Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

Figures & data

Table 1. Physico-chemical properties of kumpia wieprzowa during ripening (mean, standard deviation, n = 3).

Propiedades físico-químicas de kumpia wieprzowa durante la maduración (media, desviación estándar, n = 3).

Ripening period (month)	0	1	2	3
Water (g/kg)	627.00 ± 0.11^a	594.00 ± 0.10^b	564.40 ± 0.13^c	479.30 ± 0.25^d
Protein (N x 6.25) (g/kg)	207.00 ± 0.03^a	218.60 ± 0.13^b	230.10 ± 0.58^c	250.80 ± 0.21^d
Fat (g/kg)	97.00 ± 0.04^a	113.00 ± 0.27^b	125.20 ± 0.35^c	168.00 ± 0.51^d
Salt (g/kg)	47.10 ± 0.02^a	53.30 ± 0.05^b	64.00 ± 0.37^c	73.30 ± 0.08^d
Total collagen (g/kg)	9.90 ± 0.04^a	10.20 ± 0.05^ab	10.40 ± 0.05^ab	10.50 ± 0.01^b
Soluble collagen (% of total collagen)	5.50 ± 0.25^a	6.10 ± 0.03^b	13.40 ± 0.10^c	15.10 ± 0.04^d
aw	0.95 ± 0.01^a	0.94 ± 0.01^b	0.90 ± 0.01^c	0.88 ± 0.01^d
pH	5.80 ± 0.02^a	5.69 ± 0.04^b	5.37 ± 0.04^c	5.35 ± 0.01^c

Note: ^a,b,c,dAll values in a row with different superscripts are different at p < 0.05.

Figure 1. The structure of kumpia wieprzowa at the beginning of ripening.

La estructura de kumpia wieprzowa al iniciarse la maduración.

Table 2. Influence of ripening on WB shear force, TPA hardness, and TPA chewiness of kumpia wieprzowa (mean, standard deviation, n = 3).

Influencia de la maduración en la fuerza de corte wb, dureza apt y masticabilidad apt de kumpia wieprzowa (media, desviación estándar, n= 3).

Ripening period (month)	0	1	2	3
WB shear force (kG/cm^2)	6.97 ± 0.67^a	8.46 ± 1.15^b	10.23 ± 0.32^c	13.04 ± 0.27^d
TPA hardness (N)	57.56 ± 1.90^a	61.95 ± 3.90^b	88.35 ± 2.98^c	134.63 ± 3.05^d
TPA chewiness (N)	10.01 ± 0.61^a	14.29 ± 0.70^b	18.40 ± 1.46^c	60.26 ± 1.99^d

Note: ^{a, b, c, d}All values in a row with different superscripts are different at p < 0.05.

Figure 2. The structure of kumpia wieprzowa after 3rd month of the ripening.

La estructura de kumpia wieprzowa después de 3 meses de maduración.

Table 3. Sensory quality of kumpia wieprzowa during ripening (mean, standard deviation, n = 3).

Calidad sensorial de kumpia wieprzowa durante la maduración (media, desviación estándar, n = 3).

Ripening period (month)	0	1	2	3
Overall impression	–	–	4.25 ± 0.53a	3.77 ± 0.53b
Cross-section color	–	–	4.04 ± 1.08	3.68 ± 0.57
Cross-section structure	–	–	4.37 ± 0.71	4.14 ± 0.71
Odor intensity	–	–	4.25 ± 0.74a	4.73 ± 0.70b
Odor desirability	–	–	4.29 ± 0.81	4.09 ± 0.68
Juiciness	–	–	4.46 ± 0.66	4.45 ± 0.74
Tenderness	–	–	3.96 ± 0.69a	4.45 ± 0.67b
Saltiness	–	–	4.72 ± 0.44	4.77 ± 0.43
Flavor intensity	–	–	4.50 ± 0.64a	4.75 ± 0.40b
Flavor desirability	–	–	4.27 ± 0.67	4.50 ± 0.60
Overall evaluation	–	–	4.32	4.41

Note: ^{a, b, c, d}All values in a row with different superscripts are different at p < 0.05.