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Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

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Abstract

This paper describes the effect of high-pressure treatment (HHP) (600 MPa) on the oxidative stability (hexanal) and the sensory properties of sliced and vacuum-packaged Iberian dry-cured ham varying in intramuscular fat (IMF) content (low fat—flank, high fat—hip) after refrigerated storage (120 days, +2 °C). Both static and dynamic time–intensity sensory techniques were applied. Samples subjected to HHP treatment and HF samples showed the highest hexanal content. HF samples displayed higher scores for colour intensity, marbling and brightness of lean. IMF content contributed to a more intense temporal perception of hardness and fibrousness and to a more intense and longer rancid flavour perception. External fat from pressurized samples showed a higher colour intensity and hardness probably due to the extent of lipid oxidation and the development of fat crystallization. Results of temporal analysis indicated that pressurized samples turned out harder, juicier, more fibrousness, saltier and displayed a more intense overall and rancid flavour.

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Acknowledgments

Verónica Fuentes is thankful to the “Ministerio de Educación” for the FPI Grant. This study was supported by the “Ministerio de Ciencia e Innovación” project entitled: "Estudio sensorial e instrumental de la liberación de compuestos olor-activos en jamón ibérico loncheado: efecto del contenido y características de la grasa (Project ref. AGL2007-65923-CO2-01)". Authors are grateful to Jeroni Durango from CENTA-IRTA (Monells, Girona) for performing the high-pressure treatment.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Animal Production and Food Science, Facultad de Veterinaria, University of Extremadura, Campus Universitario, 10003, Cáceres, Spain

    Verónica Fuentes, Mario Estévez, Jesús Ventanas & Sonia Ventanas

  2. Centre de Tecnología de la Carn, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Granja Camps i Armet s/n, 17121, Monells, Girona, Spain

    Narcis Grèbol

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  1. Verónica Fuentes
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  2. Mario Estévez
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  3. Narcis Grèbol
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  4. Jesús Ventanas
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  5. Sonia Ventanas
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Correspondence to Sonia Ventanas.

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Fuentes, V., Estévez, M., Grèbol, N. et al. Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment. Eur Food Res Technol 238, 397–408 (2014). https://doi.org/10.1007/s00217-013-2113-8

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  • DOI: https://doi.org/10.1007/s00217-013-2113-8

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