Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/94625
Author(s): Pancrazio, G
Cunha, SC
De Pinho, PG
Loureiro, M
Ferreira, IMPLVO
Pinho, Olívia
Title: Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage
Issue Date: 2015
Abstract: The influence of tumbling time and storage on the physical and chemical characteristics of cooked ham was evaluated. The effect of tumbling time on the physical characteristics, namely color and texture, was significant, whereas the chemical characteristics were less affected since proteolysis of myofibrillar proteins, free amino acid (FAA) and volatile profile was similar in ham with 9 and 18h of tumbling. The effect of storage was most relevant on chemical characteristics, increased the proteolysis of myofibrillar proteins and the relative percentage of some volatiles, mainly aldehydes, whereas FAA decreased, except histidine that increased. Reduced tumbling time can be used, maintaining the quality of cooked ham during its storage. Practical ApplicationsCooked ham is a brine-treated product obtained after tumbling and cooking/cooling treatments. Its shelf life is around 90 days. Data concerning the effect of tumbling time and storage on quality attributes, proteolysis and volatiles of cooked ham are scarce. This characterization is of major relevance for cooked ham industry since the use of reduced tumbling maintains the product quality and storage reduces production costs. A reduction of 50% of the usual tumbling time influenced mainly the physical parameters, whereas the storage was similar and the most relevant impact was on the chemical characteristics. The practical results from this work can be extended to cooked ham industry.
Subject: Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
Scientific areas: Ciências médicas e da saúde
Medical and Health sciences
URI: https://repositorio-aberto.up.pt/handle/10216/94625
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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