Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer

Autor: Elena M. Gómez-Sáez, Gonzalo L. Alonso, Herminia Vergara
Rok vydání: 2023
Předmět:
Zdroj: European Food Research and Technology. 249:1235-1246
ISSN: 1438-2385
1438-2377
DOI: 10.1007/s00217-023-04209-w
Popis: 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 p p p p p p
Databáze: OpenAIRE
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