Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
CC BY
Lưu vào:
| Tác giả chính: | , , |
|---|---|
| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Nhà xuất bản: |
Springer
2023
|
| Chủ đề: | |
| Truy cập trực tuyến: | https://link.springer.com/article/10.1007/s00217-023-04209-w https://dlib.phenikaa-uni.edu.vn/handle/PNK/8135 |
| Từ khóa: |
Thêm từ khóa
Không có từ khóa, Hãy là người đầu tiên đánh dấu biểu ghi này!
|
| id |
oai:localhost:PNK-8135 |
|---|---|
| record_format |
dspace |
| 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 |
8.893527 |