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DC Field | Value | Language |
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dc.contributor.author | Elena M., Gómez-Sáez | - |
dc.contributor.author | Gonzalo L., Alonso | - |
dc.contributor.author | Herminia, Vergara | - |
dc.date.accessioned | 2023-04-20T04:47:22Z | - |
dc.date.available | 2023-04-20T04:47:22Z | - |
dc.date.issued | 2023 | - |
dc.identifier.uri | https://link.springer.com/article/10.1007/s00217-023-04209-w | - |
dc.identifier.uri | https://dlib.phenikaa-uni.edu.vn/handle/PNK/8135 | - |
dc.description | CC BY | vi |
dc.description.abstract | 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. | vi |
dc.language.iso | en | vi |
dc.publisher | Springer | vi |
dc.subject | rosemary addition | vi |
dc.subject | camphor transfer | vi |
dc.title | Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer | vi |
dc.type | Book | vi |
Appears in Collections | ||
OER - Khoa học Tự nhiên |
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