proteolysis in dry-cured ham
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.02.001
Abstract: Abstract Laser backscattering imaging (LBI) is a low-cost technology proposed to determine non-invasively composition and microstructural characteristics of agro food and dairy products. The aim of this work was to define the effect of different… read more here.
Keywords: cured ham; proteolysis; laser; water content ... See more keywords
Texture characterization of dry-cured ham using multi energy X-ray analysis
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.01.020
Abstract: Abstract Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever the energy of x-rays is,… read more here.
Keywords: cured ham; energy; multi energy; energy ray ... See more keywords
Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.12.025
Abstract: Ecological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw),… read more here.
Keywords: penicillium; meat products; cured meat; risk ... See more keywords