Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Meat Sci. 2012 Jan;90(1):194-8. doi: 10.1016/j.meatsci.2011.06.025. Epub 2011 Jul 8.
The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0 days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49 days of ripening. The final a(w) was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P<0.001) during processing, from 0.44 to 2.26 mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P<0.001). Hardness, gumminess and chewiness increased (P<0.001) from 0.96, 0.6 and 0.47 to 46.92 kg/cm(2), 21.34 kg/cm(2) and 15.14 kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichón samples showed high values for intensity of flavour (7.22±0.44), hardness (7.33±0.71) and dryness (6.67±0.71) and low scores for acid taste (1.67±0.71) and saltiness (3.11±0.6).
研究了马驹香肠在成熟过程中理化性质、微生物学特性、质构和感官特性的变化。在成熟过程中，分别于 0 天（填充前混合）、7、14、21、28、35、42 和 49 天取马驹香肠样品。最终水分活度（aw）为 0.82，而 pH 值保持在初始值附近。TBARS 值在加工过程中显著增加（P<0.001），从 0.44 增加到 2.26mg/kg 香肠。成熟时间也影响了香肠的亮度（L*）、红色度（a*）和黄色度（b*）（P<0.001）。硬度、胶粘性和咀嚼性在加工过程中逐渐增加（P<0.001），从 0.96、0.6 和 0.47 增加到 46.92kg/cm(2)、21.34kg/cm(2)和 15.14kg，而凝聚性和弹性值在成熟过程中降低。乳酸菌数量缓慢增加，同时注意到微球菌科大量增加。就感官特性而言，马驹香肠样品具有高的风味强度（7.22±0.44）、硬度（7.33±0.71）和干度（6.67±0.71），而酸味（1.67±0.71）和咸味（3.11±0.6）评分较低。
