Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

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 aw was 0.82, whereas pH values...

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Veröffentlicht in:	Meat science 2012-01, Vol.90 (1), p.194-198
Hauptverfasser:	Lorenzo, José M., Temperán, Sara, Bermúdez, Roberto, Cobas, Noemí, Purriños, Laura
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Chemical Phenomena chewiness CIE L a b cohesion Foal dry-fermented sausage foals Food industries Food Storage Fundamental and applied biological sciences. Psychology hardness Horses lactic acid bacteria Meat and meat product industries Meat Products - analysis Micrococcaceae Physico-chemical properties saltiness sausages Sensation Sensory attributes Swine Taste Texture profile analysis
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Beschreibung
Zusammenfassung:	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 aw was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2011.06.025