Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichَn

The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichَn were followed during ripening. Foal salchichَn samples were taken at 0 days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49 days of ripening. The final aw was 0.82, whereas pH values stayed around their initial values. TBARʹS values increased significantly (P < 0.001) during processing, from 0.44 to 2.26 mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P < 0.001). Hardness, gumminess and chewiness increased (P < 0.001) from 0.96, 0.6 and 0.47 to 46.92 kg/cm2, 21.34 kg/cm2 and 15.14 kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichَn samples showed high values for intensity of flavour (7.22 ± 0.44), hardness (7.33 ± 0.71) and dryness (6.67 ± 0.71) and low scores for acid taste (1.67 ± 0.71) and saltiness (3.11 ± 0.6).