Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months
✍ Scribed by Arnau, Jacint; Guerrero, Luis; Gou, Pere
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 192 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
In Spanish dry-cured ham the temperature is sometimes increased at a speciÐc stage in order to accelerate the ageing process. In this study the e †ect of temperature during the Ðnal month of a 6-month process on certain physicochemical and sensorial characteristics of hams cured for di †erent salting times was evaluated. Three salting times and three di †erent temperatures (20, 25 and 30¡C) during the last month of the process were used. Whole ham weight losses and the incidence of white Ðlm and tyrosine crystals on the cut surface were evaluated ; and chemical and sensory analysis were carried out on Biceps femoris muscle. Despite reducing white Ðlm and tyrosine crystals, an increase of 2 days in salting time, had a slight e †ect on texture and produced an increase in the salty taste which could be regarded as excessive. Tyrosine concentration, the incidence of white Ðlm, brightness, pastiness and piquantness, all of which may negatively a †ect consumer acceptability, were greater in the hams with 30¡C ageing temperature.