|
Título:
|
Biochemical changes in an intermediate moisture cecina-like meat during storage
|
|
Autores:
|
R REYES-CANO, Autor ;
L DORANTES-ALVAREZ, Autor ;
H HERNANDEZ-SANCHEZ, Autor ;
GF GUTIERREZ-LOPEZ, Autor
|
|
Tipo de documento:
|
texto impreso
|
|
ISBN/ISSN/DL:
|
68190
|
|
Dimensiones:
|
pp. 387-395
|
|
Nota general:
|
En: Meat Sci. 1995;40(3):387-395.
|
|
Langues:
|
Inglés
|
|
Clasificación:
|
BIOQUÍMICA
CARNE
MICROBIOLOGÍA
|
|
Resumen:
|
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.
|
