کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791454 1109610 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
ترجمه فارسی عنوان
تغییرات در ترکیبات فیزیکی، شیمیایی، بافت، لیپولیز و ترکیبات فرار در هنگام تولید فلفل خشک و خشک سیسینا
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The changes in the physico-chemical and textural properties, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina” were studied. The pH increased during the last stages of processing but gradually declined over the curing period. TBARS values, hardness and chewiness increased with processing time from 0.14, 2.74 and 0.83 to 3.49 mg malonaldehyde/kg, 20.33 kg and 5.05 kg ∗ mm, respectively. Ripening time also affected the colour parameters: lightness (L*), redness (a*) and yellowness (b*) (P < 0.001). The total average content of free fatty acid (FFA) increased significantly from 433.7 mg/100 g of fat in the raw pieces to 2655.5 mg/100 g of fat at the end of the drying-ripening stage. The main FFA at the end of the manufacturing process was palmitic acid (C16:0), followed by oleic (C18:1cis9), stearic (C18:0) and linoleic (C18:2n − 6). A total of fifty five volatile compounds were identified during the manufacture of dry-cured foal “cecina”, including esters, aldehydes, aliphatic hydrocarbons, branched hydrocarbons, alcohols, aromatic hydrocarbons, furans, ketones. Aldehydes reached their maximum level at the end of the post-salting stage. In the final product, esters became the dominant chemical compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 256-263
نویسندگان
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