IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Food Technology, XaRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003. Epub 2011 Aug 12.
The effects of skinning in a V-shape and pressing of hams on salting, drying and sensory characteristics of dry-cured hams were assessed. Salt and water contents and a(w) were determined in the central part of the ham during processing by computed tomography. Overall salt and water contents were also chemically analysed. Sensory analyses were performed on the final product. Partial skinning or pressing increased both salt uptake and final weight loss, but did not reduce the intra-batch variability in salt uptake. Moreover, trimmed hams exhibited a higher salt content in the inner areas of the hams after resting. Trimmed dry-cured hams showed less metallic flavour, higher saltiness and more mature flavour in the biceps femoris muscle, and lower pastiness and adhesiveness as well as higher crumbliness and aged flavour in both the biceps femoris and the semimembranosus muscles. Pressing treatment caused less metallic flavour only in biceps femoris muscle and higher saltiness.
评估了 V 形剥皮和压腿对咸肉干腌制、干燥和感官特性的影响。通过计算机断层扫描在加工过程中测定火腿中心部分的盐含量、水分含量和水分活度(a(w))。还对整体盐和水分含量进行了化学分析。对最终产品进行了感官分析。部分剥皮或压腿增加了盐的吸收和最终失重，但并没有降低盐吸收的批内变异性。此外，修剪后的火腿在休息后，火腿内部区域的盐含量更高。修剪后的咸肉干在股二头肌肌肉中表现出较少的金属味、更高的咸味和更成熟的风味，在股二头肌和半膜肌肌肉中表现出较低的粘滞性和粘性，以及更高的易碎性和陈化风味。压腿处理仅在股二头肌肌肉中引起较少的金属味和更高的咸味。
