Lorido Laura, Estévez Mario, Ventanas Jesús, Ventanas Sonia
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
IPROCAR Research Institute, Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n., Cáceres, Spain.
Meat Sci. 2015 Sep;107:39-48. doi: 10.1016/j.meatsci.2015.03.025. Epub 2015 Apr 15.
The present study aimed to evaluate the influence of salt and intramuscular fat (IMF) content on the sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) using the time-intensity (TI) method. All studied TI parameters of flavour attributes (overall flavour, saltiness, cured and rancid flavours) were significantly (p < 0.05) affected by variations in the salt and/or IMF content. However, regarding texture attributes only the maximum intensity (Imax) of hardness was significantly (p < 0.05) affected by the salt content of hams. Compared to Iberian dry-cured hams, the dynamic perception of the flavour and texture of Serrano dry-cured hams was less influenced by variations in salt and/or IMF content. The dynamic sensory techniques may be helpful to guarantee the quality of dry-cured products subjected to strategies of salt and fat reduction.
本研究旨在采用时间-强度（TI）法评估盐分和肌内脂肪（IMF）含量对两种不同类型干腌火腿（伊比利亚火腿和塞拉诺火腿）感官特性的影响。所有研究的风味属性（整体风味、咸度、腌制风味和酸败风味）的TI参数均受到盐分和/或IMF含量变化的显著影响（p < 0.05）。然而，关于质地属性，只有硬度的最大强度（Imax）受到火腿盐分的显著影响（p < 0.05）。与伊比利亚干腌火腿相比，塞拉诺干腌火腿的风味和质地的动态感知受盐分和/或IMF含量变化的影响较小。动态感官技术可能有助于保证实施盐分和脂肪减少策略的干腌产品的质量。
