%0 Journal Article
%T Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation
%A Ibrahim
%A Hayam M.A.
%J Grasas y Aceites
%D 2001
%I Consejo Superior de Investigaciones Cient¨ªficas
%X Upon accelerating the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles using heat treatment (~71 oC internally), the results indicated that: the peroxide and thiobarbituric acid (TBA) values increased with increasing the aging period. Percentage of the released free fatty acids was 1.21 after heat treatment and increased gradually to reach 1.47 after hanging in air at room temperature for drying and complete curing up to 6 days. The major saturated and unsaturated fatty acids in all of the pastrami samples were palmitic (16:0), oleic (18:1) and linoleic (18:2) fatty acids. The main three identified polyunsaturated fatty acids (linoleic, linolenic and arachidonic) were of high percentages in the accelerated cured samples than in the control one. The ratio of the unsaturated: saturated fatty acids was similar in either the heat treated (1.28:1) and the control (1.27: 1) pastrami samples. Similar findings were found for the ratio of total essential amino acids (EAAS): total amino acids (AAS). The Essential Amino Acids Index (EAAI) that possesses higher percentage for the heat treated sample than that for the control one proved the higher biological acceptance of the heat accelerated cured pastrami sample. The predicted protein efficiency ratio (PER) of all the investigated samples reached more than 2.42 of casein. Sensory evaluation of the pastrami sample processed to an internal temperature of ~71 oC proved by the panelists to be of attractive color, more tasty, of good characteristic odor and more tender than the control samples which were prepared and cured for 3 weeks without using heat treatment. En relaci¨®n a la aceleraci¨®n del per¨ªodo de cura del pastrami (carne curada en seco) preparada a partir de carne magra de b¨²falo usando un tratamiento t¨¦rmico (~71 oC internamente), los resultados indicaron que los valores de per¨®xido y ¨¢cido tiobarbit¨²rico (TBA) aumentaron con el envejecimiento. El porcentaje de ¨¢cidos grasos libres liberados fue del 1,21 despu¨¦s del tratamiento t¨¦rmico y aument¨® gradualmente hasta alcanzar 1,47 despu¨¦s de dejar secar durante 6 d¨ªas a temperatura ambiente para su completa curaci¨®n. Los ¨¢cidos grasos saturados e insaturados principales en todas las muestras del pastrami fueron palm¨ªtico (16:0), oleico (18:1) y linoleico (18:2). La concentraci¨®n de los tres principales ¨¢cidos grasos poliinsaturados identificados (linoleico, linolenico y araquid¨®nico) fue mayor en las muestras curadas aceleradas que en las muestras control. La relaci¨®n de los ¨¢cidos grasos insaturados: saturados fue similar ta
%K Amino acids
%K Buffalo meat
%K Fatty acids
%K Nutritional value
%K Pastrami
%K Sensory evaluation
%K ¨¢cidos grasos
%K Amino¨¢cidos
%K Carne de b¨²falo
%K Evaluaci¨®n sensorial
%K Pastrami
%K Valor nutricional
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/382/385