The use of ultrasound velocity measurement to evaluate the textural properties of sobrassada from Mallorca Original Research Article

The usefulness of ultrasonic velocity measurements as a non-destructive technique to evaluate the moisture content and textural properties of sobrassada de Mallorca (a raw cured pork product) was assessed. Moisture content, ultrasonic velocity and textural properties were periodically measured in samples of sobrassada during ripening at 15°C and 75% RH. From the results obtained, two periods of ripening could be clearly distinguished, a first period (0–40 days of ripening) and a second period (40 to the end of the ripening), under the experimental conditions used in this study. The ultrasonic velocity could be mathematically related with the moisture content and textural parameters such as hardness, compression work, maximum puncture force and puncture work during the first period of ripening. In the second period, some physical modifications were inferred to occur which could be detected through the textural parameters, the ultrasonic velocity and by using optical microscopy. Overall, these results showed the ultrasonic techniques could be used to accurately estimate the moisture content and the textural parameters of sobrassada during the first period and also as a reliable method to detect changes in textural properties after prolonged ripening.