Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

Abstract

The gross composition, the main physicochemical parameters, the proteolytic changes and the characteristics of the fat throughout the manufacture process, and the sensorial characteristics of the final product, were studied in dry-cured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the fore leg of the pig following a similar technological process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) was also studied. In comparison with other dry-cured meat products made from whole meat pieces, dry-cured lacón is characterised by the low moisture contents, the high pH values, and the low transformation of the pigments. The proteolytic and lipolytic processes throughout the manufacture of this product were not intense. Except for the total carbohydrate and nitrate contents, and the percentage of transformation of the pigments, which were significantly ( P < 0.05) higher in the batches processed with additives, the use of additives did not influence the biochemical modifications that occur throughout the manufacture process of the dry-cured lacón. Regarding the sensorial characteristics, the use of additives seems to improve the colour and the odour of the final product.