Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and s...

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Bibliographic Details
Main Authors: Elena M. Gómez-Sáez, Natalia Moratalla-López, Gonzalo L. Alonso, Herminia Vergara
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
ham
slices
<i>Crocus</i> <i>sativus</i> L.
pH
color
sensorial quality
Online Access:https://www.mdpi.com/2304-8158/10/7/1506

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