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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.

Cinética, difusión, textura, aerobios mesófilos, Kinectics, diffusion, texture, mesophilic aerobics, Science, and Social Sciences

The aim of this study was to determine the transfer of water and salt during desalting of stingray meat, precut in sheets of 4x4x1 cm, salted and dried, and the sensory acceptability of desalted meat and its microbiological and chemical stability during refrigerated storing. Desalting was performed by immersion of laminates in water at ambient temperature. Samples were removed at 1, 3, 9, 15 and 18 h to determine the contents of salt and humidity. Sensory acceptability of smell, color, taste and texture of desalted meat for 18h was evaluated. Also, the microbiological and chemical stability during storage at 8ºC and 14 d were evaluated. The kinetics of variation of the contents of humidity and salt and diffusion coefficients (D) were determined applying the second law of Fick for finite laminates. The color of desalted samples were evaluated as “I like very much”, smell, taste and texture were evaluated between “I like” and “I like very much”. Count of mesophilic aerobics and values of VBTN indicated a shelf life for refrigerated meat of at least 14 days. Changes in water and salt contents followed a first order kinetics (R2 > 0.83) and D values for water and salt were 1,73x10-7 m2/s and 4.74x10-7 m2/s, respectively. It can be concluded that the desalted of salted and dried meat, produces a stable food in refrigerated storage and with good sensorial characteristics.

MEAT texture, LIKES & dislikes, DYNAMICS, and TEXTURES

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. [ABSTRACT FROM AUTHOR]

CHEMICAL stability, WATER transfer, REFRIGERATED storage, SALINE waters, and REFRIGERATED foods

The aim of this study was to determine the transfer of water and salt during desalting of stingray meat, precut in sheets of 4x4x1 cm, salted and dried, and the sensory acceptability of desalted meat and its microbiological and chemical stability during refrigerated storing. Desalting was performed by immersion of laminates in water at ambient temperature. Samples were removed at 1, 3, 9, 15 and 18 h to determine the contents of salt and humidity. Sensory acceptability of smell, color, taste and texture of desalted meat for 18h was evaluated. Also, the microbiological and chemical stability during storage at 8°C and 14 d were evaluated. The kinetics of variation of the contents of humidity and salt and diffusion coefficients (D) were determined applying the second law of Fick for finite laminates. The color of desalted samples were evaluated as "I like very much", smell, taste and texture were evaluated between "I like" and "I like very much". Count of mesophilic aerobics and values of VBTN indicated a shelf life for refrigerated meat of at least 14 days. Changes in water and salt contents followed a first order kinetics (R² > 0.83) and D values for water and salt were 1,73x10-7 m²/s and 4.74x10-7 m²/s, respectively. It can be concluded that the desalted of salted and dried meat, produces a stable food in refrigerated storage and with good sensorial characteristics. [ABSTRACT FROM AUTHOR]