STABILIZATION BY CHILLING OF SOBRASADA FROM CHATO MURCIANO PIGMEAT MANUFACTURED WITHOUT PRESERVATIVES
Abstract
The stabilization by chilling of Sobrasada (a traditional Spanish raw sausage) was studied. Sobrasada was manufactured according traditional procedures using meat and fat from Chato Murciano pig, without added preservatives, stuffed into natural casings and stored at 4ºC and 85% relative humidity for 20, 60, 120 or 180 days. No microbiological starters were added. To determine the effects of storage time on Sobrasada, several physical (pH, water activity, CIELab colour and instrumental texture), chemical (proximate composition, proteolysis index, total acidity and peroxide value), microbiological (total viable counts, lactic acid bacteria, Enterobacteriaceae, yeasts and moulds) and sensory (appearance, colour, odour, fl avour and texture) technological parameters were determined. According to results, the use of natural casing allowed moderate dehydration and no effective fermentation by endogenous lactic acid bacteria and other fermentative spices were observed, while Enterobacteriaceae not proliferated. Physical, chemical and sensory properties of Sobrasada remained quite stables at refrigeration. Only certain intensification of orange colour and an increase in hardness and adhesiveness were observed when dehydration was more evident. No additional proteolysis or lipid oxidation, and only minor acidification were observed during chill storage. Thus, unfermented Sobrasada manufactured without added preservatives can be stabilized for 180 days by chilling at 4ºC/85% R.H.Downloads
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