RELACIÓN ENTRE LAS CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES EN JAMÓN DE CERDO DURANTE EL PROCESO DE COCCIÓN Y TEMPERATURA DE ALMACENAMIENTO
DOI:
https://doi.org/10.17533/udea.vitae.1927Keywords:
jamón, correlación, dureza, adhesividad.Abstract
El presente estudio correlaciona el análisis fisicoquímico, sensorial y de textura de un jamón de cerdo,en función del proceso de cocción y la temperatura de almacenamiento. Se practican seis tratamientos,utilizando tres temperaturas internas de cocción (72, 75 y 78°C) y dos temperaturas de almacenamiento(4 y 8°C). Adicionalmente se efectúa un tratamiento definido como patrón absoluto, cocido hasta alcanzar una temperatura interna de 72°C, sin tiempo de retención en cocción y con una temperatura de almacenamiento de 4°C y un patrón relativo, elaborado bajo las mismas condiciones que el patrón absoluto pero almacenado a 0°C. Fue utilizado el Análisis de Componentes Principales (ACP), para evaluar la relación entre los factores y las variables de respuesta. Los resultados muestran correlación inversa entre la adhesividad y la dureza. A medida que aumenta la sinéresis en el producto, se incrementan la adhesividad y la dureza instrumental. La sinéresis presentó cambios durante el almacenamiento, excepto para el patrón absoluto. Se encuentra una relación inversa entre el tiempo de almacenamiento y la dureza instrumental, excepto para el patrón absoluto y el tratamiento a 75°C, cinco minutos de retención y 4oC de almacenamiento. Los valores de pH son estables durante el tiempo de almacenamiento.
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