J. Chasco
Universidad Pública de Navarra
12 Papers
141 Citations
J. Chasco is an academic researcher from Universidad Pública de Navarra. The author has contributed to research in topics: Chemistry & Vacuum packing. The author has an hindex of 10, co-authored 12 publications.
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Papers
Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausage.
TL;DR: In this paper, the development of the microflora and changes in the lipid and protein fractions during the ripening of salchichon, a kind of Spanish dry cured sausage, were studied.
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Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers
TL;DR: In this paper, the authors studied volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds during 7 d of aging.
108
Free amino acids and proteolysis involved in ‘salchichon’ processing
TL;DR: In this article, changes in free amino acid and nitrogen fraction contents involved in salchichon manufactured by industrial processing at different times of curing process were analysed and the majority of amino acids that showed the greatest concentration in the final product were recorded as having ''bitter'' flavour characteristics.
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Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
TL;DR: In this article, the authors measured three commercial brands of salchichon (A, B, C) manufactured in three different industries in order to study the relationship between their biochemical characteristics and their organoleptic quality.
44
Descriptive analysis of meat from young ruminants in mediterranean systems
TL;DR: The rigorous methodology used to establish a descriptive panel and select ballot attributes to evaluate the sensory quality of meat from young ruminants and found each category had its own characteristic texture, aroma and flavor.
38