Efecto de las características de la grasa y de factores post-procesado en las propiedades sensoriales y fisico-químicas del jamón ibérico loncheado

Abstract

Intramuscular fat (IMF) is known to influence the sensory quality of Iberian dry-cured hams. Lipids are involved in particular chemical reactions (oxidation, Maillard etc.) contributing to the formation of volatile compounds showing a high impact on odour and flavour of Iberian dry-cured ham. However, no information is available regarding the effect of the IMF content and characteristics on both the dynamic of retention/release of volatile compounds from the product matrix and its impact on the oxidative stability mainly on protein oxidation. Therefore, meat model dry-cured products, similar to dry-cured meat products, varying in fat content and composition and containing a selected volatile mixture based on their role in meat aroma as odour-active compounds were manufactured, as a model matrix for studying the release of odour-active volatile compounds more important in Iberian dry-cured ham. Lately, the effect of IMF and others post-process factors (high hydrostatic pressure treatment, storage time at refrigeration conditions and serving temperature of the product) on both sensory and physico-chemical characteristics were evaluated in sliced and vacuum-packed Iberian dry-cured ham. Volatile compounds release was studied using instrumental (SPME-GC) and sensory (QDA and TI) techniques in both researches. The latter sensory techniques underlined the application for the first time and to optimize the use of TI technique for the temporal flavour perception. Moreover, the rest of sensory characteristics and the effect of lipid oxidation mainly protein oxidation on sensory quality were evaluated.