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Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer

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Bibliographic Details
Main Authors: Elena M., Gómez-Sáez, Gonzalo L., Alonso, Herminia, Vergara
Format: Book
Language:English
Published: Springer 2023
Subjects:
rosemary addition
camphor transfer
Online Access:https://link.springer.com/article/10.1007/s00217-023-04209-w
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8135
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spelling oai:localhost:PNK-81352023-04-20T04:47:22Z Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer Elena M., Gómez-Sáez Gonzalo L., Alonso Herminia, Vergara rosemary addition camphor transfer CC BY This study determined the effect of three concentrations (R1: high, R2: medium and R3: low) of rosemary added to dry-cured ham slices vacuum packaged. pH and the colour parameters were evaluated at 0, 7, 14, 28 and 60 days of storage; visual appearance, odour, flavour and camphor content were assessed at days 7, 14, 28 and 60. The rosemary concentration changed the colour parameters, significantly altering the visual appearance (p < 0.001 at 7 and 14 days; p < 0.5 at day 28), but did not affect the pH, neither odour nor flavour. Nevertheless, significant differences were found with the time on R1 and R2 in odour (p < 0.01 and p < 0.001, respectively) and in flavour (p < 0.001). Camphor content was similar in all samples but changed over the time in R1 (p < 0.001) and R2 (p < 0.01). In conclusion, despite the differences observed, it is evident that the addition of this spice was to the liking of the panellists, in any of the concentrations used. 2023-04-20T04:47:22Z 2023-04-20T04:47:22Z 2023 Book https://link.springer.com/article/10.1007/s00217-023-04209-w https://dlib.phenikaa-uni.edu.vn/handle/PNK/8135 en application/pdf Springer
institution Digital Phenikaa
collection Digital Phenikaa
language English
topic rosemary addition
camphor transfer
spellingShingle rosemary addition
camphor transfer
Elena M., Gómez-Sáez
Gonzalo L., Alonso
Herminia, Vergara
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
description CC BY
format Book
author Elena M., Gómez-Sáez
Gonzalo L., Alonso
Herminia, Vergara
author_facet Elena M., Gómez-Sáez
Gonzalo L., Alonso
Herminia, Vergara
author_sort Elena M., Gómez-Sáez
title Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
title_short Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
title_full Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
title_fullStr Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
title_full_unstemmed Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
title_sort effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. measurement of camphor transfer
publisher Springer
publishDate 2023
url https://link.springer.com/article/10.1007/s00217-023-04209-w
https://dlib.phenikaa-uni.edu.vn/handle/PNK/8135
_version_ 1763724453546557440
score 8.881002

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