Serra X, Ruiz-Ramírez J, Arnau J, Gou P
Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de Tecnologia de la Carn, Unitat de Technologia de Processos, Granja Camps i Armet s/n, Monells, Girona 17121, Spain.
Meat Sci. 2005 Feb;69(2):249-54. doi: 10.1016/j.meatsci.2004.07.004.
Instrumental texture parameters of m. biceps femoris (BF) samples from six commercial dry-cured hams, dried to a different degree, were related to water activity and water content. Samples were carved into cubes and Texture Profile Analysis (compression 50%, 10 mm high samples), water activity (a(w) 25 °C) and water content analyses were performed. A negative non-linear relationship between hardness and water content and water activity was observed. From this relationship, critical X and a(w) values, below which there is a dramatic increase in hardness, can be found (around 0.55 kg H(2)O/kg dry matter and around 0.70, respectively). Cohesiveness and springiness showed a positive linear relationship with water content and water activity.
来自六个不同干燥程度的商业干腌火腿的股二头肌（BF）样本的仪器质地参数与水分活度和水分含量相关。将样本切成方块，并进行质地剖面分析（压缩50%，样本高10毫米）、水分活度（25℃时的aw）和水分含量分析。观察到硬度与水分含量和水分活度之间呈负非线性关系。从这种关系中，可以找到临界X和aw值，低于这些值时硬度会急剧增加（分别约为0.55千克H₂O/千克干物质和约0.70）。内聚性和弹性与水分含量和水分活度呈正线性关系。
