These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
    Author: Pérez-Palacios T, Ruiz J, Martín D, Grau R, Antequera T.
    Journal: J Sci Food Agric; 2010 Apr 15; 90(5):882-90. PubMed ID: 20355126.
    Abstract:
    BACKGROUND: This work was designed to study the effect of pre-cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. RESULTS: Generation of volatile compounds during Iberian ham processing was similar in both pre-cure frozen and refrigerated hams, the main differences being at the final stage. The levels of 2-methylbutanal, 2-methyl-1-butanol, 2,3-butanediol and 2-heptanol were significantly higher in dry-cured hams that were pre-cure frozen than in refrigerated ones, whereas the content of most detected esters was statistically lower in pre-cure frozen than in refrigerated hams. CONCLUSION: The effect of pre-cure freezing of Iberian ham on the profile of volatile compounds during ripening was not remarkable. Few differences were found in the final product, which would not greatly modify the aroma and flavour features of the dry-cured hams.
    [Abstract] [Full Text] [Related] [New Search]