Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and s...

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Detalles Bibliográficos
Autores principales: Gómez-Sáez, Elena M., Moratalla-López, Natalia, Alonso, Gonzalo L., Vergara, Herminia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305926/
https://www.ncbi.nlm.nih.gov/pubmed/34209860
http://dx.doi.org/10.3390/foods10071506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305926/
https://www.ncbi.nlm.nih.gov/pubmed/34209860
http://dx.doi.org/10.3390/foods10071506

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