Influencia del proceso de cocción y temperatura de almacenamiento sobre las características fisicoquímicas, microbiológicas y sensoriales del jamón de cerdo

ABSTRACT: Both, cooking and storage, can affect processed meat traits. In this study, six treatments were evaluated: three internal cooking temperatures (72, 75, 78 °C) and two storage temperatures (4 and 8 °C). Mesophilic counts, lactic acid bacteria and color differed (p‹0.001). The product heated to 75 °C, 5 minutes of retention, and stored at 4 °C (75 °C - 5 min - 4 °C) was the most stable. Regarding the content of volatile nitrogen bases, none of the treatments reached degradation levels above the established by technical regulations. As the storage time increased, hardness and instrumental adhesiveness also tended to increase, with the 75 °C – 5 min – 4 °C treatment resulting in the highest hardness value. For all the treatments, pH diminished and syneresis increased as the storage time increased.

• Autores: González Hurtado, María Isabel; Martínez Álvarez, Olga Lucía; Suárez Mahecha, Héctor
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2010
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/8337
• Acceso en línea: http://hdl.handle.net/10495/8337
• Rights: openAccess
• License: https://creativecommons.org/licenses/by-nc-sa/4.0/