Croma, tinte, cinética, textura, salazón, Chroma, hue, kinetics, texture, salting, Science, and Social Sciences
The objective of this study was to evaluate the variation of color and texture during pile salting of the catfish meat (Bagre marinus) with different salting mixtures. The meat once characterized was cut into sheets of 3.5x3.5x1 cm with an approximate weight of 15 g. The conservation process was performed for 96 h with NaCl (M1), mixtures of 75% NaCl and 25% KCl (M2), 65% NaCl and 35% KCl (M3), 50% NaCl and 50% KCl (M4), 55% NaCl, 25% KCl, 15% CaCl2 and 5% MgCl2 (M5), and 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 (M6). Samples were taken at 3, 6, 9, 24, 48, 72 and 96 h to measure instrumental color (L*, a*, and b*) and texture. At the end of 96 h, the salted meat was sensory evaluated by acceptance with respect to color and texture. With the color data, chroma (C*), hue (Hº) and total color difference (ΔE) were calculated. C* values decreased (p < 0.05) using M1, M5 and M6, while increased (p < 0.05) using M2, M3 and M4. Hº decreased (p < 0.05) when using M1, M2, M3 and M4 and increased (p < 0.05) when using M5 and M6. There was an increase in the total color difference for all salted samples being higher when M5 and M6 were used. The texture increased (p < 0.05) when the different mixtures were used. The variation of the C* values were explained by a zero order kinetics, and the variation of the Hº, ΔE and texture values were explained by a first order kinetics. The color and texture of the salted meat using M1, M2, M3 and M4 were valued as I like it, while using M5 and M6 they were as neither like nor dislike.