Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

@article{Harkouss2015QuantitativeSO,
  title={Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.},
  author={Rami Harkouss and Thierry Astruc and Andr{\'e} Lebert and Philippe Gatellier and Olivier Loison and Hassan Safa and St{\'e}phane Portanguen and Emilie Parafita and Pierre-Sylvain Mirade},
  journal={Food chemistry},
  year={2015},
  volume={166},
  pages={
          522-30
        }
}
Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural parameters: hardness, fragility, cohesiveness, springiness and adhesiveness and (iv) four structural… CONTINUE READING

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