Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”.

The research study is about the changes observed in the properties of dry-cured foal “cecina” during its manufacturing process, including its physico-chemical and textural attributes, lipolysis, and volatile compounds.

Physico-chemical and Textural Changes

• The study found that the pH of the cecina increased during the last stages of processing but decreased gradually throughout the curing period. This implies that the acidity of the product changes over time, possibly affecting its taste and texture.
• Additionally, the researchers noted that the product’s hardness and chewiness increased with the processing time. The TBARS values, an indicator of oxidative degradation in foods, also increased, suggesting the occurrence of lipid oxidation.
• The researchers also observed changes in the color attributes of the cecina during the ripening time. The brightness (L*), redness (a*), and yellowness (b*) all significantly changed as the product ripened.

Lipolysis and Fatty Acid Content

• Regarding lipolysis, or the breakdown of fats, the total content of free fatty acids (FFAs) significantly increased from the raw pieces to the end of the drying-ripening stage.
• The main fatty acid at the end of the manufacturing process was palmitic acid (C16:0), followed by oleic (C18:1cis9), stearic (C18:0) and linoleic (C18:2n-6). The increase in FFAs could be due to increased lipolysis during the drying-ripening stage.

Volatile Compounds

• A total of fifty-five volatile compounds were identified during the manufacturing of cecina, including esters, aldehydes, aliphatic hydrocarbons, branched hydrocarbons, alcohols, aromatic hydrocarbons, furans and ketones. These compounds are possibly responsible for the aroma and flavor of the cecina.
• The researchers found that aldehydes reached their maximum level at the end of the post-salting stage, affecting the product’s taste profile.
• In the final product, esters became the dominant chemical compounds, adding to the flavor complexity of the dry-cured foal cecina.