Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Meat Sci. 2011 Apr;87(4):436-42. doi: 10.1016/j.meatsci.2010.11.022. Epub 2010 Dec 7.
The influence of salt content and processing time on the sensory properties of cooked "lacón" were determined. "Lacón" is a traditional dry-cured and ripened meat product made in the north-west of Spain from the fore leg of the pig, following a similar process to that of dry-cured ham. Six batches of "lacón" were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)) and ripened during two times (56 and 84 days of dry-ripening). Cured odour in all batches studied, red colour and rancid odour in MS and HS batches, flavour intensity in MS batch and fat yellowness, rancid flavour and hardness in the HS batch were significantly different with respect to the time of processing. Appearance, odour, flavour and texture were not significantly affected by the salt content (P>0.05). However, the saltiness score showed significant differences with respect to the salt levels in all studied batches (56 and 84 days of process). The principal component analysis showed that physicochemical traits were the most important ones concerning the quality of dry-cured "lacón" and offered a good separation of the mean samples according to the dry ripening days and salt level.
测定了盐含量和加工时间对熟制“拉孔”感官特性的影响。“拉孔”是一种传统的干腌和成熟肉品，产于西班牙西北部，使用猪的前腿，加工过程类似于干腌火腿。六批“拉孔”用不同量的盐腌制（LS（腌制 3 天）、MS（腌制 4 天）和 HS（腌制 5 天）），并在两个时间进行成熟（56 和 84 天的干成熟）。与加工时间相比，所有研究批次的腌制气味、MS 和 HS 批次的红色和腐臭气味、MS 批次的风味强度以及 HS 批次的脂肪黄色、腐臭风味和硬度均有显著差异。外观、气味、风味和质地不受盐含量的显著影响（P＞0.05）。然而，在所有研究批次（56 和 84 天的加工过程）中，盐度评分与盐水平显著不同。主成分分析表明，理化特性是干腌“拉孔”质量最重要的特性，并根据干成熟天数和盐水平对平均样品进行了很好的分离。
