Abstract
The present study deals with the effect of the salting time [0.1 (short time, ST), 0.2 (medium time, MT) or 0.3 (long time, LT) days of salting/kg] on the main technological characteristics of a traditional Spanish dry-cured “cecina” from foal meat. The effects of length of salting time on chemical composition, instrumental colour, lipolysis, proteolysis and textural parameters of dry-cured foal “cecina” were studied.Almost all physico-chemical parameters were significantly (P < 0.05) affected by salting time except pH, intramuscular fat and TBARs index. Batches salted for shorter time showed a greater release (P < 0.001) of total free fatty acids (FFA) (21.4 g/100 g of fat). Total free amino acids (FAA) content was also significantly (P < 0.001) affected by salting time, since dry-cured foal “cecina” with shorter salting time had higher total FAA content (3099 mg/100 g DM).
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