Effect of the length of salting time on the proteolytic changes in dry-cured lacon during ripening and on the sensory characteristics of the final product

被引：27
|
作者：
Garrido, Ruben [1 ]
Dominguez, Ruben [1 ]
Lorenzo, Jose M. [1 ]
Franco, Inmaculada [1 ]
Carballo, Javier [1 ]
机构：
[1] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain
来源：
FOOD CONTROL | 2012年 / 25卷 / 02期
关键词：
Cured meat products; Dry-cured lacon; Proteolysis; Salting time; Sensory characteristics; FREE AMINO-ACIDS; TRADITIONAL MEAT PRODUCT; FLAVOR DEVELOPMENT; MUSCLE PROTEASES; CURING AGENTS; CATHEPSIN-B; IBERIAN HAM; PORK MUSCLE; MANUFACTURE; MICROORGANISMS;
D O I：
10.1016/j.foodcont.2011.11.036
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of the length of salting time (0.75, 1 or 1.25 days/kg) on the proteolytic changes that take place during ripening of dry-cured lacon (a traditional meat product made in NW Spain) and on the sensory characteristics of the final product were investigated. The rate of proteolysis decreased as the length of salting time was increased. The salting time did not affect the free amino acid profile, which appears to indicate that the same enzymatic activities occurred during ripening of all batches of lacon, and that the length of salting time modulated these activities. Longer salting times resulted in a more intense yellow colour of the fat, a more intense red colour of the meat and harder meat, as well as more rancid odour, and more intense salty, cured and rancid taste of the dry-cured lacon pieces. Regarding the global evaluation, the tasters preferred the pieces that had been salted for an intermediate length of time (1 day/kg). (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：789 / 796
页数：8
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