30H-11 |
Prediction of the principal characteristics of Danish-type salchichón during its processing |
O. CORZO1, M. Núñez1, N. Bracho2, and Y. Corzo3. (1) Dpt. Food Technology, Universidad de Oriente, Núcleo de Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Boca del Río, 3101, Venezuela, (2) Dpt. Statistics, Universidad de Oriente, Núcleo de Nueva Esparta, Escuela de Hoteleria y Turismo, Guatamare, 3101, Venezuela, (3) Venezuela The process of manufacturing of Danish type salchichón requires two stages: drying and fermentation. These stages produce changes on physical, biochemical, microbiological and sensory properties in the product determining its quality. The aim of this study was to develop predictive models for the changes in firmness, water activity, pH, and color during each stage process of the manufacturing process of Danish-type salchichón. A hierarchical experimental design with two randomized factors (batch and sample), 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 y 34 days) during the drying and fermentation stages to determine the firmness, water activity, pH, and the color (L, a, b) values. Linear regression was used to fit the predictive models of firmness, water activity, pH, a, and b color values for each stage. The fitted models explained 85-98 % of the variability in these characteristics at the 95% confidence level, and they neither presented lack of fit (P>0.05), nor presented significant correlation (Durbin-Watson statistic=1.7). This indicates that these models are able to predict the analyzed characteristics of salchichón through the process of manufacturing.
Session 30H, Quality Assurance
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