Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Intense adhesiveness, softness and sourness are usually organoleptic and textural defects in dry-cured ham. To improve sensory and flavor qualities of defective dry-cured ham, biceps femoris of Jinhua ham with sensory defects were subjected to different levels of ultrasound-assisted heating (control...

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Bibliographic Details
Published in:Food bioscience 2021-10, Vol.43, p.101310, Article 101310
Main Authors: Zhou, Chang-Yu, Xia, Qiang, He, Jun, Sun, Yang-Ying, Dang, Ya-Li, Ou, Chang-Rong, Pan, Dao-Dong, Cao, Jin-Xuan, Zhou, Guang-Hong
Format: Article
Language:English
Subjects:
Jinhua ham
Odour-active components
Partial least square regression
Sensory defects
Ultrasound-assisted heating
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Summary:Intense adhesiveness, softness and sourness are usually organoleptic and textural defects in dry-cured ham. To improve sensory and flavor qualities of defective dry-cured ham, biceps femoris of Jinhua ham with sensory defects were subjected to different levels of ultrasound-assisted heating (control group, 300 W & 40 °C, 300 W & 50 °C, 1000 W & 40 °C, and 1000 W & 50 °C). Sensory scores, texture, dynamic rheology, thermostability, water distribution and volatile compounds of ham samples were investigated among these treatments. The treatment (1000 W & 50 °C) improved sensory scores than that of other treatments (P 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2021.101310