Salting and Post-salting Stages of PSE
Thawed Hams," International Journal of Food Engineering: Vol. 3: Iss. 5, Article 11.
Study of the Influence of Product and Process
Variables in the Salting and Post-salting
Stages of PSE Thawed Hams
Raul Grau, William Albarracin, Gonzalo Clemente, and Jose Manuel Barat
The use of thawed raw material is becoming more frequent in the curedham processing
industry. At the same time, the incidence of PSE meat in the raw material can be very important.
The aim of this work was to characterise the
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1 Introduction Jinhua ham is one of the most popular dry-curedhams in China and Southeast Asia, and its volatile compounds have been studied [ 1 , 2 ]. However, few studies have focused on the major flavor components. Gas chromatography (GC)/olfaction is currently considered a powerful tool to identify the potent odorants in food products [ 3 ]. It can be classified into different methods including dilution techniques such as aroma extract dilution analysis and charm analysis, Osmium (OSME, a Greek word meaning “smell”) and detection frequency [ 4 ]. The
Introduction: The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures.
Material and Methods: Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37°C for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed.
Results: Both storage temperature and time were found to significantly influence the growth rate of listeriae (P < 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike’s information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes’ mean growth rates from this model were fitted to two secondary models: the square root and polynomial.
Conclusion: Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.
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of them for developing t.l.c. plates. Separation of the inter-
fering substances of meat extracts from aflatoxins and resolution of four
aflatoxins (Bl' B
, G 1 and G 2 ) were obtaincd when a combination of hexane,
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Somc A. flavu.s strains are toxinogenic. They can grow on severa1 mcat
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Salami and smokcd curedhams are foods that fal1 into this category.
Moulds from fermented sausages obtained in the USA
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