Volatile compounds in high-pressure-treated dry-cured ham: A review

The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effe...

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Detalles Bibliográficos
Autores: Picón Gálvez, Antonia María, Núñez Gutiérrez, Manuel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/274511
Acceso en línea:http://hdl.handle.net/10261/274511
https://api.elsevier.com/content/abstract/scopus_id/85117216926
Access Level:acceso abierto
Palabra clave:Aroma
Dry-cured ham
High pressure processing
Odor
Volatile compounds
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spelling Volatile compounds in high-pressure-treated dry-cured ham: A reviewPicón Gálvez, Antonia MaríaNúñez Gutiérrez, ManuelAromaDry-cured hamHigh pressure processingOdorVolatile compoundsThe use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.The authors wish to thank Spanish Ministry of Science and Innovation for funding projects RTA2010-00029-C04-04 and AGL2014-51742-REDC (PROCARSE).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Picón Gálvez, Antonia María [0000-0001-6988-5618]Núñez Gutiérrez, Manuel [0000-0001-6934-9196]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_dcae04bcPostprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/274511https://api.elsevier.com/content/abstract/scopus_id/85117216926reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-04info:eu-repo/grantAgreement/MICINN/ AGL2014-51742-REDC/RED DE EXCELENCIA CONSOLIDER "PRODUCTOS CARNICOS SEGUROS, NUTRITIVOS Y SALUDABLES"Meat scienceSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2745112026-05-22T06:33:51Z
dc.title.none.fl_str_mv Volatile compounds in high-pressure-treated dry-cured ham: A review
title Volatile compounds in high-pressure-treated dry-cured ham: A review
spellingShingle Volatile compounds in high-pressure-treated dry-cured ham: A review
Picón Gálvez, Antonia María
Aroma
Dry-cured ham
High pressure processing
Odor
Volatile compounds
title_short Volatile compounds in high-pressure-treated dry-cured ham: A review
title_full Volatile compounds in high-pressure-treated dry-cured ham: A review
title_fullStr Volatile compounds in high-pressure-treated dry-cured ham: A review
title_full_unstemmed Volatile compounds in high-pressure-treated dry-cured ham: A review
title_sort Volatile compounds in high-pressure-treated dry-cured ham: A review
dc.creator.none.fl_str_mv Picón Gálvez, Antonia María
Núñez Gutiérrez, Manuel
author Picón Gálvez, Antonia María
author_facet Picón Gálvez, Antonia María
Núñez Gutiérrez, Manuel
author_role author
author2 Núñez Gutiérrez, Manuel
author2_role author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Picón Gálvez, Antonia María [0000-0001-6988-5618]
Núñez Gutiérrez, Manuel [0000-0001-6934-9196]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aroma
Dry-cured ham
High pressure processing
Odor
Volatile compounds
topic Aroma
Dry-cured ham
High pressure processing
Odor
Volatile compounds
description The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_dcae04bc
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/274511
https://api.elsevier.com/content/abstract/scopus_id/85117216926
url http://hdl.handle.net/10261/274511
https://api.elsevier.com/content/abstract/scopus_id/85117216926
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MICINN//RTA2010-00029-C04-04
info:eu-repo/grantAgreement/MICINN/ AGL2014-51742-REDC/RED DE EXCELENCIA CONSOLIDER "PRODUCTOS CARNICOS SEGUROS, NUTRITIVOS Y SALUDABLES"
Meat science
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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