51
|
Olsen E, Vogt G, Ekeberg D, Sandbakk M, Pettersen J, Nilsson A. Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:338-348. [PMID: 15656670 DOI: 10.1021/jf0488559] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
An analytical method that can detect low levels of oxidation in food earlier than a sensory panel would be a valuable tool for food manufacturers as well as research institutes. Two model matrixes, pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at -20 degrees C for 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamic headspace gas chromatography-mass spectrometry (GC-MS) and a gas-sensor array technique (electronic nose), chemiluminescence, and front-face fluorescence were evaluated against sensory analysis with regard to detection of early oxidation and correlation with sensory data. Fluorescence and GC-MS could detect oxidative changes in pork back fat earlier than the sensory panel and the electronic nose at the same time. The three methods were highly correlated with sensory attributes (r = 0.8-0.9). GC-MS gave the best results with regard to detection of small oxidative changes in MRPM.
Collapse
Affiliation(s)
- Elisabeth Olsen
- Department of Chemistry, Biotechnology, and Food Science, Agricultural University of Norway, N-1430 As, Norway.
| | | | | | | | | | | |
Collapse
|
52
|
Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci 2005; 69:107-14. [DOI: 10.1016/j.meatsci.2004.06.010] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2003] [Revised: 05/20/2004] [Accepted: 06/18/2004] [Indexed: 11/24/2022]
|
53
|
Petrón M, Muriel E, Timón M, Martı́n L, Antequera T. Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams. Meat Sci 2004; 68:71-7. [DOI: 10.1016/j.meatsci.2004.01.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2003] [Revised: 01/05/2004] [Accepted: 01/20/2004] [Indexed: 11/30/2022]
|
54
|
Characterisation of a lard cured with spices and aromatic herbs. Meat Sci 2004; 67:549-57. [DOI: 10.1016/j.meatsci.2003.12.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2003] [Revised: 11/04/2003] [Accepted: 12/08/2003] [Indexed: 11/22/2022]
|
55
|
Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.001] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
56
|
Petrón MJ, García-Regueiro JA, Martín L, Muriel E, Antequera T. Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:5786-5791. [PMID: 12952434 DOI: 10.1021/jf034100a] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Cholesterol and cholesterol oxidation products (COPs) were determined in four different groups of dry-cured Iberian hams, based on the feeding received by pigs and their degree of crossbreeding. After lipid extraction, GC-FID for cholesterol determination and GC-MS to analyze COPs were used. Cholesterol content ranged from 30 to 34 mg/100 g of muscle. Some of the COPs analyzed, such as 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol, were detected in all of the samples. The major cholesterol oxide was 7-ketocholesterol; its concentration ranged from 57 to 71 microg/100 g of muscle. The content of cholesterol and cholesterol oxides in intramuscular lipids of hams was not affected by diet or crossbreeding of Iberian pigs.
Collapse
Affiliation(s)
- María J Petrón
- Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain.
| | | | | | | | | |
Collapse
|
57
|
Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Sci 2003; 65:571-80. [DOI: 10.1016/s0309-1740(02)00250-4] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2002] [Accepted: 09/11/2002] [Indexed: 11/21/2022]
|
58
|
Cava R, Estévez M, Morcuende D, Antequera T. Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00413-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
59
|
Carrapiso AI, Jurado A, Timón ML, García C. Odor-active compounds of Iberian hams with different aroma characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6453-6458. [PMID: 12381133 DOI: 10.1021/jf025526c] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma intensity and persistence, and cured and moldy aroma. Significant differences were also found for some odorants. The largest differences appeared in 2-acetyl-1-pyrroline, hexanal, (Z)-3-hexenal, ethyl 2-methylbutyrate, (E)-2-hexenal, 1-octen-3-one, 1-octen-3-ol, 2-propionyl-1-pyrroline, octanal, and an unknown odorant. Sensory characteristics and olfactometric profiles were significantly different between Montanera and Pienso hams. Significant differences also appeared between long- and short-Montanera hams, which shows great variability in this commercial type. Otherwise, the largest scores for moldy aroma in long-Montanera hams matched with the largest detection frequency of 1-octen-3-one and 1-octen-3-ol in this group.
Collapse
Affiliation(s)
- Ana I Carrapiso
- Laboratory of Food Technology, University of Extremadura, 10071 Cáceres, Spain.
| | | | | | | |
Collapse
|
60
|
Delgado G, Gómez C, Rubio L, Capella V, Méndez M, Labastida R. Fatty acid and triglyceride profiles of intramuscular and subcutaneous fat from fresh and dry-cured hams from Hairless Mexican Pigs. Meat Sci 2002; 61:61-5. [DOI: 10.1016/s0309-1740(01)00163-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2001] [Revised: 07/18/2001] [Accepted: 07/18/2001] [Indexed: 11/12/2022]
|
61
|
Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols. Meat Sci 2002; 60:357-63. [DOI: 10.1016/s0309-1740(01)00143-7] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2001] [Revised: 05/25/2001] [Accepted: 06/15/2001] [Indexed: 11/20/2022]
|
62
|
Carrapiso AI, Ventanas J, García C. Characterization of the most odor-active compounds of Iberian ham headspace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1996-2000. [PMID: 11902946 DOI: 10.1021/jf011094e] [Citation(s) in RCA: 89] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Gas chromatography-olfactometry (GC-O) based on detection frequency (DF) was used to characterize the most odor-active compounds from the headspace of Iberian ham. Twenty-eight odorants were identified by GC-O on two capillary columns, including aldehydes (11), sulfur-containing compounds (7), ketones (5), nitrogen-containing compounds (2), esters (2), and an alcohol. Among them, the highest odor potencies (DF values) were found for 2-methyl-3-furanthiol, 2-heptanone, 3-methylbutanal, methanethiol, hexanal, hydrogen sulfide, 1-penten-3-one, 2-methylpropanal, ethyl 2-methylbutyrate, and (E)-2-hexenal. Nine of the 28 most odor-active compounds were identified for the first time as aroma components of dry-cured ham, including hydrogen sulfide, 1-penten-3-one, (Z)-3-hexenal, 1-octen-3-one, and the meaty-smelling compounds 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, 2-acetyl-1-pyrroline, and 2-propionyl-1-pyrroline.
Collapse
Affiliation(s)
- Ana I Carrapiso
- Laboratory of Food Technology, University of Extremadura, 10071 Cáceres, Spain.
| | | | | |
Collapse
|
63
|
González-Martı́n I, González Pérez C, Hernández Méndez J, Sánchez González C. Differentiation of dietary regimene of Iberian swine by means of isotopic analysis of carbon and sulphur in hepatic tissue. Meat Sci 2001; 58:25-30. [DOI: 10.1016/s0309-1740(00)00126-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2000] [Revised: 08/02/2000] [Accepted: 09/30/2000] [Indexed: 11/15/2022]
|
64
|
An electronic nose to classify Iberian pig fats with different fatty acid composition. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11746-001-0277-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
65
|
Martı́n L, Timón M, Petrón M, Ventanas J, Antequera T. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Sci 2000; 54:333-7. [DOI: 10.1016/s0309-1740(99)00107-2] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/1999] [Revised: 07/14/1999] [Accepted: 07/29/1999] [Indexed: 11/24/2022]
|
66
|
Cava R, Ventanas J, Florencio Tejeda J, Ruiz J, Antequera T. Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chem 2000. [DOI: 10.1016/s0308-8146(99)00155-7] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
67
|
Mayoral A, Dorado M, Guillén M, Robina A, Vivo J, Vázquez C, Ruiz J. Development of meat and carcass quality characteristics in Iberian pigs reared outdoors. Meat Sci 1999; 52:315-24. [DOI: 10.1016/s0309-1740(99)00008-x] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/1998] [Revised: 12/04/1998] [Accepted: 12/22/1998] [Indexed: 11/17/2022]
|
68
|
Cava R, Ruiz J, Ventanas J, Antequera T. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Meat Sci 1999; 52:165-72. [DOI: 10.1016/s0309-1740(98)00164-8] [Citation(s) in RCA: 77] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/1998] [Revised: 11/02/1998] [Accepted: 11/04/1998] [Indexed: 10/18/2022]
|
69
|
Ruiz J, Ventanas J, Cava R, Andrés A, Garcı́a C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci 1999; 52:19-27. [DOI: 10.1016/s0309-1740(98)00144-2] [Citation(s) in RCA: 168] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/1998] [Revised: 08/17/1998] [Accepted: 08/24/1998] [Indexed: 10/18/2022]
|
70
|
Martı́n L, Córdoba J, Ventanas J, Antequera T. Changes in intramuscular lipids during ripening of Iberian dry-cured ham. Meat Sci 1999; 51:129-34. [DOI: 10.1016/s0309-1740(98)00109-0] [Citation(s) in RCA: 79] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/1998] [Revised: 06/12/1998] [Accepted: 06/21/1998] [Indexed: 11/30/2022]
|
71
|
Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianca F. Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes. Food Chem 1999. [DOI: 10.1016/s0308-8146(98)00111-3] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
72
|
Ruiz J, Cava R, Antequera T, Martín L, Ventanas J, López-Bote CJ. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Sci 1998; 49:155-63. [DOI: 10.1016/s0309-1740(97)00136-8] [Citation(s) in RCA: 73] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/1997] [Revised: 11/08/1997] [Accepted: 11/11/1997] [Indexed: 10/18/2022]
|
73
|
|
74
|
|
75
|
|
76
|
Volatile composition of Southern European dry-cured hams. ACTA ACUST UNITED AC 1998. [DOI: 10.1016/s0167-4501(98)80050-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
77
|
|
78
|
Dirinck P, Van Opstaele F, Vandendriessche F. Flavour differences between northern and southern European cured hams. Food Chem 1997. [DOI: 10.1016/s0308-8146(97)00012-5] [Citation(s) in RCA: 94] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
79
|
|
80
|
Lipolysis of pork fat by the meat starter cultureStaphylococcus xylosusat various environmental conditions. Food Microbiol 1997. [DOI: 10.1006/fmic.1996.0071] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
81
|
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Sci 1997; 45:263-70. [DOI: 10.1016/s0309-1740(96)00102-7] [Citation(s) in RCA: 144] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/1995] [Revised: 07/24/1996] [Accepted: 07/27/1996] [Indexed: 11/17/2022]
|
82
|
Sørensen BB, Samuelsen H. The combined effects of environmental conditions on lipolysis of pork fat by lipases of the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii. Int J Food Microbiol 1996; 32:59-71. [PMID: 8880328 DOI: 10.1016/0168-1605(96)01106-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The effects of environmental conditions on lipolysis by cell-free extracts from the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii were studied using pork fat emulsions as model systems. For the individual effects of temperature and pH it was found that the optimal conditions for the lipolysis by S. xylosus lipase were 37 degrees C and pH 7.0, and 37 degrees C and pH 6.5 for the lipolysis by D. hansenii lipase. For the combined effects of conditions relevant to meat fermentation, i.e. 10-30 degrees C, pH 4.7-6.0, 2.5-7.5% (w/v) NaCl and incubation times of 2-6 days, the empirical models indicated that temperature, pH and incubation time had important effects on total lipolysis whereas NaCl concentration had little effect. For both cultures lipolysis was strongly inhibited at conditions of meat fermentation compared to optimal conditions. For any set of the conditions which were examined the total lipolysis caused by D. hansenii lipase was lower than that caused by S. xylosus lipase.
Collapse
Affiliation(s)
- B B Sørensen
- Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Frederiksberg, Denmark.
| | | |
Collapse
|
83
|
Bolzoni L, Barbieri G, Virgili R. Changes in volatile compounds of Parma ham during maturation. Meat Sci 1996; 43:301-10. [DOI: 10.1016/s0309-1740(96)00002-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/1995] [Accepted: 12/14/1995] [Indexed: 10/18/2022]
|
84
|
Chang SF, Huang TC, Pearson AM. Control of the dehydration process in production of intermediate-moisture meat products: a review. ADVANCES IN FOOD AND NUTRITION RESEARCH 1996; 39:71-161. [PMID: 8794551 DOI: 10.1016/s1043-4526(08)60074-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
IM meat products are produced by lowering the aw to 0.90 to 0.60. Such products are stable at ambient temperature and humidity and are produced in nearly every country in the world, especially in developing areas where refrigeration is limited or unavailable. Traditionally IM meats use low cost sources of energy for drying, such as sun drying, addition of salt, or fermentation. Products produced by different processes are of interest since they do not require refrigeration during distribution and storage. Many different IM meat products can be produced by utilizing modern processing equipment and methods. Production can be achieved in a relatively short period of time and their advantages during marketing and distribution can be utilized. Nevertheless, a better understanding of the principles involved in heat transfer and efficiency of production are still needed to increase efficiency of processing. A basic understanding of the influence of water vapor pressure and sorption phenomena on water activity can materially improve the efficiency of drying of IM meats. Predrying treatments, such as fermentation and humidity control, can also be taken advantage of during the dehydration process. Such information can lead to process optimization and reduction of energy costs during production of IM meats. The development of sound science-based methods to assure the production of high-quality and nutritious IM meats is needed. Finally, such products also must be free of pathogenic microorganisms to assure their success in production and marketing.
Collapse
Affiliation(s)
- S F Chang
- Department of Food Science and Technology, Pingtung Agricultural Institute, Taiwan
| | | | | |
Collapse
|
85
|
Aristoy MC, Toldrá F. Isolation of flavor peptides from raw pork meat and dry-cured ham. FOOD FLAVORS: GENERATION, ANALYSIS AND PROCESS INFLUENCE, PROCEEDINGS OF THE 8TH INTERNATIONAL FLAVOR CONFERENCE 1995. [DOI: 10.1016/s0167-4501(06)80236-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
86
|
Motilva MJ, Toldrá F, Nieto P, Flores J. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chem 1993. [DOI: 10.1016/0308-8146(93)90045-h] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|