title: Biochemical changes in an intermediate moisture cecina-like meat during storage.
abstract: Biochemical and microbiological changes in two cecina-like products were evaluated during storage. Two products were prepared, one by salting and the other by infusion in a salt-glycerol solution. The samples were vacuum packed and tested monthly for pH, colour, haematin complex, soluble nitrogen and microbiological spoilage. Proteolysis and increase in pH showed a high correlation for both samples. Temperature-dependent changes in colour and concentration of haematin complex during storage were also found in both samples. The activation energy for haematin transformation was found to be around 1 kcal/mol. Based on the low activation energy for haematin complex degradation (around 1 kcal/mol) for both samples, this process may be regarded as a low energy biochemical process.
authors: Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico 11340 D.F., Apdo. Post. 42-186 (06470), Mexico.
authors: R
authors: R
authors: Reyes-Cano
authors: L
authors: L
authors: Dorantes-Alvarez
authors: H
authors: H
authors: Hernandez-Sanchez
authors: G F
authors: GF
authors: Gutierrez-Lopez