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

R Reyes-Cano¹, L Dorantes-Alvarez, H Hernandez-Sanchez

¹Departamento 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.

|November 9, 2011

Summary

This study monitored biochemical and microbiological changes in two cecina-like meat products during storage. Both salting and salt-glycerol infusion methods showed correlated proteolysis and pH increase, with low energy biochemical processes affecting color and haematin complex.

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Area of Science:

Food Science and Technology
Meat Science
Biochemistry

Background:

Cecina-like products are traditional fermented meat products requiring careful control of storage conditions.
Understanding the biochemical and microbiological changes during storage is crucial for maintaining product quality and safety.

Purpose of the Study:

To evaluate the biochemical and microbiological changes in two cecina-like products during storage.
To compare the effects of two different preparation methods (salting vs. salt-glycerol infusion) on product stability.
To investigate the temperature-dependent degradation of the haematin complex.

Main Methods:

Two cecina-like products were prepared using salting and salt-glycerol infusion methods.
Samples were vacuum-packed and stored, with monthly analyses including pH, color, haematin complex concentration, soluble nitrogen, and microbiological spoilage.
Activation energy for haematin transformation was calculated.

Main Results:

A high correlation was observed between proteolysis and pH increase in both products.
Temperature-dependent changes in color and haematin complex concentration were detected.
The activation energy for haematin complex degradation was approximately 1 kcal/mol for both samples, indicating a low-energy biochemical process.

Conclusions:

Both preparation methods resulted in similar patterns of proteolysis and pH changes.
The degradation of the haematin complex is a low-energy biochemical process influenced by temperature.
These findings provide insights into the stability and shelf-life of cecina-like products.