TY - JOUR
T1 - Biochemical changes in an intermediate moisture cecina-like meat during storage
AU - Reyes-Cano, R.
AU - Dorantes-Alvarez, L.
AU - Hernandez-Sanchez, Humberto
AU - Gutierrez-Lopez, Gustavo F.
PY - 1995
Y1 - 1995
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=58149364477&partnerID=8YFLogxK
U2 - 10.1016/0309-1740(94)00033-4
DO - 10.1016/0309-1740(94)00033-4
M3 - Artículo
SN - 0309-1740
VL - 40
SP - 387
EP - 395
JO - Meat Science
JF - Meat Science
IS - 3
ER -