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183 results on '"Ventanas, J"'

4. Hydrolysis and maillard reactions during ripening of Iberian ham

Author

Ventanas, J., Cordoba, J.J., Antequera, T., Garcia, C., Lopez-Bote, C., and Asensio, M.A.

Subjects
Ham -- Production processes, Pork -- Production processes, Business, Food/cooking/nutrition
Abstract

The Iberian ham processing steps of green stage, salting, post-salting, drying and maturing were analyzed. Proteolysis occurred during post-salting and drying with increase in nonprotein nitrogen levels. Certain amino acids evolved only slightly during the last steps of processing. Ripening of Iberian ham at temperatures of 15 to 25 degrees centigrade and pH 6.0 formed carbonyl-amino interactions with decrease in aldehydes and increase in amino acid nitrogen. Maturing or storing the ham for 14 months in a cellar result in increase amino acid nitrogen, slow accumulation of individual amino acids and degradation of volatile derivatives.

Published
1992

8. Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder

Author

Silva, Alejandra, Reina, R., García Casco, Juan María, Ventanas, J., Silva, Alejandra, Reina, R., García Casco, Juan María, and Ventanas, J.

Abstract

A combination of physico-chemical and sensory measurements along with chemometric tools was used to authenticate the quality category of dry-cured Iberian shoulder. Depending on the confinement regime and feeding background, dry-cured Iberian shoulders from three classes were analyzed i) pigs reared in confinement regime and fed with commercial feeds (CON class), ii) pigs reared in extensive regime and fed with commercial feeds (EXT class) and iii) pigs reared in extensive regime and fed with natural sources (grass and acorns), called Montanera regime (MON class). The principal component analysis (PCA) results discriminated among the three types of dry-cured shoulders according to their quality. The soft independent modelling of class analogy (SIMCA), which is a classification model, enabled the characterization of the quality class of unknown dry-cured shoulder samples. Finally the Cooman's plot and Si vs. Hi plot provide a classification for the unknown quality of dry-cured shoulders.

Published
2013

9. Nutritional composition of dry-cured ham and its role in a healthy diet

Author

Jiménez Colmenero, Francisco, Ventanas, J., Toldrá, F., Jiménez Colmenero, Francisco, Ventanas, J., and Toldrá, F.

Abstract

Dry-cured ham is a traditional product with a strong presence in markets in the Mediterranean area. It is very popular with European consumers and is of enormous economic importance for the meat industry in the Mediterranean area. Although the great palatability of ham largely outweighs other considerations, aspects relating to health and wellbeing are increasingly important factors in consumer decisions. The potential role of ham in a context of healthy nutrition has not been clearly elucidated, especially considering that origins and production methods of dry-cured hams can induce differences in composition. The object of this review was on the one hand to provide an analysis of the components of dry-cured ham and their role in a healthy diet, and on the other hand to suggest possible strategies for improving its nutritional composition. © 2009 Elsevier Ltd. All rights reserved.

Published
2010

48. FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

Author

ANTEQUERA, T, CORDOBA, JJ, Ruiz Carrascal, Jorge, MARTIN, L, GARCIA, C, BERMUDEZ, ME, VENTANAS, J, ANTEQUERA, T, CORDOBA, JJ, Ruiz Carrascal, Jorge, MARTIN, L, GARCIA, C, BERMUDEZ, ME, and VENTANAS, J

Published
1993

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