Effect of salt on color and warmed over flavor in charqui meat processing
Braz. arch. biol. technol
;
46(4): 595-600, Dec. 2003. ilus, tab, graf
Artículo
en Inglés
| LILACS
| ID: lil-355530
RESUMO
A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured charqui known in Brazil as Jerked beef (JB). WOF occurred substantially in CH and sodium nitrite was able to inhibit 40-45 percent (p<0.05) in JB samples stored for 30 days. Color parameters also changed as evaluated by CIELAB system. The a*/b* ratio showed that CH samples presented brown color indicating the formation of metmyoglobin (Fe3+) whilst JB samples presented deep red color an indication of nitrosylmyoglobin (Fe2+) formation. Under cooking, a*/b* ratio indicated the presence of denatured metmyoglobin (Fe3+) in CH and formation of nitrosylmyochromogen (Fe2+) in JB samples. The actual iron state influenced the color of charqui meat and apparently nitrite was able to chelate Fe ions, thus inhibiting development of WOF
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Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2003
Tipo del documento:
Artículo
/
Documento de proyecto
País de afiliación:
Brasil
Institución/País de afiliación:
State University of Londrina/BR
/
Säo Paulo University/BR
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