Cargando…

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...

Descripción completa

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

Ejemplares similares

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham
por: Gómez-Sáez, Elena M., et al.
Publicado: (2021)

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham
por: Kim, Sun-Gyeom, et al.
Publicado: (2023)

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
por: Yim, Dong-Gyun, et al.
Publicado: (2019)

Erratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
por: Yim, Dong-Gyun, et al.
Publicado: (2019)

A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham
por: Ventura, Henrique T., et al.
Publicado: (2011)

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham
por: Seong, Pil Nam, et al.
Publicado: (2014)

Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
por: Gomes, Hewerton Barbosa, et al.
Publicado: (2020)

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
por: Marušić Radovčić, Nives, et al.
Publicado: (2021)

Portable Raman Spectrometer as a Screening Tool for Characterization of Iberian Dry-Cured Ham
por: Martín-Gómez, Andrés, et al.
Publicado: (2021)

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
por: Leite, Ana, et al.
Publicado: (2022)

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
por: Vargas-Ramella, Marcio, et al.
Publicado: (2021)

Effect of Soil Composition on Secondary Metabolites of Moroccan Saffron (Crocus sativus L.)
por: Chaouqi, Soukaina, et al.
Publicado: (2023)

Efficacy of Controlled Atmosphere Treatments to Manage Arthropod Pests of Dry-Cured Hams
por: Hasan, Md. Mahbub, et al.
Publicado: (2016)

Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams
por: Muñoz-Rosique, Beatriz, et al.
Publicado: (2023)

Isolation, Identification, and Determination of the Virulence of the Causal Agents of Corm Rot of Saffron (Crocus sativus L.) in Valle de Uco, Argentina
por: Caligiore-Gei, Pablo F., et al.
Publicado: (2023)

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
por: Parolari, Giovanni, et al.
Publicado: (2016)

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
por: Heres, Alejandro, et al.
Publicado: (2022)

Crocetin Isolated from the Natural Food Colorant Saffron Reduces Intracellular Fat in 3T3-L1 Adipocytes
por: Jiménez-Ortega, Elena, et al.
Publicado: (2020)

Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham
por: Cho, Han-Gyeol, et al.
Publicado: (2023)

Chemical Composition and Sensory Evaluation of Saffron
por: Predieri, Stefano, et al.
Publicado: (2021)

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
por: Virgili, Roberta, et al.
Publicado: (2012)

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham
por: Cebrián, Eva, et al.
Publicado: (2019)

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham
por: Kim, Ji-Han, et al.
Publicado: (2015)

Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
por: Yim, Dong-Gyun, et al.
Publicado: (2016)

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
por: García-González, Diego L., et al.
Publicado: (2013)

Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies
por: Martínez-Sánchez, Sara María, et al.
Publicado: (2019)

Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut
por: Čandek-Potokar, Marjeta, et al.
Publicado: (2020)

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
por: Rueda, Ángela Alcazar, et al.
Publicado: (2020)

The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing
por: Piasentier, Edi, et al.
Publicado: (2021)

Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
por: Heres, Alejandro, et al.
Publicado: (2021)

Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams
por: Maille, Jacqueline M., et al.
Publicado: (2023)

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
por: Zhou, Yeling, et al.
Publicado: (2022)

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks
por: Hernández-Ramos, Pedro, et al.
Publicado: (2020)

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System
por: Cebrián, Eva, et al.
Publicado: (2020)

Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds
por: Carcò, Giuseppe, et al.
Publicado: (2019)

Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
por: Muñoz-Rosique, Beatriz, et al.
Publicado: (2022)

Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk
por: Montoro-García, Silvia, et al.
Publicado: (2022)

Selection of Potential Probiotic Yeasts from Dry-Cured Xuanwei Ham and Identification of Yeast-Derived Antioxidant Peptides
por: Cai, Jiaming, et al.
Publicado: (2022)

Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts
por: Carrera-Alvarado, Gisela, et al.
Publicado: (2023)

Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production
por: Heres, Alejandro, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_a7aoo9qpeq5rbph9u3ibmma7hj