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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.
Meat Science
|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.
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.
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