Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Publication date: Available online 9 August 2019Source: Journal of Food EngineeringAuthor(s): M. Contreras, J. Benedito, A. Quiles, J.M. Lorenzo, E. Fulladosa, P. Gou, J.V. Garcia-PerezAbstractThe dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different destructive and non-destructive techniques to characterize pastiness in dry-cured ham. Dry-cured ham processing was modified in order to induce different pastiness intensities over a wide range of moisture and salt contents. Afterwards, pastiness was assessed by sensory analysis and samples classified as non-pasty, medium-pasty and highly-pasty. Finally, chemical, textural, microstructural (LM and TEM) and ultrasonic analyses (velocity and attenuation coefficient) were carried out.Samples with a high degree of pastiness experienced an increase of 16.8% and 16.7% as regards the proteolysis index and relaxation capacity, respectively, and a 67.7% decrease in hardness compared to non-pasty hams. The microstructural analysis revealed that pastiness brought about great structural degradation. Ultrasonic velocity was significantly related to the salt (r=0.79) and moisture contents (r=0.69), but no influence of pastiness was found on the velocity. However, the attenuation coefficient increased as the pastiness rose and could be considered as a useful parameter for ch...
Source: Journal of Food Engineering - Category: Food Science Source Type: research