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Schiavon S, Toscano A, Giannuzzi D, Carnier P, Faggion S, Cecchinato A, Malgwi IH, Halas V, Gallo L. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham. Food Res Int 2024; 188:114450. [PMID: 38823835 DOI: 10.1016/j.foodres.2024.114450] [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: 12/20/2023] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
This study aimed at assessing the effects of two infra-vitam traits, specifically the slaughter weight (SW) and the ultrasound backfat depth (BCKF) on several post-mortem and quality traits of typical Prosciutto Veneto protected designation of origin (PDO) dry-cured ham. The trial was conducted on a population of 423 pigs fed using different strategies to generate a high variation in SW (175 ± 15.5 kg) and BCKF (23.16 ± 4.14 mm). All the left thighs were weighed at slaughter and the ham factory during the different processing phases. The fat cover depth of green trimmed hams was measured. Data were analyzed with a linear model including SW classified in tertiles, BCKF as a covariate, SW × BCKF interaction, sex, batch, and pen nested within batch. Our results highlighted that, for each 10 kg increase in SW, trimmed and seasoned ham weights increased by 0.76 and 0.54 kg, respectively. The increase in SW significantly reduced relative curing and deboning losses but did not affect ham fat cover depth and trimming losses. A rise in BCKF increased the ham fat cover depth and trimming losses and decreased the curing and deboning losses. Increases in SW and BCKF improved quality traits of the seasoned ham including fat cover depth, visible marbling, inner lean firmness, and fat color. These findings confirm the feasibility of increasing SW and BCKF, which will result in a reduction in the relative losses associated with the dry-curing process while improving the quality of the seasoned ham.
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Affiliation(s)
- Stefano Schiavon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessandro Toscano
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Diana Giannuzzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Sara Faggion
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Isaac Hyeladi Malgwi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Veronika Halas
- Department of Farm Animal Nutrition, Hungarian University of Agriculture and Life Sciences (MATE), Kaposvár Campus, Guba Sa ́ndor Utca 40, H-7400 Kaposvár, Hungary.
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
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Iman A, Rios-Mera JD, Rengifo E, Palomino F, Vela-Paredes R, Vásquez J, García de Sotero DE, Saldaña E, Siche R, Tello F. A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction. Foods 2024; 13:565. [PMID: 38397542 PMCID: PMC10888483 DOI: 10.3390/foods13040565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 02/25/2024] Open
Abstract
This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered "high in omega-3 fatty acids" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers' vocabulary to characterize new products.
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Affiliation(s)
- Alexander Iman
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru;
| | - Estefany Rengifo
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Flavia Palomino
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Rafael Vela-Paredes
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Jessy Vásquez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | | | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Raúl Siche
- Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
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Chen YP, Wang M, Fang X, Liya A, Zhang H, Blank I, Zhu H, Liu Y. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:613-624. [PMID: 38156454 DOI: 10.1021/acs.jafc.3c05848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2023]
Abstract
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0-10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengni Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaolei Fang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - A Liya
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haihua Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Jiuting Center, Huting North Street No. 199, Shanghai 201600, China
| | - Hanyue Zhu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, Guangdong, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Heo J, Kim SS, Kim MR, Kwak HS. Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water. Foods 2023; 12:foods12081579. [PMID: 37107374 PMCID: PMC10137551 DOI: 10.3390/foods12081579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/03/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.
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Affiliation(s)
- JeongAe Heo
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang Sook Kim
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon-si 14662, Republic of Korea
| | - Han Sub Kwak
- Food Processing Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
- KFRI School, University of Science and Technology, Wanju-gun 55365, Republic of Korea
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5
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Wang M, Di R, Yu Y, Blank I, Zhang Y, Chen YP, Liu Y. The development of a lexicon for Jinhua dry‐cured ham and its application to discriminate samples using descriptive analysis and check‐all‐that‐apply. J SENS STUD 2023. [DOI: 10.1111/joss.12818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Affiliation(s)
- Mengni Wang
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Ruijun Di
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Yashu Yu
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Imre Blank
- Zhejiang Yiming Food Co, Ltd, Jiuting Center Shanghai China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University Chengdu China
| | - Yan Ping Chen
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
| | - Yuan Liu
- Department of Food Science & Technology School of Agriculture & Biology, Shanghai Jiao Tong University Shanghai China
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Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. Int J Mol Sci 2023; 24:ijms24021574. [PMID: 36675084 PMCID: PMC9866438 DOI: 10.3390/ijms24021574] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.
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Li L, Perea-Sanz L, Salvador A, Belloch C, Flores M. Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages. Meat Sci 2022; 192:108896. [PMID: 35753267 DOI: 10.1016/j.meatsci.2022.108896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/03/2022] [Accepted: 06/16/2022] [Indexed: 11/15/2022]
Abstract
The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Laura Perea-Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Ana Salvador
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980, Paterna, Valencia, Spain.
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Fyfe S, Schirra HJ, Rychlik M, van Doorn A, Tinngi U, Sultanbawa Y, Smyth HE. Future flavours from the past: sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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9
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Coll-Brasas E, Possas A, Berg P, Grabež V, Egelandsdal B, Bover-Cid S, Fulladosa E. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I. Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. SENSORS 2020; 20:s20195624. [PMID: 33019622 PMCID: PMC7584045 DOI: 10.3390/s20195624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 09/20/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022]
Abstract
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting panel. The aim of this study was the prediction of dry-ham sensory characteristics by means of an instrumental technique. To do so, an artificial neural network (ANN) model for the prediction of sensory parameters of dry-cured hams based on NIR spectral information was developed and optimized. The NIR spectra were obtained with a fiber-optic probe applied directly to the ham sample. In order to achieve this objective, the neural network was designed using 28 sensory parameters analyzed by a trained panel for sensory profile analysis as output data. A total of 91 samples of dry-cured ham matured for 24 months were analyzed. The hams corresponded to two different breeds (Iberian and Iberian x Duroc) and two different feeding systems (feeding outdoors with acorns or feeding with concentrates). The training algorithm and ANN architecture (the number of neurons in the hidden layer) used for the training were optimized. The parameters of ANN architecture analyzed have been shown to have an effect on the prediction capacity of the network. The Levenberg–Marquardt training algorithm has been shown to be the most suitable for the application of an ANN to sensory parameters
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Affiliation(s)
- Pedro Hernández-Ramos
- Graphic Expression in Engineering, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Ana María Vivar-Quintana
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
- Correspondence:
| | - Isabel Revilla
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - María Inmaculada González-Martín
- Analytical Chemistry, Nutrition and Bromatology, University of Salamanca, Calle Plaza de los Caidos s/n, 37008 Salamanca, Spain;
| | - Miriam Hernández-Jiménez
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
| | - Iván Martínez-Martín
- Food Technology, University of Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.-J.); (I.M.-M.)
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Vidal VAS, Lorenzo JM, Munekata PES, Pollonio MAR. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review. Crit Rev Food Sci Nutr 2020; 61:2194-2206. [PMID: 32496819 DOI: 10.1080/10408398.2020.1774495] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.
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Affiliation(s)
- Vitor A S Vidal
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Marise A R Pollonio
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
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González Ariza A, Arando Arbulu A, Navas González FJ, Ruíz Morales FDA, León Jurado JM, Barba Capote CJ, Camacho Vallejo ME. Sensory Preference and Professional Profile Affinity Definition of Endangered Native Breed Eggs Compared to Commercial Laying Lineages' Eggs. Animals (Basel) 2019; 9:ani9110920. [PMID: 31694158 PMCID: PMC6912648 DOI: 10.3390/ani9110920] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 10/30/2019] [Accepted: 11/01/2019] [Indexed: 11/24/2022] Open
Abstract
Simple Summary A local breed’s particularities may provide eggs with sensory properties which may overcome laying lineage, regardless of their production system characteristics. Hence, methods clarifying what the appreciation of a certain product is like can outline the actions required to improve the market value of that product. Affine and non-affine profiles were defined based on the information provided by sixty-four professionally-instructed panelists on sensory attributes, diet habits, production context awareness, product consciousness, cuisine applicability and panelist attributes. Egg consumption was lower in non-affine profile professionals, as were the scores provided to sensory attributes. The higher the knowledge about Utrerana breed, the greater the importance provided to the ecological and autochthonous nature of the products. The level of study, gender and age are crucial factors to consider when approaching the commercialization of Utrerana hen eggs. Conclusively, defining consumer profiles among professionals of the cuisine sector may improve the profitability of Utrerana eggs and may help educating non-affine profiles, something key to the success in product appreciation. Abstract This study aimed to compare Utrerana native hen eggs’ sensory properties to Leghorn Lohmann LSL-Classic lineage’s commercial and ecological eggs through free-choice profiling. Second, affine and non-affine profiles were defined using the information provided by professionally-instructed panelists on six sets (sensory attributes, diet habits, production context awareness, product consciousness, cuisine applicability and panelist attributes) using nonlinear canonical correlation analysis. Sixty-four instructed professional panelists rated 96 eggs on 39 variables comprising the above-mentioned sets. Observers reported a significantly higher appreciation (p > 0.05) towards yolk color, odor, flavor, texture, overall score, and whole and on plate broken egg visual value when Utrerana eggs were compared to the rest of categories. Professional Profile A (PPA), or egg non-affine profile, consumed less eggs and provided lower scores to sensory attributes than Professional Profile B (PPB), or affine profile. Additionally, PPB accounted for higher knowledge about the Utrerana breed and provided greater importance to a product’s ecological and autochthonous nature. PPA was generally characterized by women under 20 years old with no higher studies, while PPB comprised 21–40 years old men with secondary studies. In conclusion, defining professional profiles enables correctly approaching market needs to improve the profitability of Utrerana eggs, meeting professional demands and educating non-affine profiles.
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Affiliation(s)
- Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (A.G.A.); (A.A.A.)
| | - Ander Arando Arbulu
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (A.G.A.); (A.A.A.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (A.G.A.); (A.A.A.)
- Correspondence: ; Tel.: +34-651-679-262
| | | | - José Manuel León Jurado
- Centro Agropecuario Provincial de Córdoba, Diputación Provincial de Córdoba, 14071 Córdoba, Spain;
| | - Cecilio José Barba Capote
- Department of Animal Production, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain;
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Rizo A, Peña E, Alarcon-Rojo A, Fiszman S, Tarrega A. Relating texture perception of cooked ham to the bolus evolution in the mouth. Food Res Int 2019; 118:4-12. [DOI: 10.1016/j.foodres.2018.02.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 02/26/2018] [Accepted: 02/28/2018] [Indexed: 11/27/2022]
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14
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González-Casado A, Jiménez-Carvelo AM, Cuadros-Rodríguez L. Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation. Meat Sci 2019; 149:149-155. [PMID: 30528719 DOI: 10.1016/j.meatsci.2018.11.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 10/10/2018] [Accepted: 11/27/2018] [Indexed: 11/17/2022]
Abstract
In this study, a specific sensory panel was created and qualified for sensory assessment of Spanish dry-cured ham. A strict control was carried out in order to recruit, select, train and qualify the assessors. At the beginning, 29 candidates to assessors were considered and at the end only 9 candidates satisfied the conditions required to be qualified as expert assessors of the sensory panel. Furthermore, the precision and trueness of each expert assessor were determined by the repeatability index (Ria), and intermediate precision index (IPia), and the deviation index (Dia). In the same way, the panel precision was also evaluated by a proper repeatability index (Rip) and an intermediate precision (IPip) index. The provided results were satisfactory and the sensory panel was correctly validated. Currently, the sensory panel continues performing sensory analysis of dry-cured ham.
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Affiliation(s)
- Antonio González-Casado
- Department of Analytical Chemistry, University of Granada, c/ Fuentenueva, s.n. E-18071 Granada, Spain.
| | - Ana María Jiménez-Carvelo
- Department of Analytical Chemistry, University of Granada, c/ Fuentenueva, s.n. E-18071 Granada, Spain
| | - Luis Cuadros-Rodríguez
- Department of Analytical Chemistry, University of Granada, c/ Fuentenueva, s.n. E-18071 Granada, Spain
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15
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dos Santos Scholz MB, Kitzberger CSG, Durand N, Rakocevic M. From the field to coffee cup: impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3091-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Aguiar LAD, Melo L, de Lacerda de Oliveira L. Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review. Crit Rev Food Sci Nutr 2018; 59:2535-2552. [PMID: 29611715 DOI: 10.1080/10408398.2018.1459468] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
A major drawback of conventional descriptive profile (CDP) in sensory evaluation is the long time spent in panel training. Rapid descriptive methods (RDM) have increased significantly. Some of them have been compared with CDP for validation. In Health Sciences, systematic reviews (SR) are performed to evaluate validation of diagnostic tests in relation to a gold standard method. SR present a well-defined protocol to summarize research evidence and to evaluate the quality of the studies with determined criteria. We adapted SR protocol to evaluate the validation of RDM against CDP as satisfactory procedures to obtain food characterization. We used "Population Intervention Comparison Outcome Study - PICOS" framework to design the research in which "Population" was food/ beverages; "intervention" were RDM, "Comparison" was CDP as gold standard, "Outcome" was the ability of RDM to generate similar descriptive profiles in comparison with CDP and "Studies" was sensory descriptive analyses. The proportion of studies concluding for similarity of the RDM with CDP ranged from 0% to 100%. Low and moderate risk of bias were reached by 87% and 13% of the studies, respectively, supporting the conclusions of SR. RDM with semi-trained assessors and evaluation of individual attributes presented higher percentages of concordance with CDP.
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Affiliation(s)
- Lorena Andrade de Aguiar
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lauro Melo
- College of Health Sciences, University of Brasilia , Campus Darcy Ribeiro, Asa Norte, Brasilia , Brazil
| | - Lívia de Lacerda de Oliveira
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro , Rio de Janeiro, Brazil
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17
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Teo PS, van Langeveld AW, Pol K, Siebelink E, de Graaf C, Martin C, Issanchou S, Yan SW, Mars M. Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.11.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Fuchs RHB, Ribeiro RP, Bona E, Kitzberger CSG, de Souza C, Matsushita M. Sensory characterization of Nile tilapia croquettes enriched with flaxseed flour using free-choice profiling and common components and specific weights analysis. J SENS STUD 2018. [DOI: 10.1111/joss.12324] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Renata H. B. Fuchs
- Department of Food Technology; Federal University of Technology - Paraná (UTFPR); PR Brazil
| | - Ricardo P. Ribeiro
- Postgraduate Program in Food Science, Department of Animal Science; State University of Maringá; PR Brazil
| | - Evandro Bona
- Postgraduate Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR); Campo Mourão PR Brazil
| | | | - Carolina de Souza
- Department of Food Technology; Federal University of Technology - Paraná (UTFPR); PR Brazil
| | - Makoto Matsushita
- Postgraduate Program in Food Science, Department of Chemistry; State University of Maringá; PR Brazil
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19
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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis. Meat Sci 2017; 137:217-227. [PMID: 29223014 DOI: 10.1016/j.meatsci.2017.12.001] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 12/01/2017] [Accepted: 12/03/2017] [Indexed: 11/21/2022]
Abstract
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46-49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.
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20
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Coulon-Leroy C, Symoneaux R, Lawrence G, Mehinagic E, Maitre I. Mixed Profiling: A new tool of sensory analysis in a professional context. Application to wines. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Lee SM, Kim SE, Guinard JX, Kim KO. Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions. Food Sci Biotechnol 2016; 25:745-756. [PMID: 30263332 DOI: 10.1007/s10068-016-0128-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 02/04/2016] [Accepted: 03/03/2016] [Indexed: 11/30/2022] Open
Abstract
The present work explored how consumers' product perceptions differ when flavor familiarity with the product set varied. Half of the samples used in this study contained fermented ingredients (fermented red pepper or gochujang, a traditional Korean fermented soybean/red pepper paste), and the others were top selling hot sauce products in the US market. Free-choice profiling was performed by Korean and US consumers and was analyzed using GPA. Descriptive analysis was conducted and analyzed using PCA. While Korean and US consumers perceived product similarly along the first principal dimension which described distinctive sensory differences among the products, in the next principal dimension, it was found that these consumers perceived the products differently. Observations indicated that this discrepancy seemed to be originated from differences in flavor familiarity. This study showed flavor familiarity not only influences one's preference but also may influence perception of foods such as hot sauces.
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Affiliation(s)
- Soh Min Lee
- 2Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - Soo-Eon Kim
- 2Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - Jean-Xavier Guinard
- 1Department of Food Science and Technology, University of California, Davis, CA 95616 USA
| | - Kwang-Ok Kim
- 2Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
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22
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Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders. J Dairy Sci 2015; 99:194-204. [PMID: 26585476 DOI: 10.3168/jds.2015-9922] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2015] [Accepted: 09/19/2015] [Indexed: 12/23/2022]
Abstract
The present study aimed to present a sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders (GSP). The combined sensory evaluation approach, involving a descriptive and an affective test, respectively, was applied to evaluate the effect of the addition of grape skin powders from 2 grape varieties (Barbera and Chardonnay) at different levels [0.8, 1.6, and 2.4%; weight (wt) powder/wt curd] on the sensory properties and consumer acceptability of innovative soft cow milk cheeses. The experimental plan envisaged 7 products, 6 fortified prototypes (at rates of Barbera and Chardonnay of 0.8, 1.6, and 2.4%) and a control sample, with 1 wk of ripening. By means of a free choice profile, 21 cheese experts described the sensory properties of prototypes. A central location test with 90 consumers was subsequently conducted to assess the acceptability of samples. The GSP enrichment strongly affected the sensory properties of innovative products, mainly in terms of appearance and texture. Fortified samples were typically described with a marbling aspect (violet or brown as function of the grape variety) and with an increased granularity, sourness, saltiness, and astringency. The fortification also contributed certain vegetable sensations perceived at low intensity (grassy, cereal, nuts), and some potential negative sensations (earthy, animal, winy, varnish). The white color, the homogeneous dough, the compact and elastic texture, and the presence of lactic flavors resulted the positive drivers of preference. On the contrary, the marbling aspect, granularity, sandiness, sourness, saltiness, and astringency negatively affected the cheese acceptability for amounts of powder, exceeding 0.8 and 1.6% for the Barbera and Chardonnay prototypes, respectively. Therefore, the amount of powder resulted a critical parameter for liking of fortified cheeses and a discriminant between the 2 varieties. Reducing the GSP particle size and improving the GSP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. The proposed approach allowed the identification of sensory properties critical for product acceptability by consumers, thus helping the optimization of both fortifier characteristics and new cheese production and composition.
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Affiliation(s)
- L Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy.
| | - M Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra, Italy; Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
| | - R Marchiani
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy
| | - G Zeppa
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Via Leonardo da Vinci 44, 10095, Grugliasco, Torino, Italy
| | - C Dinnella
- Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
| | - E Monteleone
- Department of Agricultural, Food and Forestry System Management, University of Florence, via Donizetti 6, 51144 Firenze, Italy
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23
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Realini C, Guàrdia M, Díaz I, García-Regueiro J, Arnau J. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition. Meat Sci 2015; 99:18-24. [DOI: 10.1016/j.meatsci.2014.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Revised: 08/01/2014] [Accepted: 08/14/2014] [Indexed: 11/24/2022]
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24
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Salazar E, Abellán A, Cayuela JM, Poto Á, Girón F, Zafrilla P, Tejada L. Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano). ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13284] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moisture (P < 0.05) and saturated (P < 0.01) and monounsaturated (P < 0.05) fatty acid contents. Sensory analysis showed that processing time enhanced redness, fat colour, all of the odour and flavour traits studied, and all the texture traits except juiciness. In the taste profile, only saltiness showed a significant increase. However, sensory changes were only significant up to 22 months of processing (for most of the parameters), the resulting ham showing higher level of consumer preference and acceptability than dry-cured ham with the shorter ripening. Based on these results, it is recommended that an appropriate processing time to obtain a high-quality Chato Murciano dry-cured ham is 22 months.
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25
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Xia Y, Zhong F, Chang Y, Li Y. An Aromatic Lexicon Development for Soymilks. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.780255] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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27
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Gonzalez J, Jaume J, Fàbrega E, Gispert M, Gil M, Oliver A, Llonch P, Guàrdia M, Realini C, Arnau J, Tibau J. Majorcan Black Pig as a traditional pork production system: Improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product. Meat Sci 2013; 95:727-32. [DOI: 10.1016/j.meatsci.2013.03.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2012] [Revised: 03/05/2013] [Accepted: 03/11/2013] [Indexed: 10/27/2022]
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28
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Factors affecting dry-cured ham consumer acceptability. Meat Sci 2013; 95:652-7. [DOI: 10.1016/j.meatsci.2013.05.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 03/11/2013] [Accepted: 05/10/2013] [Indexed: 11/17/2022]
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29
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Hersleth M, Naes T, Guerrero L, Claret A, Recchia A, Dinnella C, Monteleone E. Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain. J SENS STUD 2013. [DOI: 10.1111/joss.12068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Tormod Naes
- Nofima AS; Osloveien 1, Pb 210 1431 Ås Norway
| | - Luis Guerrero
- IRTA-Monells; Institut de Recerca i Tecnologia Agroalimentàries, Food Technology; Finca Camps i Armet; Monells Spain
| | - Anna Claret
- IRTA-Monells; Institut de Recerca i Tecnologia Agroalimentàries, Food Technology; Finca Camps i Armet; Monells Spain
| | - Annamaria Recchia
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
| | - Caterina Dinnella
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
| | - Erminio Monteleone
- Department of Agricultural Biotechnology; University of Florence; Firenze Italy
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30
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Laureati M, Buratti S, Giovanelli G, Corazzin M, Lo Fiego DP, Pagliarini E. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach. Meat Sci 2013; 96:288-94. [PMID: 23927917 DOI: 10.1016/j.meatsci.2013.07.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 05/24/2013] [Accepted: 07/12/2013] [Indexed: 11/25/2022]
Abstract
This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization.
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Affiliation(s)
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
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31
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Favalli S, Skov T, Byrne DV. Sensory perception and understanding of food uniqueness: From the traditional to the novel. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Gou P, Zhen Z, Hortós M, Arnau J, Diestre A, Robert N, Claret A, Čandek-Potokar M, Santé-Lhoutellier V. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano. Meat Sci 2012; 92:346-53. [DOI: 10.1016/j.meatsci.2012.06.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2012] [Revised: 06/11/2012] [Accepted: 06/12/2012] [Indexed: 11/24/2022]
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33
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Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.06.037] [Citation(s) in RCA: 436] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Guerrero L, Claret A, Verbeke W, Vanhonacker F, Enderli G, Sulmont-Rossé C, Hersleth M, Guàrdia MD. Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.01.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing. Meat Sci 2012; 90:386-92. [DOI: 10.1016/j.meatsci.2011.08.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2011] [Revised: 08/03/2011] [Accepted: 08/05/2011] [Indexed: 10/17/2022]
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36
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Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Sci 2012; 90:431-7. [DOI: 10.1016/j.meatsci.2011.09.001] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2011] [Revised: 08/19/2011] [Accepted: 09/01/2011] [Indexed: 11/15/2022]
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37
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Realini C, Guàrdia M, Garriga M, Pérez-Juan M, Arnau J. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Sci 2011; 88:542-7. [DOI: 10.1016/j.meatsci.2011.02.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2010] [Revised: 01/28/2011] [Accepted: 02/08/2011] [Indexed: 10/18/2022]
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38
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Resano H, Pérez-Cueto F, Sanjuán A, de Barcellos M, Grunert K, Verbeke W. Consumer satisfaction with dry-cured ham in five European countries. Meat Sci 2011; 87:336-43. [DOI: 10.1016/j.meatsci.2010.11.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2010] [Revised: 11/05/2010] [Accepted: 11/07/2010] [Indexed: 11/17/2022]
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39
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Hersleth M, Lengard V, Verbeke W, Guerrero L, Næs T. Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2010.07.002] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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