Cilla Irene, Martínez Luis, Beltrán José Antonio, Roncalés Pedro
Department of Animal Production and Food Science, Laboratory of Food Technology, Faculty of Veterinary Science, University of Zaragoza, C/Miguel Servet 177, 50013 Zaragoza, Spain.
Meat Sci. 2006 May;73(1):12-21. doi: 10.1016/j.meatsci.2005.10.011. Epub 2005 Dec 6.
The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4±2°C; 8 months) or freezing (-18±1°C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of refrigerated boneless dry-cured hams and frozen dry-cured ham cuts showed only limited changes throughout long-term storage. Significant changes involved loss of odour and flavour, increased adhesiveness and modification of hardness, the Semimembranosus muscle became tender while Biceps femoris became harder, leading to a higher textural homogeneity. In agreement with those changes, the overall acceptability assessed by a trained panel decreased throughout storage, though this was significant regarding only frozen hams. However, consumer evaluation of acceptability, as well as satisfaction with hypothetical purchasing, did not vary significantly throughout storage.
研究了储存对干腌火腿品质的影响。分别将16个真空包装的去骨干腌火腿和16个真空包装的干腌火腿切片在黑暗中冷藏（4±2°C；8个月）或冷冻（-18±1°C；24个月）储存。在整个储存过程中测量了仪器颜色和质地、物理化学和生化参数、感官特征以及消费者可接受性和购买满意度。冷藏的去骨干腌火腿和冷冻的干腌火腿切片的整体品质在长期储存过程中仅显示出有限的变化。显著变化包括气味和风味丧失、粘性增加以及硬度改变，半膜肌变软而股二头肌变硬，导致质地均匀性更高。与这些变化一致，由训练有素的专业小组评估的整体可接受性在整个储存过程中下降，不过仅冷冻火腿的情况较为显著。然而，消费者对可接受性的评价以及对假设购买的满意度在整个储存过程中没有显著变化。
