| Popis: |
The gross composition, the main physicochemical parameters, the proteolytic changes and the characteristics of the fat throughout the manufacture process, and the sensorial characteristics of the final product, were studied in dry-cured lacon, a traditional dry-salted and ripened meat product made in the north-west of Spain from the fore leg of the pig following a similar technological process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) was also studied. In comparison with other dry-cured meat products made from whole meat pieces, dry-cured lacon is characterised by the low moisture contents, the high pH values, and the low transformation of the pigments. The proteolytic and lipolytic processes throughout the manufacture of this product were not intense. Except for the total carbohydrate and nitrate contents, and the percentage of transformation of the pigments, which were significantly (P |
Full Text from ScienceDirect