Document Detail


The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®
MedLine Citation:
PMID:  24200559     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The effect of different thermal processing conditions just after fermentation on physicochemical parameters and sensory attributes of salami and chorizo slices dried by Quick-Dry-Slice process®, was evaluated. Meat and common additives were mixed, stuffed and fermented. Previous to drying the sausages were subjected to thermal treatment at 53°C at different exposure times (0, 50, 65, 80, 95 and 110min). Finally, the sausages were sliced and dried using QDS process®. Color, instrumental texture and sensory analysis were performed. Lightness (L*) after fermentation increased with thermal processing in both products while redness (a*) and yellowness (b*) decreased only in salami. Thermal treatment after fermentation increased the initial force (F0). Cooked appearance, cooked fat odor, cooked flavor and stringiness increased when the thermal processing time was increased. Thermal processing of salami and chorizo at 53°C for 50min and drying up to 30% of weight loss resulted in a similar product to that obtained without thermal processing.
Authors:
G Ferrini; J Arnau; M D Guàrdia; J Comaposada
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-10-11
Journal Detail:
Title:  Meat science     Volume:  96     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2013 Oct 
Date Detail:
Created Date:  2013-11-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  688-694     Citation Subset:  -    
Copyright Information:
© 2013.
Affiliation:
IRTA, Finca Camps i Armet s/n, E-17121 Monells, Girona, Spain. Electronic address: Gabriele.Ferrini@irta.cat.
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