title: Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón.
abstract: The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0 days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49 days 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 2.26 mg/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 46.92 kg/cm(2), 21.34 kg/cm(2) and 15.14 kg, 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.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.forename: Sara
authors.initials: S
authors.lastname: Temperán
authors.forename: Roberto
authors.initials: R
authors.lastname: Bermúdez
authors.forename: Noemí
authors.initials: N
authors.lastname: Cobas
authors.forename: Laura
authors.initials: L
authors.lastname: Purriños
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D061353:Food Storage; D006736:Horses; D008461:Meat Products / Q000032:analysis*; D012677:Sensation; D013552:Swine; D013649:Taste