30H-8 |
Analysis and characterization of the physical properties of Danish-type salchichón during its processing |
M. NUNEZ DE GONZALEZ1, O. Corzo1, and N. Bracho2. (1) Dept. of Food Technology, Universidad de Oriente, Calle Principal Boca del Río, Boca del Río, Nueva Esparta, 6301, Venezuela, (2) Dept. of Statistics, Universidad de Oriente, Boca del Río, Boca del Río, Nueva Esparta, 6301, Venezuela Major physical, biochemical, and microbiological transformations take place during manufacturing of Danish-type salchichón in two crucial phases of ripening: drying and fermentation. These changes are affected by the raw material and the processing conditions which have a significant impact on the sensory properties, storage stability, and safety of the final product. The objectives of this study were to analyze and characterize the changes in firmness, water activity, pH, and color during each stage of processing Danish-type salchichón. A hierarchical experimental design with two randomized factors (batch and sample) and one crossed fix factor (time) was used to analyze the effect on time, batch, sample, and processing conditions. In this study, salchichón pieces were industrially produced in a local factory. Two batches of 200 salchichón pieces each from the same processing day were randomly selected, codified, and placed in the drying room for 6 days and then fermented for 27 days. Two random samples were taken from each batch at ten different times (1, 2, 3, 6, 7, 10, 13, 20, 27 and 34 days) during the drying and fermentation stages to determine the firmness, water activity, pH, and the color (L, a, b) values. An analysis of variance showed that the firmness, water activity, pH, a and b color scores were significantly affected (P<0.05) by the time of process and by time and sample interaction. However, no differences (P>0.05) between the batches were found. The firmness, water activity, pH, a and b color values were 58.10 N, 0.90, 5.77, 43.80, 9.40, and 8.10 in the drying stage and 226.48 N, 0.86, 5.70, 40.69, 9.63, and 6.88 in the fermentation stage, respectively. There is no available information on the physical characteristics of Danish-type salchichón and this study could contribute greatly to its characterization. Keywords: Salchichón, ripening, physical characteristics, analysis, color.
Session 30H, Quality Assurance
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