Author/Authors :
Santé-Lhoutellier، نويسنده , , Fruhling V. Rijsdijk &
Robert Plomin، نويسنده , , N. G. Martin، نويسنده , , J.F. and Gou، نويسنده , , P. and Hortَs، نويسنده , , M. and Arnau، نويسنده , , J. and Diestre، نويسنده , , A. and Candek-Potokar، نويسنده , , M.، نويسنده ,
Abstract :
This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p < 0.05) and suggestive associations (p < 0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content.
Keywords :
dry-cured ham , CAST , Salt reduction , Sensory traits , Rheological traits , PRKAG3
