Time-related changes in chemical and physical parameters during ripening of GPI bresaola of Valtellina.

摘要

Bresaola de Valtellina is a traditional Italian ripened cured beef product. Investigations were conducted on changes in composition and physicochemical properties of bresaola during drying and ripening for a total of 8 wk. Batches made from frozen beef stored for 7, 14, 20 or 28 wk were studied. Wt. decreased during drying and ripening, the wt. loss increasing with increasing prior frozen storage time of the raw material. Aw decreased during drying and ripening, in parallel with wt. loss. Proteolysis index increased during drying and ripening, the rate of increase being greater during drying. Proteolysis was slower than that in dry ham, but similar to that in products such as coppa or salami. The pH value decreased slightly during drying but increased slightly during subsequent ripening. Chemical analyses showed that bresaola di Valtellina is a lean meat product (fat content approx. 3.5%); average salt content was approx. 4%. Sensory texture of the finished product was significantly correlated with instrumentally measured chewiness, hardness and Young's modulus, and with moisture content and proteolysis index. Texture parameters were also significantly negatively correlated with myofibrillar solubility of the thawed meat, which tended to decrease with increasing frozen storage time. Lipid oxidation (TBA reducing substances) also decreased with increasing frozen storage time of the beef.