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Titolo
Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS
Autor(es)
Soggetto
Spanish dry ham
Clasificación UNESCO
3309 Tecnología de Los Alimentos
Fecha de publicación
2018
Resumen
[EN]There are some significant correlations among sensory parameters and also between NIR spectra of the center and the point part of dry-cured ham.These result suggest that it could be possible to determine the sensory characteristics of the center part using the sensory analysis of the point. On the other hand, sensory and NIR analysis show that fat and proteins are the main responsible of the sensory characteristics of this product.
URI
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