Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Meat Science ◽  
2017 ◽  
Vol 131 ◽  
pp. 40-47 ◽  
Author(s):  
Nerea Martínez-Onandi ◽  
Ana Rivas-Cañedo ◽  
Marta Ávila ◽  
Sonia Garde ◽  
Manuel Nuñez ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Characteristics ◽  
High Pressure Processing ◽  
Volatile Fraction ◽  
Dry Cured Ham

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

Meat Science ◽  
2016 ◽  
Vol 111 ◽  
pp. 130-138 ◽  
Author(s):  
Nerea Martínez-Onandi ◽  
Ana Rivas-Cañedo ◽  
Manuel Nuñez ◽  
Antonia Picon
Keyword(s):  
High Pressure ◽  
Chemical Composition ◽  
High Pressure Processing ◽  
Volatile Fraction ◽  
Dry Cured Ham

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

2013 ◽  
Vol 35 (1) ◽  
pp. 34-37 ◽  
Author(s):  
N. Belletti ◽  
M. Garriga ◽  
T. Aymerich ◽  
S. Bover-Cid
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Serratia Liquefaciens ◽  
Dry Cured Ham

Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham

2019 ◽  
Vol 116 ◽  
pp. 49-56 ◽  
Author(s):  
C. Pérez-Santaescolástica ◽  
J. Carballo ◽  
E. Fulladosa ◽  
P.E.S. Munekata ◽  
P.C. Bastianello Campagnol ◽  
...  
Keyword(s):  
High Pressure ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Volatile Compound ◽  
High Pressure Processing ◽  
Dry Cured Ham ◽  
Different Temperatures

scholarly journals Effect of High Pressure Processing on Color and Textural Properties of Eggs

2013 ◽  
Vol 2 (4) ◽  
pp. 11 ◽  
Author(s):  
Ajaypal Singh ◽  
Hosahalli Ramaswamy
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Chemical Properties ◽  
Textural Properties ◽  
Egg Yolk ◽  
Color Difference ◽  
Physicochemical Characteristics ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Egg Components

<p>Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels <span style="text-decoration: underline;">&gt;</span> 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (<em>p</em> &lt; 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (<em>p</em> &lt; 0.05) increase with an increase in pressure level and treatment time.</p>

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