| Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón. | |
| | |
MedLine Citation:
|
PMID: 21783328 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49days of ripening. The final a(w) was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P<0.001) during processing, from 0.44 to 2.26mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P<0.001). Hardness, gumminess and chewiness increased (P<0.001) from 0.96, 0.6 and 0.47 to 46.92kg/cm(2), 21.34kg/cm(2) and 15.14kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichón samples showed high values for intensity of flavour (7.22±0.44), hardness (7.33±0.71) and dryness (6.67±0.71) and low scores for acid taste (1.67±0.71) and saltiness (3.11±0.6). |
| | |
Authors:
|
José M Lorenzo; Sara Temperán; Roberto Bermúdez; Noemí Cobas; Laura Purriños |
Related Documents
:
|
3131218 - Formation of some extracellular enzymes during the exponential growth of bacillus subti... 7682548 - Production of autostimulatory growth factors by the human carcinoma line, rpmi 2650. 21793578 - Comprehensive quality evaluation of corn steep liquor in 2-keto-l-gulonic acid fermenta... 557048 - The effects of biotin and fatty acids on sv3t3 cell growth in the presence of normal ca... 9046028 - Activities of glycolipid glycosyltransferases and sialidases during the early developme... 2458008 - Histochemistry of glycoconjugates in the goat nasolabial skin with special reference to... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-7-8 |
Journal Detail:
|
Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Jul |
Date Detail:
|
Created Date: 2011-7-25 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Elsevier Ltd. All rights reserved. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Medicine could be constructing human bodies in the future.
Next Document: Cross-Cultural Adaptation and Validation of the Korean Version of the Michigan Hand Questionnaire.