Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

descriptionPublicationkeyboard_double_arrow_right Article 01 Sep 2017 English Publisher:Elsevier BVJournal:Meat Science, volume 131, pages 40-47 (issn: 0309-1740,

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Authors: Martínez-Onandi, Nerea; Rivas-Cañedo, A.; Ávila, Marta; Garde López-Brea, Sonia; Núñez Gutiérrez, Manuel; Picón Gálvez, Antonia María;

doi: 10.1016/j.meatsci.2017.04.233

pmid: 28463751

handle: 10261/293915

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

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Abstract

The volatile fraction of 30 Iberian dry-cured hams of different physicochemical characteristics and the effect of high pressure processing (HPP) at 600MPa on volatile compounds were investigated. According to the analysis of variance carried out on the levels of 122 volatile compounds, intramuscular fat content influenced the levels of 8 benzene compounds, 5 carboxylic acids, 2 ketones, 2 furanones, 1 alcohol, 1 aldehyde and 1 sulfur compound, salt concentration influenced the levels of 1 aldehyde and 1 ketone, salt-in-lean ratio had no effect on volatile compounds, and water activity influenced the levels of 3 sulfur compounds, 1 alcohol and 1 aldehyde. HPP-treated samples of Iberian ham had higher levels of 4 compounds and lower levels of 31 compounds than untreated samples. A higher influence of HPP treatment on volatile compounds than physicochemical characteristics was observed for Iberian ham. Therefore, HPP treatment conditions should be optimized in order to diminish its possible effect on Iberian ham odor and aroma characteristics.

Keywords

Volatile Organic Compounds, Food Handling, Salt, Sus scrofa, Water, Intramuscular fat, Meat Products, Red Meat, Adipose Tissue, Spain, Food, Preserved, Pressure, Volatile compound, Animals, Iberian ham, High pressure processing, Sodium Chloride, Dietary, Muscle, Skeletal, Water activity

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