Biochemical changes in an intermediate moisture cecina-like meat during storage.

Reyes-Cano, R; Dorantes-Alvarez, L; Hernandez-Sanchez, H; Gutierrez-Lopez, G F

Reyes-Cano, R; Dorantes-Alvarez, L; Hernandez-Sanchez, H; Gutierrez-Lopez, G F.

Afiliação

Reyes-Cano R; 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.

Meat Sci ; 40(3): 387-95, 1995.

Article em En | MEDLINE | ID: mdl-22060030

RESUMO

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.

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Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Meat Sci Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 1995 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido

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