Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

The changes in the physico-chemical and textural properties, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina” were studied. The pH increased during the last stages of processing but gradually declined over the curing period. TBARS values, hardness and chewiness incr...

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Veröffentlicht in:Meat science 2014-01, Vol.96 (1), p.256-263
1. Verfasser: Lorenzo, José M.
Format: Artikel
Sprache:eng
Schlagworte:
Aldehydes - analysis
Animals
Chemical Phenomena
Color
Desiccation
Esters - analysis
Foal dry-cured “cecina”
Food Handling
Furans - analysis
Gas Chromatography-Mass Spectrometry
Horses
Hydrocarbons - analysis
Hydrogen-Ion Concentration
Ketones - analysis
Linoleic Acids - analysis
Lipolysis
Lipolysis - physiology
Meat Products - analysis
Oleic Acid - analysis
Palmitic Acid - analysis
Physico-chemical properties
Stearic Acids - analysis
Texture profile analysis
Thiobarbituric Acid Reactive Substances - analysis
Volatile compounds
Volatile Organic Compounds - analysis
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Zusammenfassung:The changes in the physico-chemical and textural properties, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina” were studied. The pH increased during the last stages of processing but gradually declined over the curing period. TBARS values, hardness and chewiness increased with processing time from 0.14, 2.74 and 0.83 to 3.49mgmalonaldehyde/kg, 20.33kg and 5.05kg∗mm, respectively. Ripening time also affected the colour parameters: lightness (L*), redness (a*) and yellowness (b*) (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.06.026