Aplicación de la tecnología de alta presión hidrostática para el desarrollo de productos cárneos curados.

MARÍA BELÉN GIMENEZ; GRAIVER NATALIA; CALIFANO ALICIA; ZARITZKY NOEMÍ

Cordoba

Congreso; IV Congreso Internacional de Ciencia y Tecnología de Alimentos; 2012

Universidad Nacional de Cordoba

The objective was to develop a meat product by combinig a rapidcuring process using a brine with a subsequent treatment of high hydrostatic pressure (HHP). Preliminary tests were performed to establish adequate concentrations of the curing salts (NaCl and NaNO2) in the immersion brine and the treatment times. Different preservatives were added to the brines in order to improve the color of the cured meat and then the samples were submitted HHP (150-600MPa). The color was evaluated by measuring colorimetric tristimulus parameters and the texture was determined using sheartests. Samples having better color were those immersed in brine containing NaCl, NaNO2and ascorbic acid. A central composite design was used for optimizingthe composition ofthe brine. The response surfaces of the surface color parameters as a function of nitrite and /or ascorbic acid concentrations were obtained. The maximum force varied significantly (P<0.05) with the formulation of the brines and the tested pressures. The increase in the maximum strength with increasing HHP could be related to the increase of the exudate production with the pressure that lead to a muscular tissue with lower moisture content.