Effect of salt on color and warmed over flavor in charqui meat processing

• Published in: Brazilian archives of biology and technology 2003-12, Vol.46 (4), p.595-600
• Main Authors: Youssef, Elza Y.(State University of Londrina Agricultural Sciences Center Department of Food and Drugs Technology,São Paulo University Faculty of Pharmaceutical Sciences Department of Food Science and Experimental Nutrition), Garcia, Carlos E. Rocha(São Paulo University Faculty of Pharmaceutical Sciences Department of Food Science and Experimental Nutrition), Shimokomaki, Massami(State University of Londrina Agricultural Sciences Center Department of Food and Drugs Technology,São Paulo University Faculty of Pharmaceutical Sciences Department of Food Science and Experimental Nutrition)
• Format: Article
• Language: English
• Subjects: charqui meat; cured meat; Intermediate moisture meat product; jerky meat; rancidity; warmed over flavor inhibition
• ISSN: 1516-8913; 1516-8913; 1678-4324
• DOI: 10.1590/S1516-89132003000400014

A combination of salt (NaCl) high concentration and curing salt was investigated for their role in warmed-over flavor (WOF) and color changes during charqui meats processing. WOF was measured by TBARS method in uncured charqui meat (CH) and in cured charqui known in Brazil as Jerked beef (JB). WOF occurred substantially in CH and sodium nitrite was able to inhibit 40-45% (p<0.05) in JB samples stored for 30 days. Color parameters also changed as evaluated by CIELAB system. The a*/b* ratio showed that CH samples presented brown color indicating the formation of metmyoglobin (Fe3+) whilst JB samples presented deep red color an indication of nitrosylmyoglobin (Fe2+) formation. Under cooking, a*/b* ratio indicated the presence of denatured metmyoglobin (Fe3+) in CH and formation of nitrosylmyochromogen (Fe2+) in JB samples. The actual iron state influenced the color of charqui meat and apparently nitrite was able to chelate Fe ions, thus inhibiting development of WOF. A associação entre a alta concentração do sal (NaCl) e sais de cura (NaNO3 e NaNO2) foi investigada quanto ao desenvolvimento do aroma de requentado (WOF) juntamente com as mudanças na coloração durante o processamento do charque e do Jerked beef. (JB). Em amostras armazenadas durante 30 dias, WOF ocorreu substancialmente em CH e nitrito de sódio foi capaz de inibir 40 a 45% (p<0,005) as amostras de JB. Os parâmetros de cor foram avaliados pelo sistema CIELAB. A razão a*/b* mostrou que amostras de CH apresentaram-se com tonalidade amarronzada indicando a formação de metamioglobina (Fe3+) enquanto que as de JB mostram uma coloração vermelha intensa indicando a formação da nitrosilmioglobina (Fe2+). Durante o cozimento, a razão a*/b* mostrou a presença da metamioglobina desnaturada (Fe3+) no CH e a formação de nitrosilmiocromogenio (Fe2+) em amostras de JB. O estado do íon ferro influenciou a cor do charque e de JB e aparentemente, o nitrito de sódio foi capaz de quelar íons Fe e conseqüentemente inibir o desenvolvimento do WOF.