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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

机译：干腌羊羔腿的质量特性受干腌和加工时间后翻滚的影响

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The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with no-, short- and long-tumbling treatments, and microbial counts, NaCl, aw, proximate composition, pH, free fatty acids, water soluble nitrogen, volatile compounds, texture and colour were evaluated at days 1, 22 and 71 of processing. Furthermore, a descriptive sensory analysis (flavour and texture) was performed in the final product (day 71). Time-related changes were observed for most of the characteristics studied. The effect of tumbling was only observed for the sensory attribute pastiness that was higher in tumbled legs. Methyl-branched butanal was only detected in tumbled legs. © 2014 Elsevier Ltd.
机译：这项研究的目的是评估盐腌后经过不同翻滚处理的干腌羊腿的选定质量特性。在不同的处理时间测量特性。制备了三批干腌羊腿（每批九只腿），进行了无，短和长翻滚处理，并进行了微生物计数，NaCl，aw，附近成分，pH，游离脂肪酸，水溶性氮，挥发性在加工的第1、22和71天评估了化合物，质地和颜色。此外，在最终产品中进行了描述性的感官分析（风味和质地）（第71天）。对于大多数研究特性，观察到与时间有关的变化。翻滚的效果仅在翻滚的双腿中感觉属性柔韧性较高时才观察到。仅在翻倒的腿中检测到甲基支化的丁醛。 ©2014爱思唯尔有限公司。

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