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Garofalo G, Ponte M, Busetta G, Barbera M, Tinebra I, Piazzese D, Franciosi E, Di Grigoli A, Farina V, Bonanno A, Gaglio R, Settanni L. Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp. Food Microbiol 2024; 122:104536. [PMID: 38839216 DOI: 10.1016/j.fm.2024.104536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/29/2024] [Accepted: 04/08/2024] [Indexed: 06/07/2024]
Abstract
The aim of this study was to develop a novel and healthier fermented meat product by replacing pork fat with avocado pulp (AVP) during salami production. Experimental salamis were produced under laboratory conditions by substituting pork fat with AVP partially (10-AVP) and totally (20-AVP), while control salamis (CTR) remained AVP-free. The microbial composition of control and experimental salamis was assessed using a combined culture-dependent and -independent approach. Over a 20-days ripening period, lactic acid bacteria, coagulase-negative staphylococci, and yeasts dominated the microbial community, with approximate levels of 9.0, 7.0 and 6.0 log CFU/g, respectively. Illumina technology identified 26 taxonomic groups, with leuconostocs being the predominant group across all trials [constituting 31.26-59.12 % of relative abundance (RA)]. Gas Chromatography-Mass Spectrometry (GC-MS) analysis revealed changes in fatty acid composition and volatile organic compounds due to the substitution of pork fat with AVP. Specifically, monounsaturated fatty acids and terpene compounds increased, while saturated fatty acids and lipid oxidation products decreased. Although AVP influenced the sensory characteristics of the salamis, the highest overall satisfaction ratings were observed for the 10-AVP salamis. Consequently, substituting pork fat with AVP emerges as a viable strategy for producing healthier salamis and diversifying the meat product portfolio.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, Via Archirafi, Palermo, 90123, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38098, San Michele all'Adige, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy; University Center for Sustainability and Ecological Transition, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy.
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128, Palermo, Italy
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Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Bou Fakhreddine L, Sánchez M. The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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McSweeney MB. The effect of health-related claims on consumers’ sensory perception. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening. Animals (Basel) 2021; 11:ani11113060. [PMID: 34827792 PMCID: PMC8614485 DOI: 10.3390/ani11113060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/18/2021] [Accepted: 10/22/2021] [Indexed: 12/30/2022] Open
Abstract
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.
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I Believe It Is Healthy-Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products. Nutrients 2021; 13:nu13103518. [PMID: 34684519 PMCID: PMC8570330 DOI: 10.3390/nu13103518] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 11/21/2022] Open
Abstract
Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.
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Factors that Influence the Perceived Healthiness of Food-Review. Nutrients 2020; 12:nu12061881. [PMID: 32599717 PMCID: PMC7353191 DOI: 10.3390/nu12061881] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/18/2020] [Accepted: 06/22/2020] [Indexed: 11/17/2022] Open
Abstract
The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.
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Effect of information on geographical origin, duration of transport and welfare condition on consumer's acceptance of lamb meat. Sci Rep 2020; 10:9754. [PMID: 32546711 PMCID: PMC7298018 DOI: 10.1038/s41598-020-66267-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Accepted: 05/04/2020] [Indexed: 11/22/2022] Open
Abstract
Animal production system and welfare conditions can influence consumers’ acceptance, as meat from animals grazing in natural pasture and labelled with information about high standards of welfare is preferred. In addition, geographical origin of food is recently considered one of the main information influencing the consumers’ acceptance. Local products are collectively associated with high quality attributes by the consumers related to shorter transport and good welfare. Lamb meat is considered local and typical food; however, it is common to find in the same market both local and imported lamb meat. The present investigation aimed at understanding the importance of information about geographical origin, transport duration, and welfare condition of lambs for consumers and their actual liking. Moreover, the quality of lamb meat from local and imported animals as affected by short or long transport was assessed. Data demonstrated that both short and long transport did not affect organoleptic quality of meat; this result was corroborated by an absence of both metabolic and immune stressors in long term transport lambs except for haptoglobin, cortisol and glucose. However, the expected and actual acceptability were affected by the information with higher scores for local lamb when information on the geographical origin, transport duration, and welfare condition was provided to the consumers.
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Vitale M, Kallas Z, Rivera-Toapanta E, Karolyi D, Cerjak M, Lebret B, Lenoir H, Pugliese C, Aquilani C, Čandek-Potokar M, Gil M, Oliver MÀ. Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds. Meat Sci 2020; 168:108179. [PMID: 32416402 DOI: 10.1016/j.meatsci.2020.108179] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/21/2020] [Accepted: 05/04/2020] [Indexed: 11/18/2022]
Abstract
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.
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Affiliation(s)
- Mauro Vitale
- IRTA, Food Industries, Finca Camps i Armet, 17121 Monells, Spain
| | - Zein Kallas
- CREDA-UPC-IRTA, Centre de Recerca en Economia i Desenvolupament Agroalimentari, 08860 Castelldefels, Spain
| | | | - Danijel Karolyi
- UNIZG, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Marija Cerjak
- UNIZG, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | | | - Herveline Lenoir
- IFIP - Institut du Porc, La Motte au Vicomte, BP 35104, 35651 Le Rheu, France
| | - Carolina Pugliese
- UNIFI, Universita degli Studi di Firenze, Department of Agriculture, Food, Environment and Forestry (DAGRI), Section of Animal Sciences, Via delle Cascine, 5, 50144 Firenze, Italy
| | - Chiara Aquilani
- UNIFI, Universita degli Studi di Firenze, Department of Agriculture, Food, Environment and Forestry (DAGRI), Section of Animal Sciences, Via delle Cascine, 5, 50144 Firenze, Italy
| | - Meta Čandek-Potokar
- KIS, Kmetijski Inštitut Slovenije, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Marta Gil
- IRTA, Food Industries, Finca Camps i Armet, 17121 Monells, Spain
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Chong FS, O'Sullivan MG, Kerry JP, Moloney AP, Methven L, Gordon AW, Hagan TD, Farmer LJ. Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:245-257. [PMID: 31512244 DOI: 10.1002/jsfa.10032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This study was conducted to assess whether there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumental analyses. Palatability traits, such as aroma liking, tenderness, juiciness, flavour liking and overall liking (OL), were rated by consumers. RESULTS Warner-Bratzler shear force was negatively associated with tender mouthfeel and consumer tenderness score. Cluster analysis identified four groups of clusters, which were described as 'easily pleased', 'bull beef liker', 'tender beef liker' and 'fastidious' consumers. Cluster group 2 awarded a higher score for bulls and located in a separate region on the external preference map. CONCLUSION External preference mapping showed the association between consumer liking of beef and sensory attributes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fui Shien Chong
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Joe P Kerry
- School of Food and Nutritional Sciences, Food Science Building, University College Cork, Cork, Ireland
| | - Aidan P Moloney
- Ruminant growth and meat quality, Teagasc, Animal and Grassland Research and Innovation Centre, Co. Meath, Ireland
| | - Lisa Methven
- Sensory Science Centre, University of Reading, Reading, UK
| | - Alan W Gordon
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Terence Dj Hagan
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
| | - Linda J Farmer
- Food Research Branch, Agri-Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems, Belfast, UK
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Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? Journal of Food Science and Technology 2019; 57:1003-1012. [PMID: 32123421 DOI: 10.1007/s13197-019-04133-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2019] [Accepted: 10/12/2019] [Indexed: 10/25/2022]
Abstract
To meet the needs of new consumers, meat researchers need to develop healthier products. Dietary fibers can be added for structural purposes, to present functional characteristics or to change the composition of the final product. In this study, mixture design was used to investigate the effects of partial substitution of pork fat by inulin, fructooligosaccharides and α-cyclodextrin on the technological and sensory quality characteristics of low-fat Italian type salami. The partial substitution of fat using dietary fibers shows no effect on weight loss, Aw and pH during ripening time. However, the addition of up to 2% α-cyclodextrin increased lightness and reduced redness and yellowness. Up to 2% of inulin or fructooligosaccharides added improved the sensory acceptance, texture parameters and redness. Healthier low-fat Italian type salami can be produced using inulin or fructooligosaccharides as fat substitute for pork fat and still obtain good technological and sensorial results.
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Santeramo F, Carlucci D, De Devitiis B, Seccia A, Stasi A, Viscecchia R, Nardone G. Emerging trends in European food, diets and food industry. Food Res Int 2018; 104:39-47. [DOI: 10.1016/j.foodres.2017.10.039] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 10/17/2017] [Accepted: 10/19/2017] [Indexed: 12/17/2022]
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