CHEMICAL AND COLOR CHARACTERISTICS OF "LOMO EMBUCHADO" DURING SALTING SEASONING |
| |
| Authors: | J A PEREZ-ALVAREZ E SANCHEZ-RODRÍGUEZ J FERNANDEZ-LOPEZ M ASUNCIÓN GAGO-GAGO C RUÍZ-PELUFFO M ROSINI M J PAGAN-MORENO F LOPEZ-SANTOVENA V ARANDA-CATALÁ |
| |
| Affiliation: | Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia, Spain;Departamento de Sahd Pkblica, Facultad de Agronomia y Veterinaria, Universidad Nacional del Litoral, Esperanza, Argentina;Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain |
| |
| Abstract: | "Lomo embuchado" is a traditional Spanish dry-cured meat product with two principal stages (salting-seasoning and dry-maturation) in its process. The evolution of chemical (moisture, nitrite, pH and lactic acid) and physical parameters: (CIELAB color space, chroma and hue, a*/b*, ΔE* and reflectance ratios R560/R500, R650/R570 and R630/RS80), during the salting-seasoning stage were measured. Three zones in the salted-seasoned loins were identified, and all parameters in each zone were analyzed. ANOVA and regression analyses were conducted. Moisture, pH and residual nitrite decreased with time (P<0.01), and lactic acid increased (P<0.05). Only moisture showed differences between zones (P<0.05). Color parameters changed during the salting-seasoning stage. Lightness (P<0.01), redness (only during the first 24 h (P<0.05)), and a*/b* ratio (P<0.01) increased. Yellowness (P<0.01), hue (P<0.01) and chroma (P<0.05) decreased during the process. The only parameter that was not affected by time and zone was reflectance ratio R630/R580 (P>0.05). Moisture and reflectance ratio R560/R500 were affected by zones (PCO.05). An excellent cured color was obtained during salting and seasoning. |
| |
| Keywords: | |
|
|
