LWT - Food Science and Technology 64 (2015) 1234e1242

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LWT - Food Science and Technology

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Comparative study between Serrano and Iberian dry-cured hams in

relation to the application of high hydrostatic pressure and temporal
sensory perceptions

vez, Jesús Ventanas, Sonia Ventanas*
Laura Lorido, Mario Este

ceres, Spain
Animal Production and Food Science Department, Faculty of Veterinary Sciences, Avd/Universidad s.n, Ca

a r t i c l e i n f o a b s t r a c t

Article history: The present study aimed to evaluate the influence of high hydrostatic pressure (HPP) treatment on the
Received 27 April 2015 sensory characteristics of two different types of dry-cured hams (Iberian and Serrano) on the perception
Received in revised form of their sensory characteristics using static (quantitative descriptive analysis) and a dynamic (time
7 July 2015
eintensity) sensory methods. Differences in the temporal sensory perception of Iberian and Serrano dry-
Accepted 12 July 2015
cured hams were originally found. Significant differences in the appearance profile and temporal
Available online 14 July 2015
perception of flavour were detected between Iberian and Serrano dry-cured hams. The effect of the HHP
treatment was mainly observed on certain flavour attributes such as saltiness and cured flavour and
Keywords:
Sensory evaluation
texture attributes such as fibrousness and pastiness. The application of this technology on intact samples
Timeeintensity seems to alleviate the negative impact of HHP on the sensory properties of dry-cured ham.
High hydrostatic pressure © 2015 Elsevier Ltd. All rights reserved.
Dry-cured hams

1. Introduction appreciated sensory characteristics. As expected, the higher quality

During centuries, dry-cured hams have been elaborated in Spain
and other Mediterranean countries as a method of pork meat
preservation by means of salting and dehydration processes.
Nowadays, in Spain, two types of dry-cured hams are produced and
consumed, Serrano and Iberian dry-cured hams. The main differ-
ences between both types of dry-cured hams are i) the pig breed
(industrial genotypes for Serrano dry-cured hams and Iberian or
Iberian
Duroc pigs for Iberian dry-cured hams) (Reglamento (CE)
2419/99; BOE, Real Decreto 4/2014) and ii) the processing condi-

vez, 2005). These differences
tions (Ventanas, Ventanas, Ruiz, & Este
in both the raw material and the process conditions lead to a sig-
nificant difference in the length of production: a minimum of 210
days for Serrano dry-cured hams and 600 days for Iberian dry-
cured hams. Moreover, a high proportion of the Iberian dry-cured
hams are produced from pigs reared outdoors and fed on acorns,
grass and natural resources during the final fattening period (60
days average) in the so called “montanera” system (Reglamento
(CE) 2419/99; BOE, Real Decreto 4/2014). This rearing system al-
lows obtaining a derived dry-cured product with particular and
* Corresponding author.
E-mail address: sanvenca@unex.es (S. Ventanas).
of Iberian compared to Serrano dry-cured hams is also reflected in
the price of the final product (Ventanas et al., 2005).
High hydrostatic pressure (HHP) treatment subjects foods to
pressures between 500 and 600 MPa for 1e5 min inactivating the
microorganisms by affecting the molecular structure of chemical
compounds necessary for its metabolism (Rendueles et al., 2011).
HHP offers several advantages since it could be applicable to many
different food matrices and it is not a thermal process (5e12  C). It
has been widely applied in order to minimize microbiological risk
as the occurrence of Listeria monocytogenes in “ready to eat”
products (Rendueles et al., 2011). The effectiveness of the HHP has
been demonstrated in the microbiological quality of sliced and
packaged meat products such as dry-cured ham (Hereu, Bover-Cid,
Garriga, & Aymerich, 2012). Moreover, several authors have eval-
uated the impact of HHP on physico-chemical, nutritional and
sensory properties of both Iberian and Serrano dry-cured hams
(Fuentes, Ventanas, Morcuende, Este
vez, & Ventanas, 2010;
Clariana et al., 2011; Fulladosa, Sala, Gou, Garriga, & Arnau, 2012).
Overall, results from these studies revealed a decrease in the lean
colour intensity, pastiness and juiciness whereas hardness and
chewiness increased. It seems also that HPP potentiated the rancid
odour and saltiness of the evaluated dry-cured hams.
Dynamic sensory techniques as Time intensity (TI) have been
recently used to assess the sensory properties of meat products

http://dx.doi.org/10.1016/j.lwt.2015.07.029
0023-6438/© 2015 Elsevier Ltd. All rights reserved.
 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242
from a temporal perspective (Ventanas, Puolanne, & Tuorila, 2010;

vez, & Ventanas, 2014). We have to
Fuentes et al., 2010; Lorido, Este
keep in mind that perception, mainly related with flavour and
texture attributes, is a dynamic phenomenon that is changing
during the process of food consumption. Therefore all sensory
methods that provide information about variations in the percep-
tion of sensory attributes along the time are closer to the reality
than static sensory methods which only provide information about
the perception of a sensory attribute in a point of time (Dijksterhuis
& Piggott, 2001).
In the present study, differences in the temporal perception of
flavour and texture of Serrano and Iberian dry-cured hams are
originally reported. Moreover, the effect of high hydrostatic pres-
sure on this temporal perception is also evaluated.
2. Material and methods
2.1. Experimental design
Fifteen Iberian and fifteen Serrano dry-cured hams, from thirty
different animals (50% Iberian
Duroc and 50% Large-white -

Landrace, respectively), were produced at local processing plants
(Extremadura, Spain) in corresponding independent processing
batches. Two alike samples of 450 g were obtained from each ham
and packaged under vacuum. One of the samples was pressurized
at 600 MPa [pressurization time: 2.5 min; pressure holding time:
6 min; pressure release time: nearly instantaneous (<2 s) and
temperature of the pressurization water: 21  C]. The high-pressure
treatment was performed in a Wave 6000 equipment of 120 l (NC
Hyperbaric, Burgos, Spain). The other twin sample was kept as
control. The control and treated samples were stored under vac-
uum packaging in refrigeration conditions (2e3  C) for 5 months
until reception in our laboratory.
2.2. Physico-chemical analysis
Fifteen dry-cured hams were analysed for chemical composition
in triplicate. Moisture content was determined by drying the
sample at 102  C for 24 h (AOAC, 2000). Total protein content was
analysed using the Kjeldahl method (AOAC, 2000). Fat content was
determined according to the method developed by Folch, Lees, and
Sloane Stanley (1957) and chloride content was analysed using the
Volhard method (AOAC, 2000).
Fatty acid methyl esters (FAMEs) were prepared by acidic-trans-
esterification in the presence of sulphuric acid (5% sulphuric acid in
methanol) (Ventanas, Ventanas, Tovar, García, & Este
vez, 2007).
FAMEs were analysed by gas chromatography using a Hew-
lettePackard HP-5890A gas chromatograph, equipped with an on-
column injector and a flame ionization detector (FID), using a
polyethylene glycol capillary column (Supelcowax-10, Supelco,
Bellefonte, PA).
Instrumental evaluation of dry-cured hams texture was per-
formed by the method described by Bourne (1978). The trial con-
sisted of compress four cubes portions of each sample (15 mm side)
conditioned at 16  C for at least 60 min. They were compressed to
40% of its original thickness by a cylindrical plunger of 5 cm in
diameter at a 5 mm/s speed for two cycles, imitating mastication so
that texture parameters are extracted from a forceetime curve. In a
first movement cycle the plunger press and compresses the sample
and then return to their initial position and then the process was
repeated in a second movement. The determined parameters were:
hardness (N/cm2), cohesiveness (dimensionless), adhesiveness
(N
sec), elasticity (cm), chewiness (N
sec), gumminess (N/cm2)
and resilience (dimensionless).
Instrumental colour (CIE L*, a*, b*; CIE, 1976) was measured on
1235
the surface of all dry-cured hams using a Minolta chromameter CR-
300 (Minolta Camera Corp., Meter Division, Ramsey, NJ). All mea-
surements were made in triplicate on biceps femoris muscle. Three
colour indices were obtained: L* (lightness), a* (redness) and b*
(yellowness) values.
2.3. Sensory evaluation
2.3.1. Assessors
Eleven trained panellists (six males and five females, range age:
26e54 years) with previous experience in sensory evaluation of
dry-cured hams, including TI technique, participated in the study.
All of them were staff at the University of Extremadura. The same
panel participated in the quantitative descriptive analysis and in
the Timeeintensity evaluations.
2.3.2. Quantitative descriptive analysis (QDA)
QDA was carried out over eight consecutive sessions to evaluate
the descriptors related to appearance, odour and tactile texture of
dry-cured ham samples. First, panellist revised and confirmed a
previous list of attributes characterizing the dry-cured ham sam-
ples according to previous studies carried out in similar samples
(Fuentes et al., 2010). After discussion the panel reached an
agreement and selected the following attributes for appearance: fat
colour intensity, fat brightness, red colour intensity, marbling and
lean brightness; for odour: overall, rancid and cured; and for tactile
texture: hardness and fat fluidity. Their verbal anchors were from
“less” to “more” for all attributes, except for fat colour intensity that
anchors were from “white” to “yellow”. Panellists were instructed
to evaluate first the appearance attributes followed by odour and
finally the tactile texture on a slice of dry-cured ham. An unstruc-
tured scale of 10 cm was used for rating the intensity of the selected
attributes. Evaluation of the 15 Iberian dry-cured hams samples
and 15 Serrano dry-cured hams samples was performed in 10
sessions (three samples per session) with the serving order of the
samples randomised according to the Williams Latin Square design.
Samples (a portion of 5 cm2 approximately) were served on glass
plates with a glass of water and a piece of unsalted cracker to follow
the rinsing protocol between samples. Evaluations took place in
individual booths under white fluorescence light. Data were
collected using the FIZZ software, 2.20C version (Sensory Analysis
and Computer Test Management) (Biosystemes, France, 2002).
2.3.3. Timeeintensity evaluations
The TI technique was used to evaluate the attributes related to
the temporal perception of flavour and oral texture. The studied
attributes were selected based on previous studies and were the
most common used attributes to describe sensory properties of dry
cured hams (Fuentes et al., 2010; Fuentes, Ventanas, Morcuende, &
Ventanas, 2013). Preliminary sessions for selection, training and
validation (6 h) following the procedure described by Lorido et al.
(2014) with some modifications were carried out. The following
attributes were chosen for TI evaluation and grouped in flavour
(overall flavour, saltiness, cured and rancid flavour) and texture
(juiciness, hardness, fibrousness and pastiness) attributes. Panel-
lists rated one attribute at a time and all attributes were evaluated
for eleven panellists. Evaluation of the 15 Iberian dry-cured hams
samples and 15 Serrano dry-cured hams samples was performed in
10 sessions (three samples per session) with the serving order of
the samples randomised according to the Williams Latin Square
design. Protocol of samples evaluation by TI was previously
described by Fuentes et al. (2013). Time to swallow was fixed at 10 s
and the total time of evaluation was 120 s. Data were collected
using the FIZZ software, 2.20C version (Sensory Analysis and
Computer Test Management) (Biosystemes, France, 2002).
1236 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242

2.3.4. Data analysis
Data from chemical composition, instrumental texture and
sensory analysis (QDA and TI) of Iberian and Serrano dry-cured
hams was analysed by two-way ANOVA using the effect of the
product (Iberian and Serrano) and the high hydrostatic pressure
treatment (Control, HHP) as main factors. Also a t-student test was
performed to evaluate the effect of HHP within each batch of dry-
cured ham, Serrano and Iberian.
Data from individual TI curves of the evaluated attributes (11
assessors
3 repetitions ¼ 33 curves analysed) were analysed and
average TI- curves were computed for each attribute over eleven
assessors using FIZZ software. Four TI parameters were extracted
from TI curves: maximum intensity (Imax), standardized duration
of the phase plate (DurPI), area under the curve (AreaTse) and
standardized final time (Tend). Imax and AreaTse parameters were
extracted in order to evaluate the intensity of the attributes and the
DurPl and Tend parameters in order to evaluate de persistence of
the intensity.
A principal component analysis (PCA) was carried out with data
obtained from sensory analysis, physico-chemical analysis, fatty
acid profile and instrumental texture and colour. It was conducted
using the software XLSTAT 2014 for Windows.
was significantly higher in Iberian samples than in the Serrano
counterparts while no significant differences were found for rancid
and cured odours. Finally, tactile texture evaluation of fat samples
showed that Iberian fat was significantly more fluid and less hard
compared to Serrano fat.
Results of dynamic sensory evaluation (Timeeintensity) of
flavour and texture are presented in Table 3 and Figs. 3e8.
Regarding flavour attributes, Iberian samples displayed a significant
higher duration of the maximum Intensity (DurPl) of overall flavour
compared to Serrano dry-cured hams although the total persis-
tence of this attribute (Tend) was significantly higher in Serrano
ones. These samples also displayed a higher intensity perception
(AreaTse) and persistence (Tend) of cured flavour (Fig. 5). For salt-
iness, Serrano samples were significantly rated by panellist as more
salty (higher Imax and AreaTse) and with a more persistent salti-
ness (Tend) compared to Iberian samples (Fig. 4). Dynamic evalu-
ation of texture attributes revealed that Iberian samples were
juicier (Imax and AreaTse) than Serrano ones. The persistence of the
maximum intensity (DurPl) of juiciness and fibrousness were also
longer in Iberian dry-cured hams. Regarding hardness, although
panellist rated Serrano samples with higher Imax scores, the
plateau phase (DurPl) was longer in Iberian ones.

3. Results 3.2. Impact of HHP treatment

3.1. Iberian vs. Serrano dry-cured hams
Table 1 shows the chemical composition of the four groups of
dry-cured hams. As expected, there were significant differences
(p < 0.001) in moisture, intramuscular fat (IMF) and protein content
between products (Iberian and Serrano dry-cured hams). Moreover,
significant differences (p < 0.01) were found in the fatty acid profile
(Table 1).
Similarly, analysis of instrumental texture (Table 2) revealed
significant differences between types of dry-cured ham, with
Serrano samples displaying the highest values for adhesiveness,
springiness, cohesiveness, gumminess, chewiness and resilience
(p < 0.001). Regarding the results of instrumental colour (Table 2),
Iberian dry-cured hams showed higher values for a* parameter,
whereas Serrano dry-cured hams displayed higher values for L* and
b* parameters.
Interesting results were obtained for the appearance (Fig. 1),
odour and tactile texture (Fig. 2) profiles of dry-cured hams ob-
tained using the QDA. Visible fat of samples from Iberian dry-cured
hams was significantly rated yellower and brighter compared to fat
from Serrano samples. Moreover, Iberian samples displayed a lean
with a significantly more intense red colour, brightness and
marbling. Regarding odour attributes, the intensity of overall odour
Results revealed that the application of the HHP had no signif-
icant effect on any of the physico-chemical, fatty acid profile or
sensory properties evaluated by the static techniques (AQD)
(Tables 1e3). However, the instrumental colour of both Iberian and
Serrano dry-cured hams was affected by the HHP treatment,
increasing the parameters L* and b*. Regarding the b* values, this
effect was only found in Serrano samples to a significant extent
(p < 0.05).
The application of dynamic sensory techniques revealed the
influence of HHP treatment particularly on flavour attributes
(Table 3 and Figs. 3e5). The overall flavour was perceived as more
intense (Imax) in treated dry-cured hams. Persistence (Tend) of this
attribute was also significantly longer in treated samples at least for
Serrano dry-cured ones (p < 0.01). Moreover, HPP significantly
potentiated saltiness intensity perception and persistence as the
Imax and Tend parameters were significantly higher in treated
compared to control dry-cured ham samples regardless the type of
dry-cured ham evaluated (Table 3 and Fig. 4). Similar results to
saltiness were found for dynamic perception of cured flavour
particularly for Serrano dry-cured hams as treated samples dis-
played a longer and higher intensity perception for this attribute
compared to control ones (p < 0.05). Regarding texture attributes,
no significant effect of HPP treatment was found on dynamic

Table 1
P P
Main effect of HHP treatment (T) and product (P) on the physico-chemical composition and the fatty acid profile ( SFA: percentage of saturated fatty acids, MUFA: per-
P
centage of monounsaturated fatty acids, PUFA: percentage of polyunsaturated fatty acids) of Iberian (control: CT and treated: HP) and Serrano (control: CT and treated: HP)
dry-cured hams.

Iberian pt* Serrano pt* T P TxP

CT HP CT HP

Moisture 38.96 ± 1.97 38.97 ± 1.88 n.s. 46.68 ± 2.59 46.70 ± 2.20 n.s. n.s. *** n.s.
IMF 12.35 ± 2.23 12.33 ± 2.29 n.s. 6.39 ± 2.14 6.54 ± 2.18 n.s. n.s. *** n.s.
Proteins 39.59 ± 0.97 39.60 ± 0.94 n.s. 42.14 ± 2.37 42.11 ± 1.82 n.s. n.s. *** n.s.
Salt 4.47 ± 0.49 4.44 ± 0.51 n.s. 4.34 ± 0.82 4.43 ± 0.83 n.s. n.s. n.s. n.s.
P
SFA 41.40 ± 2.51 41.73 ± 2.64 n.s 39.74 ± 1.44 39.29 ± 1.35 n.s n.s. ** n.s.
P
MUFA 51.11 ± 2.13 51.31 ± 2.41 n.s 44.62 ± 2.62 44.89 ± 2.59 n.s n.s. *** n.s.
P
PUFA 7.48 ± 1.02 6.95 ± 1.19 n.s 15.86 ± 3.53 16.00 ± 3.60 n.s n.s. *** n.s.

CT (Control samples), HP (High Hydrostatic pressure treatment samples). IMF (Intramuscular Fat Content). SFA (saturated fatty acids), MUFA (monounsaturated fatty acid),
PUFA (polyunsaturated fatty acid). Significance level for HHP treatment effect (T), product effect (P) and T*P interaction: n.s.: non-significant, *p < 0.05, **p < 0.01, ***p < 0.001.
Pt*: significance level for treatment effect within each group of dry-cured hams (Iberian or Serrano).
 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242 1237

Table 2
Main effect of product (P) and HHP treatment (T) on the instrumental texture and colour of Iberian (control: CT and treated: HP) and Serrano (control: CT and treated: HP) dry-
cured hams.

Iberian pt* Serrano pt* T P TxP

CT HP CT HP

Hardness (N) 22.91 ± 6.21 24.78 ± 5.80 n.s. 26.17 ± 7.60 25.84 ± 7.45 n.s. n.s. n.s. n.s.
Adhesiviness (kg/s) 0.06 ± 0.02 0.08 ± 0.03 n.s. 0.04 ± 0.02 0.04 ± 0.01 n.s. n.s. *** n.s.
Springiness 0.57 ± 0.08 0.55 ± 0.10 n.s. 0.66 ± 0.06 0.63 ± 0.06 n.s. n.s. *** n.s.
Cohesiviness 0.43 ± 0.05 0.42 ± 0.06 n.s. 0.52 ± 0.03 0.50 ± 0.04 n.s. n.s. *** n.s.
Gumminess (kg) 0.97 ± 0.26 1.04 ± 0.24 n.s. 1.36 ± 0.40 1.31 ± 0.42 n.s. n.s. *** n.s.
Chewiness (kg) 0.55 ± 0.17 0.61 ± 0.21 n.s. 0.92 ± 0.30 0.85 ± 0.29 n.s. n.s. *** n.s.
Resilience 0.13 ± 0.03 0.14 ± 0.02 n.s. 0.16 ± 0.02 0.17 ± 0.03 n.s. n.s. *** n.s.
L 34.22 ± 1.39 36.04 ± 1.38 ** 43.21 ± 1.91 48.03 ± 2.89 *** *** *** **
a 13.68 ± 1.28 13.88 ± 1.11 n.s. 11.49 ± 1.57 11.16 ± 1.48 n.s. n.s. *** n.s.
b 5.27 ± 0.83 5.75 ± 0.83 n.s. 11.95 ± 1.51 13.31 ± 1.82 * ** *** n.s.

CT (Control samples), HP (High Hydrostatic pressure treatment samples). Significance level for HHP treatment effect (T), product effect (P) and T*P interaction: n.s.: non-
significant, *p < 0.05,**p < 0.01,***p < 0.001. Pt*: significance level for treatment effect within each group of dry-cured hams (Iberian or Serrano).

4. Discussion

4.1. Appearance

Consumers purchasing decision of dry-cured hams is mostly

Fig. 1. Appearance profile of Iberian (control: IB-CT and treated: IB-HP) and Serrano
(control: SE-CT and treated: SE-HP) dry-cured hams.
Fig. 2. Odour and tactile texture profile of Iberian (control: IB-CT and treated: IB-HP)
and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
perception of juiciness and hardness in any of the dry-cured hams
evaluated. Only fibrousness seemed to be affected by this tech-
nology as the persistence of the Imax (DurPl) was longer in treated
samples compared to control ones regardless the type of dry-cured
ham. Moreover, HPP significantly decreased the intensity of pasti-
ness (AreaTse) in Serrano dry-cured hams (p < 0.01).
affected by appearance attributes particularly when they are pur-
chased as a sliced and vacuum-packed product. As previously re-
ported, appearance profile showed marked differences between
Iberian and Serrano dry-cured hams. These differences may be
partly explained by differences in the chemical composition and
fatty acid profile. The higher IMF content of Iberian dry-cured ham
would explain the higher scores for marbling in these samples.
Similarly, Fuentes et al. (2013) also reported a positive relationship
between IMF content of dry-cured ham and appearance traits such
as lean brightness and marbling. Moreover, the brightness of both
the fat and the lean of dry-cured ham samples are dependent on
the fatty acid profile and particularly of the proportion of MUFA:
the higher the MUFA proportion, the higher the brightness (Ruiz,
Ventanas, Cava, Andre
s, & García, 2000). Accordingly, in the pre-
sent study, Iberian dry-cured samples showed a significant higher
MUFA proportion compared to Serrano ones, agreeing with the
higher scores for the related attributes found in these samples. On
the other hand, the more intense yellow colour of the fat in Iberian
dry-cured hams may be related to the length of processing that
allows the formation of polymeric coloured products derived from
oxidative and Maillard reactions (Carrapiso & García, 2005).
HHP is known to modify the colour properties of muscle
foods due to modifications of meat pigments and muscle struc-
ture (Serra, Grebol, Gu ardia, Guerrero, Gou, & Masoliver, 2007).
Several authors have described a decrease in the lean colour
intensity and the brightness of sliced dry-cured ham subjected to
HPP treatment (Fuentes et al., 2010; Clariana et al., 2011;
Fulladosa et al., 2012) However, in the present study, no signif-
icant effect of HPP treatment on sensory results related to
appearance was observed in these samples. In the present study,
samples were whole intact pieces of dry-cured ham of 450 g
with 5 months of storage and were sliced just before the sensory
evaluation which could have minimized the potential effect of
HHP on appearance properties.
Regarding the results of the instrumental colour, HPP caused
changes in lightness (CIE L*-value) and yellowness (CIE b*-value).
The significant increase in lightness in Iberian and Serrano dry-
cured hams (Table 2) could be explained by changes in the myofi-
brillar component leading to an increase in reflection of light
(Fulladosa et all., 2012). In contrast, no significant changes were
observed in redness (CIE a*-value). The protective action of nitric
oxide on myoglobin in cured meat products facilitates the
1238 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242

Table 3
Time intensity parameters of flavour (a) and texture (b) attributes of profile of Iberian (control: CT and treated: HP) and Serrano (control: CT and treated: HP) dry-cured hams
(means ± SD): maximum intensity (Imax), final time (Tend), duration of the plateau phase (DurPI) and total area under the curve (AreaTse).

Iberian pt* Serrano pt* T P TxP

CT HP CT HP

a)
Flavour
Overall
Imax 6.44 ± 0.72 6.70 ± 0.65 n.s. 6.48 ± 0.82 6.88 ± 0.64 n.s. * n.s. n.s.
Tend 23.02 ± 4.45 23.32 ± 3.59 n.s. 28.21 ± 4.27 34.14 ± 3.64 n.s. n.s. ** n.s.
DurPl 9.18 ± 1.91 9.34 ± 1.64 n.s. 7.14 ± 3.66 8.44 ± 3.79 n.s. n.s. * n.s.
AreaTse 104.12 ± 26.89 107.36 ± 18.92 n.s. 107.42 ± 32.66 119.40 ± 32.99 n.s. n.s. n.s. n.s.
Saltiness
Imax 6.00 ± 0.69 6.11 ± 0.76 n.s. 6.33 ± 0.78 7.01 ± 0.90 ** * *** n.s.
Tend 20.64 ± 3.47 22.29 ± 3.88 n.s. 25.08 ± 3.31 28.04 ± 3.56 ** ** *** n.s.
DurPl 8.47 ± 1.83 9.14 ± 1.98 n.s. 7.01 ± 3.79 9.19 ± 4.21 n.s. n.s. n.s. n.s.
AreaTse 86.40 ± 23.70 96.36 ± 22.80 n.s. 108.24 ± 23.08 137.04 ± 30.92 ** n.s. *** n.s.
Cured
Imax 5.78 ± 0.48 6.02 ± 0.48 n.s. 6.06 ± 0.75 6.17 ± 0.57 n.s. n.s. n.s. n.s.
Tend 21.88 ± 3.18 21.76 ± 3.21 n.s. 25.90 ± 3.72 29.63 ± 4.49 n.s. n.s. *** n.s.
DurPl 8.84 ± 1.45 8.34 ± 1.51 n.s. 7.89 ± 3.33 9.03 ± 3.69 n.s. * n.s. n.s.
AreaTse 88.76 ± 15.66 88.36 ± 15.53 n.s. 106.28 ± 26.58 111.68 ± 25.41 n.s. *** *** n.s.
Rancid
Imax 3.50 ± 0.84 3.73 ± 0.95 n.s e e
Tend 19.10 ± 3.45 20.06 ± 2.96 n.s e e
DurPl 7.41 ± 1.78 7.57 ± 2.29 n.s. e e
AreaTse 46.50 ± 20.33 51.23 ± 18.51 n.s. e e
b)
Texture
Juiciness
Imax 6.18 ± 0.62 5.85 ± 0.82 n.s. 5.24 ± 0.76 5.10 ± 1.01 n.s. n.s *** n.s
Tend 15.02 ± 1.04 15.55 ± 1.50 n.s. 15.50 ± 1.75 16.00 ± 2.21 n.s. n.s n.s n.s
DurPl 6.91 ± 1.50 7.09 ± 1.29 n.s. 4.52 ± 1.89 4.91 ± 2.15 n.s. n.s *** n.s
AreaTse 67.20 ± 11.92 65.24 ± 14.51 n.s. 54.32 ± 12.41 55.28 ± 18.68 n.s. n.s *** n.s
Hardness
Imax 3.04 ± 0.93 3.13 ± 0.83 n.s. 3.37 ± 1.09 3.80 ± 0.79 n.s. n.s ** n.s
Tend 13.23 ± 1.39 12.76 ± 1.04 n.s. 12.90 ± 2.01 13.99 ± 4.89 n.s. n.s n.s n.s
DurPl 5.66 ± 1.45 5.73 ± 1.02 n.s. 3.86 ± 2.31 4.04 ± 2.13 n.s. n.s *** n.s
AreaTse 29.04 ± 10.68 28.44 ± 8.73 n.s. 27.80 ± 12.00 32.08 ± 9.49 n.s. n.s n.s n.s
Fibrousness
Imax 3.06 ± 0.73 3.61 ± 0.88 * 3.24 ± 0.71 3.93 ± 0.86 ** *** n.s n.s
Tend 12.60 ± 1.29 13.05 ± 0.97 n.s. 12.97 ± 1.96 13.25 ± 1.52 n.s. n.s n.s n.s
DurPl 4.78 ± 1.35 5.29 ± 1.44 n.s. 3.86 ± 2.11 4.26 ± 1.96 n.s. n.s ** n.s
AreaTse 26.28 ± 9.43 33.32 ± 10.84 * 27.32 ± 9.31 36.00 ± 12.72 ** *** n.s n.s
Pastiness
Imax e e 4.10 ± 1.34 3.61 ± 0.83 n.s.
Tend e e 14.10 ± 2.90 13.48 ± 2.05 n.s.
DurPl e e 4.56 ± 2.82 3.95 ± 2.38 n.s.
AreaTse e e 43.13 ± 9.97 34.24 ± 7.45 **

Significance level for HHP treatment effect (T), product effect (P) and T*P interaction: n.s.: non-significant, *p < 0.05, **p < 0.01, ***p < 0.001. Pt*: significance level for
treatment effect within each group of dry-cured hams (Iberian or Serrano).

Fig. 3. Average timeeintensity curves for overall flavour of Iberian (control: IB-CT and Fig. 4. Average time intensity curves for saltiness of Iberian (control: IB-CT and
treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams. treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242
Fig. 5. Average time intensity curves for cured flavour of Iberian (control: IB-CT and
treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
Fig. 6. Average time intensity curves for juiciness of Iberian (control: IB-CT and
treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
Fig. 7. Average time intensity curves for hardness of Iberian (control: IB-CT and
treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
preservation of the colour of these products (Carlez, Veciana-
Nogues, & Cheftel, 1995; Farkas et al., 2002).
4.2. Texture
In the present study, different techniques have been applied to
1239
Fig. 8. Average time intensity curves for fibrousness of Iberian (control: IB-CT and
treated: IB-HP) and Serrano (control: SE-CT and treated: SE-HP) dry-cured hams.
evaluate the texture of samples. Differences in the IMF and mois-
ture content between Iberian and Serrano dry-cured hams would
explain the texture results particularly for those related to juiciness
and hardness. Sensory evaluation of hardness regardless the tech-
nique applied, static or dynamic, revealed that Iberian dry-cured
hams was perceived as less hard compared to Serrano ones.
Similar results were obtained for juiciness using TI. Several studies
in Iberian dry-cured hams have found a marked correlation be-
tween the IMF content and the juiciness and hardness of samples
(Ruiz et al., 2000; Ventanas et al., 2005). In the present study,
application of TI allowed showing that not only the intensity but
also the persistence of these attributes (DurPl) were different
depending of the type of dry-cured ham evaluated. Although Ibe-
rian dry-cured samples were perceived as juicier and less hard
compared to Serrano ones, the persistence of the maximum in-
tensity (DurPl) for both attributes was longer in Iberian samples.
Not only the IMF but also the moisture content can contribute to
texture perception (Ventanas et al., 2005) particularly for hardness
and fibrousness. In fact, the Imax for both attributes was lower
compared to the Imax obtained for juiciness and thus it is probable
that the lower moisture content in Iberian samples have contrib-
uted to the longer persistence of hardness and fibrousness in these
samples compared to Serrano ones.
Previous studies devoted to the effect of HHP on sensory quality
of both sliced Iberian and Serrano dry-cured hams described that
this treatment increases the hardness and chewiness perception
but decreases the pastiness and the juiciness (Fuentes et al., 2010;
Clariana et al., 2011; Fulladosa et al., 2012). In the present study,
hardness and juiciness were not significantly affected by HPP
treatment while fibrousness intensity increased (Imax and AreaTse)
and pastiness decreased (AreaTse). In the reported studies, samples
subjected to HHP treatment were sliced dry-cured hams whereas in
the present study pieces of 450 g of dry-cured ham were used and
thus the potential effect of HPP could have been minimized. No
previous studies have reported similar results. The pastiness was
also evaluated in Serrano dry-cured hams. Application of HHP
treatment resulted in a decrease of pastiness (AreaTse) (p  0.01)
which has previously been reported by Fulladosa et al. (2012) but
not from a dynamic perspective as in the present study. According
to Cheftel and Culioli (1997) the changes in protein conformation
caused by HPP lead to changes in the distances of weak intra- and
intermolecular interactions, which include proteinewater in-
teractions. Fulladosa et al. (2012) reported that this rearrangement
was responsible for the increase in hardness and as a result a
1240 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242
decrease in pastiness in their studied hams. However in this study
we only observed a decrease in pastiness in Serrano dry-cured
hams.
4.3. Odour and flavour
Different routes of generation of volatile compounds contrib-
uting to odour and flavour of dry-cured hams have been proposed.
Some compounds are directly accumulated into the pig fat depots
from the feeding. However, most of them arise during the ripening
process. The main reactions resulting in aroma volatiles are the
oxidation of fatty acids and the Maillard reactions between com-
pounds from lipid oxidation and nitrogen compounds (Ruiz, Muriel,
& Ventanas, 2002). Microbial formation of volatile aroma com-
pounds in dry-cured hams should also be considered particularly in
Iberian hams since the mould and yeast population is considerably
higher than in Serrano ones (Toldra
& Flores, 1998).
In the present study, the static sensory technique (AQD) was
used to evaluate odour perception whereas perception of flavour
attributes was evaluated by TI. Among the odour attributes evalu-
ated, overall odour received significantly higher scores in Iberian
compared to Serrano dry-cured hams. A higher intensity of odour is
often found in long-aged meat products such as Iberian ham (600
days) compared to Serrano dry-cured hams with a relatively short
ripening period (210 days).
No significant effect of HPP treatment was observed on odour
attributes. However, Clariana et al. (2011) found that sliced Serrano
dry-cured hams treated with 600 MPa for 6 min underwent a
decrease in odour intensity. Nevertheless, after 50 days of settling,
the samples showed a better retention of aroma compounds in the
sensory analysis. Therefore, as previously reported, the fact that the
samples from the present study were not sliced, would explain the
limited effect of HPP on the perception on certain odour attributes
as rancid and cured compared to the results described in similar
studies.
In general, dynamic sensory evaluation of flavour attributes
revealed that Serrano dry-cured hams showed a higher persistence
and intensity perception of overall flavour, saltiness and cured
flavour. These results could be explained by the differences in
chemical composition between both types of dry-cured hams,
particularly in the IMF content. Among the components of food, fat
is an essential part of the food matrix and therefore its content
affects both the sensory characteristics and the overall palatability
and acceptability (Ventanas et al., 2005). The mobility of the
compounds responsible for the flavour and taste is influenced by
the composition and structure of food matrix and the diffusion
coefficient of these compounds decreases with the fat content
(Panouille
, Saint-Eve, Loubens, De
le

ris, & Souchon, 2011). More-
over, the fat forms a film around the oral mucosa (tongue and
palate) limiting contact between flavour compounds and their re-
ceptors and that leads, in turn, to a lower perception of flavour and
taste (Lynch, Liu, Mela, & MacFie, 1993). Therefore, the lower IMF
content of Serrano samples compared to Iberian ones would have
contributed to the marked differences in the dynamic flavour
perception found in the present study.
On the other hand, the perceived intensity of overall flavour,
saltiness and cured flavour and also the persistence of saltiness
were promoted by the HHP treatment. Several studies have re-
ported that HPP treatment enhances lipid and protein oxidative
reactions and thus the formation of derived volatile compounds
contributing to flavour perception, particularly overall and rancid
attributes. Moreover, HPP could induce changes in the interaction
between Na þ ions and proteins leaving these ions more accessible
which would lead to an increase of saltiness (Clariana et al., 2011).
The increase in saltiness perception with HPP was not related to an
increase in the salt content, since no differences in salt content with
HPP were found (Table 1). This increase in saltiness was higher in
Serrano hams probably due to their lower IMF content which may
have allowed the interaction between Na þ ions and the taste buds.
In fact, negative and significant correlations between TI parameters
related to saltiness intensity and IMF content (Pearson coefficient
for Imax saltiness*IMF ¼ 0.40, p < 0.05; for Area
saltines*IMF ¼ 0.40, p < 0.05) and saltiness persistence and IMF
content (Pearson coefficient for Tend saltiness*IMF ¼ 0.52,
p < 0.05) were obtained. Previous studies also reported an increase
in saltiness perception in dry-cured ham pressurized at 600 MPa
(Saccani, Parolari, Tanzi, & Rabbuti, 2004; Fulladosa et al., 2012).
The increase in saltiness due to the application of HPP treatment
could be beneficial in salt-reduced products because it makes them
more similar to traditional ones.
4.4. Principal component analysis
PCA was carried out using the data obtained from sensory
evaluation (QDA and TI) which showed a significant effect by
product and/or HPP treatment and the proximal chemical compo-
sition, fatty acid profile and instrumental texture and colour of all
evaluated dry-cured ham samples (Fig. 9). The first two principal
components accounted the 39.69% of the total variance (30.73% for
the PC1 and 8.96% for the PC2) (Fig. 9). Instrumental texture pa-
rameters (hardness, adhesiveness, springiness, cohesiveness,
gumminess, chewiness and resilience) and TI parameters related to
the intensity of perception and persistence of overall flavour (Imax
and Tend), saltiness (Imax, AreaTse and Tend), cured flavour
(AreaTse, Tend) and fibrousness (Imax and AreaTse) were located in
the right upper quadrant of the PCA (Fig. 9a). TI parameters of
saltiness and hardness were defined with higher loadings for PC1
compared to PC2. However cured flavour and juiciness were
defined with higher loadings for PC2 compared to PC1. Regarding
appearance and odour attributes (fat colour, fat brightness, fat
fluidity, tactile hardness, lean colour, marbling, lean brightness and
overall odour) were located in the upper left quadrant of the PCA
(Fig. 9a). Fat colour, brightness and fluidity, lean colour and
brightness, marbling, and overall odour showed higher loadings for
PC2 compared to PC1. Moreover, all evaluated attributes related to
fat (colour, brightness and fluidity) were located close to IMF con-
tent and MUFA proportion. Samples plot (Fig. 9b) showed a clear
discrimination between Iberian and Serrano dry-cured samples,
with Iberian ones mainly located at the left side and Serrano
samples at the right side of PC1. Serrano samples were the saltiest
(AreaTse and Imax) and displayed the higher intensity (AreaTse) for
cured flavour. Moreover these samples exhibited a longer percep-
tion (Tend) for the evaluated flavour attributes. Iberian samples
were associated with a high intensity (AreaTse, Imax) and persis-
tence (DurPl) of juiciness. Finally, as expected, IMF and MUFA
characterized Iberian samples whereas Serrano ones are defined by
PUFA and moisture content.
5. Conclusions
High-pressure is a post-process technology commonly applied
to dry-cured ham. However, undesirable consequences on sensory
traits have been reported particularly on sliced dry-cured ham. The
treatment of intact vacuum samples (450 g) by HPP (600 MPa)
seems to minimize the impact of this technology on appearance,
odour and texture attributes. The occurrence of pastiness in dry-
cured hams, particularly on Serrano ones, is a common defect
associated to salt reduction. In the present study, application of HPP
revealed an enhancer effect on dynamic perception of saltiness
whereas pastiness perception decreased. Therefore, HPP treatment
 L. Lorido et al. / LWT - Food Science and Technology 64 (2015) 1234e1242 1241

P
Fig. 9. Principal component analysis (PCA) of sensory analysis (QDA and TI parameters), physic-chemical analysis (moisture, IMF, proteins and salt), fatty acid profile ( SFA,
P P
MUFA and PUFA) and instrumental texture (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) and colour (L*, a* and b* values). Parameter
loadings (a) and factor scores (b) plots for the two first principal components.

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