1
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Kim SG, Kim HY. Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham. Food Sci Anim Resour 2024; 44:570-585. [PMID: 38765286 PMCID: PMC11097021 DOI: 10.5851/kosfa.2024.e1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/27/2023] [Accepted: 01/01/2024] [Indexed: 05/21/2024] Open
Abstract
This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25°C, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25°C, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20°C. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25°C compared to 20°C when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25°C; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.
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Affiliation(s)
- Sun-Gyeom Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
- Resource Science Research Institute, Kongju National University, Yesan 32439, Korea
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2
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Zhang J, Zhang W, Ma C, Cai J. Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon. ULTRASONICS SONOCHEMISTRY 2023; 98:106490. [PMID: 37343395 PMCID: PMC10314286 DOI: 10.1016/j.ultsonch.2023.106490] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 06/04/2023] [Accepted: 06/14/2023] [Indexed: 06/23/2023]
Abstract
Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators were determined including salt and water content, pH, shear force, color, water distribution, texture and myofibril microstructure. Results manifest that ultrasonic pretreatment could significantly improve the salt and water content, pH and redness of unsmoked bacon. The water retention capacity was obviously enhanced by ultrasonic pretreatment proved by increased immobile water and decreased free water. Meanwhile, the shear force, the hardness and the chewiness were notably ameliorated after ultrasonic pretreatment, suggesting a better tenderness verified by the observation results of transmission electron microscope. However, no significant differences were found on the brightness, yellowness, springiness, cohesiveness and resilience of unsmoked bacon after ultrasonic pretreatment. Consequently, ultrasound could be considered as a potential tool for the overall-quality improvement of unsmoked bacon.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chao Ma
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jiaming Cai
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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3
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Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages. Food Res Int 2022; 161:111881. [DOI: 10.1016/j.foodres.2022.111881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/15/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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4
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Valli E, Tesini F, Tura M, Soglia F, Petracci M, Bendini A, Gallina Toschi T. Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds. Foods 2022; 11:foods11142060. [PMID: 35885302 PMCID: PMC9320510 DOI: 10.3390/foods11142060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/22/2022] [Accepted: 07/04/2022] [Indexed: 02/01/2023] Open
Abstract
Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed.
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Affiliation(s)
- Enrico Valli
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Federica Tesini
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
| | - Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
- Correspondence: ; Tel.: +39-051-20-96-015
| | - Francesca Soglia
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Massimiliano Petracci
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Alessandra Bendini
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
| | - Tullia Gallina Toschi
- CIRI-Agrifood (Interdepartmental Centre of Industrial Agrofood Research), Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy; (E.V.); (F.T.); (F.S.); (M.P.); (A.B.); (T.G.T.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 47521 Cesena, Italy
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5
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Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2480746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant (
) differences in lightness (
), redness (
), and yellowness (
) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant (
) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
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6
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Wang C, Liu H, He L, Li C. Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113380] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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7
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Simunovic S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Djekic I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. Foods 2022; 11:foods11081090. [PMID: 35454679 PMCID: PMC9032227 DOI: 10.3390/foods11081090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 11/16/2022] Open
Abstract
The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
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Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
- Correspondence:
| | - Vesna Ž. Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - Mirjana Lukić
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - José M. Lorenzo
- Fundación Centro Tecnolóxico da Carne, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de Losalimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Igor Tomašević
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
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8
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030652. [PMID: 35163917 PMCID: PMC8838188 DOI: 10.3390/molecules27030652] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/12/2022] [Accepted: 01/15/2022] [Indexed: 12/17/2022]
Abstract
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.
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9
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Zeng X, Meng J, Zhang W, He L, Deng L, Ye C. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Food Sci Nutr 2021; 9:5899-5913. [PMID: 34760224 PMCID: PMC8565211 DOI: 10.1002/fsn3.2095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 12/16/2020] [Accepted: 12/16/2020] [Indexed: 11/24/2022] Open
Abstract
This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low-molecular-weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid-salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.
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Affiliation(s)
- Xuefeng Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Ju Meng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Wei Zhang
- College of Food Science and EngineeringWuhan Polytechnic UniversityWuhanChina
| | - Laping He
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Li Deng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
| | - Chun Ye
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and ProcessingGuiyangChina
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationGuiyangChina
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10
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Simunovic S, Đorđević V, Barba FJ, Lorenzo JM, Rašeta M, Janković S, Tomasevic I. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3993-4001. [PMID: 34471323 DOI: 10.1007/s13197-020-04862-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p < 0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Njeguška can be classified as low-acid sausage which microbial safety mostly relies on its low water activity (< 0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p < 0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L*, a* and b*) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.
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Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia.,Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciencs, Toxicology and Forensic Medicine Department, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Rua Galicia No. 4, San Cibrao das Viñas, Ourense, Spain
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Saša Janković
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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11
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Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, García-Ruiz A, Soriano A. Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Zhou H, Zhao B, Zhang S, Wu Q, Zhu N, Li S, Pan X, Wang S, Qiao X. Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Guo X, Wang Y, Lu S, Wang J, Fu H, Gu B, Lyu B, Wang Q. Monitoring quality changes in dry‐cured mutton ham during processing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15349] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xin Guo
- School of Food Science Shihezi University Shihezi P.R. China
| | - Yongqin Wang
- School of Food Science Shihezi University Shihezi P.R. China
| | - Shiling Lu
- School of Food Science Shihezi University Shihezi P.R. China
| | - Jingyun Wang
- School of Food Science Shihezi University Shihezi P.R. China
| | - Huihui Fu
- School of Food Science Shihezi University Shihezi P.R. China
| | - Bingyan Gu
- School of Food Science Shihezi University Shihezi P.R. China
| | - Bing Lyu
- School of Food Science Shihezi University Shihezi P.R. China
| | - Qingling Wang
- School of Food Science Shihezi University Shihezi P.R. China
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14
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Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031320] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism.
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15
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Lima TLS, da Costa GF, da Silva Araújo ÍB, da Cruz GRB, Ribeiro NL, Filho EMB, Domínguez R, Lorenzo JM. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | | | | | | | | | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
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16
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Ozaki MM, Santos MD, Ribeiro WO, Azambuja Ferreira NCD, Picone CSF, Domínguez R, Lorenzo JM, Pollonio MAR. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages. Food Res Int 2020; 140:109855. [PMID: 33648173 DOI: 10.1016/j.foodres.2020.109855] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/27/2020] [Accepted: 10/26/2020] [Indexed: 12/13/2022]
Abstract
Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.
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Affiliation(s)
- Maristela Midori Ozaki
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Wanessa Oliveira Ribeiro
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | | | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Vargas-Ramella M, Munekata PES, Gagaoua M, Franco D, Campagnol PCB, Pateiro M, Barretto ACDS, Domínguez R, Lorenzo JM. Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage. Foods 2020; 9:E1487. [PMID: 33080963 PMCID: PMC7603236 DOI: 10.3390/foods9101487] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/04/2020] [Accepted: 10/15/2020] [Indexed: 01/11/2023] Open
Abstract
The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.
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Affiliation(s)
- Márcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89.800-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria, Rio Grande do Sul CEP 97105-900, Brazil;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
| | - Andrea Carla da Silva Barretto
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, Sao Jose do Rio Preto 15054-000, Brazil;
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (D.F.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR. Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Sci 2020; 171:108275. [PMID: 32853888 DOI: 10.1016/j.meatsci.2020.108275] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/27/2020] [Accepted: 08/07/2020] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.
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Affiliation(s)
- Maristela Midori Ozaki
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | | | - Priscilla Efraim
- Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Lashgari SS, Noorolahi Z, Sahari MA, Ahmadi Gavlighi H. Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. Food Sci Nutr 2020; 8:2920-2928. [PMID: 32566210 PMCID: PMC7300040 DOI: 10.1002/fsn3.1594] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 03/22/2020] [Accepted: 03/27/2020] [Indexed: 11/29/2022] Open
Abstract
The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.
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Affiliation(s)
- Seyede Saba Lashgari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Zohre Noorolahi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohamad Ali Sahari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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20
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Wang J, Lu S, Wang Q, Guo X, He J. Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14439] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Shiling Lu
- Food College Shihezi University Shihezi China
| | | | - Xin Guo
- Food College Shihezi University Shihezi China
| | - Jialiang He
- School of Food and Bioengineering Henan University of Science and Technology Luoyang China
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21
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Kononiuk AD, Karwowska M. Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat. Journal of Food Science and Technology 2020; 57:1753-1762. [PMID: 32327786 DOI: 10.1007/s13197-019-04208-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2019] [Accepted: 12/11/2019] [Indexed: 11/25/2022]
Abstract
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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22
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Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6256409] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study was conducted to investigate the microbiological, physicochemical, and visual quality of dried persimmons (Diospyros kaki Thunb. cv. Cheongdo-Bansi) during storage at various temperatures in order to determine the shelf-life. Two commercial dried persimmon samples were evaluated for changes in weight, moisture content, color, texture (hardness and gumminess), and microbial populations during storage at different temperatures (−20, 5, 12, and 25°C) for 70 days. Overall, dried persimmon-2 showed lower levels of total mesophilic bacteria, Escherichia coli, coliforms, yeasts, and molds than dried persimmon-1. Among the physicochemical qualities, significant differences were observed in color parameters such as L∗, a∗, and b∗ of the dried persimmons. However, no significant differences in weight, moisture content, and texture were observed in dried persimmons during storage for 70 days. Thus, changes in visual appearance and color index such as chroma value and browning index can be used as indicators for determining the shelf-life of dried persimmons.
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Li F, Feng X, Zhang D, Li C, Xu X, Zhou G, Liu Y. Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00158-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Kim JH, Kim JH, Jang HJ, Lee HJ, Lee CH. Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.
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Thirumdas R, Brnčić M, Brnčić SR, Barba FJ, Gálvez F, Zamuz S, Lacomba R, Lorenzo JM. Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13817] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology; PJTSAU; Hyderabad India
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering; University of Zagreb; Zagreb Croatia
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, Department of Food Engineering; University of Zagreb; Zagreb Croatia
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València; València Spain
| | | | - Sol Zamuz
- Meat Technology Center of Galicia; Ourense Spain
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Menéndez RA, Rendueles E, Sanz JJ, Santos JA, García-Fernández MC. Physicochemical and microbiological characteristics of diverse Spanish cured meat products. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1379560] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Rosa A. Menéndez
- ICTAL, Instituto de Ciencia y Tecnología de los Alimentos (Institute of Food Science and Technology), Universidad de León, León, Spain
| | - Eugenia Rendueles
- ICTAL, Instituto de Ciencia y Tecnología de los Alimentos (Institute of Food Science and Technology), Universidad de León, León, Spain
| | - José J. Sanz
- ICTAL, Instituto de Ciencia y Tecnología de los Alimentos (Institute of Food Science and Technology), Universidad de León, León, Spain
| | - Jesús A. Santos
- Departamento de Higiene y Tecnología de los Alimentos (Department of Hygiene and Food Technology), Universidad de León, León, Spain
| | - María C. García-Fernández
- ICTAL, Instituto de Ciencia y Tecnología de los Alimentos (Institute of Food Science and Technology), Universidad de León, León, Spain
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Lorenzo JM, Munekata PES, Campagnol PCB, Zhu Z, Alpas H, Barba FJ, Tomasevic I. Technological aspects of horse meat products - A review. Food Res Int 2017; 102:176-183. [PMID: 29195938 DOI: 10.1016/j.foodres.2017.09.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 09/28/2017] [Accepted: 09/29/2017] [Indexed: 02/07/2023]
Abstract
Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
| | - Paulo E S Munekata
- Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900 Pirassununga, São Paulo, Brazil
| | | | - Zhenzhou Zhu
- School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda. Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
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Domínguez R, Munekata PE, Agregán R, Lorenzo JM. Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Lorenzo JM, Gómez M, Purriños L, Fonseca S. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1194-1201. [PMID: 25851258 DOI: 10.1002/jsfa.7203] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Revised: 03/27/2015] [Accepted: 04/01/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus). RESULTS The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches. CONCLUSION According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, E-32900, Ourense, Spain
| | - María Gómez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, E-32900, Ourense, Spain
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, E-32900, Ourense, Spain
| | - Sonia Fonseca
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, E-32900, Ourense, Spain
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30
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Jung JH, Shim KS, Shin D. Effects of ripening duration and rosemary powder addition on salchichon modified sausage quality. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:671-6. [PMID: 25924959 PMCID: PMC4412997 DOI: 10.5713/ajas.15.0146] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 03/17/2015] [Accepted: 03/23/2015] [Indexed: 11/27/2022]
Abstract
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity (aw) of salchichon sausages. The aw of SMS ripened for 45 days was 0.80, whereas the other had aw values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.
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Affiliation(s)
- Jong-Hyun Jung
- Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Korea ; Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Kwan-Seob Shim
- Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
| | - Daekeun Shin
- Department of Food Science and Nutrition, Hallym University, Chuncheon 200-702, Korea
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Lorenzo JM, Fonseca S, Gómez M, Domínguez R. Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0709142] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Pateiro M, Bermúdez R, Lorenzo JM, Franco D. Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage. Antioxidants (Basel) 2015; 4:42-67. [PMID: 26785337 PMCID: PMC4665570 DOI: 10.3390/antiox4010042] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Accepted: 01/06/2015] [Indexed: 11/16/2022] Open
Abstract
The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05) affected by the addition of antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p < 0.05) the oxidation, showing thiobarbituric acid reactive substances (TBARS) values below 0.4 mg MDA/kg. Natural antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT). Regarding texture profile analysis (TPA) analysis, hardness values significantly (p < 0.001) decreased with the addition of antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC), lactic acid bacteria (LAB), mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05) release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
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Lorenzo JM, Carballo J. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin. Meat Sci 2015; 99:44-51. [DOI: 10.1016/j.meatsci.2014.08.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 06/23/2014] [Accepted: 08/25/2014] [Indexed: 10/24/2022]
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Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Pateiro M, Franco D, Carril JA, Lorenzo JM. Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin. Journal of Food Science and Technology 2014; 52:4808-18. [PMID: 26243901 DOI: 10.1007/s13197-014-1561-x] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2014] [Accepted: 09/08/2014] [Indexed: 11/29/2022]
Abstract
The present study deals with the changes on the main technological characteristics and volatile compounds profile of a traditional Spanish dry-ripened loin from Celta pig breed. The evolution of physicochemical properties, colour, texture, free fatty acid profile and volatile compounds were assessed throughout the process seasoning, post-seasoning and after 30 and 60 days of dry-ripening. As it was expected, pH, moisture and activity water were significantly (P < 0.001) influenced by ripening time. Statistical analysis also displayed that colour parameters (lightness, L*; redness, a*; yellowness, b*) decreased significantly (P < 0.001) during the manufacturing process. On the other hand, lipid oxidation reached the highest levels at the end of process with mean values of 0.34 mg MDA/kg. Regarding total FFA, a significant (P < 0.001) increase was observed during the manufacturing process, being MUFA the most abundant at the end of process. Finally, sixty seven volatile compounds were identified during the manufacture of Celta dry-cured loin. At the end of process, volatile compounds from microbial activity were the most abundant followed by volatile compounds from lipid oxidation.
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Affiliation(s)
- M Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - D Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - J A Carril
- ASOPORCEL (Asociación de Criadores de Ganado Porcino Celta), Recinto Ferial El Palomar s/n, E-27004 Lugo, Spain
| | - J M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
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36
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Lorenzo JM, Pateiro M, Fontán MCG, Carballo J. Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté. Food Chem 2014; 155:57-63. [DOI: 10.1016/j.foodchem.2014.01.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2013] [Revised: 12/11/2013] [Accepted: 01/14/2014] [Indexed: 11/26/2022]
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37
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Lorido L, Estévez M, Ventanas S. A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products. Meat Sci 2014; 96:385-93. [DOI: 10.1016/j.meatsci.2013.07.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2013] [Revised: 06/27/2013] [Accepted: 07/28/2013] [Indexed: 10/26/2022]
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Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.proenv.2014.03.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.064] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Lorenzo JM. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina". Meat Sci 2013; 96:256-63. [PMID: 23916960 DOI: 10.1016/j.meatsci.2013.06.026] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Revised: 06/17/2013] [Accepted: 06/21/2013] [Indexed: 10/26/2022]
Abstract
The changes in the physico-chemical and textural properties, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina" were studied. The pH increased during the last stages of processing but gradually declined over the curing period. TBARS values, hardness and chewiness increased with processing time from 0.14, 2.74 and 0.83 to 3.49 mg malonaldehyde/kg, 20.33 kg and 5.05 kg∗mm, respectively. Ripening time also affected the colour parameters: lightness (L*), redness (a*) and yellowness (b*) (P<0.001). The total average content of free fatty acid (FFA) increased significantly from 433.7 mg/100 g of fat in the raw pieces to 2655.5 mg/100 g of fat at the end of the drying-ripening stage. The main FFA at the end of the manufacturing process was palmitic acid (C16:0), followed by oleic (C18:1cis9), stearic (C18:0) and linoleic (C18:2n-6). A total of fifty five volatile compounds were identified during the manufacture of dry-cured foal "cecina", including esters, aldehydes, aliphatic hydrocarbons, branched hydrocarbons, alcohols, aromatic hydrocarbons, furans, ketones. Aldehydes reached their maximum level at the end of the post-salting stage. In the final product, esters became the dominant chemical compounds.
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Affiliation(s)
- José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
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41
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Gómez M, Lorenzo JM. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed. Meat Sci 2013; 95:658-66. [PMID: 23811106 DOI: 10.1016/j.meatsci.2013.06.005] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 06/04/2013] [Accepted: 06/05/2013] [Indexed: 11/27/2022]
Abstract
A traditional Spanish dry-ripened sausage "chorizo" from Celta pig breed was formulated with 10, 20 and 30% of back fat (LF, MF and HF, respectively). An increase in fat content significantly affected the chemical composition of the sausages at the end of ripening (higher fat content and lower protein content and moisture) and physico-chemical parameters (lower pH, aw, hardness, springiness and chewiness and higher TBARS index, L*, a* and b* values). With the increase of fat in the sausage formulation a higher total content of free fatty acids (FFA) was also obtained, showing a greater lipolysis than in LF sausages. All these parameters were significantly affected by ripening time. A lower total content of volatile compounds were found in HF sausages, being detected 3 alcohols, 4 aldehydes, 12 esters, 3 ketones, 7 aliphatic and 4 aromatic hydrocarbons. Sensorial analysis showed differences for fat level and fat-lean cohesiveness within appearance attributes; odour intensity and spices odour within odour attributes and hardness within texture attributes.
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Affiliation(s)
- María Gómez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
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42
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Influence of fat content on physico-chemical and oxidative stability of foal liver pâté. Meat Sci 2013; 95:330-5. [PMID: 23747626 DOI: 10.1016/j.meatsci.2013.04.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2013] [Revised: 04/10/2013] [Accepted: 04/13/2013] [Indexed: 12/30/2022]
Abstract
The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pâté was studied. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. 30F foal liver pâté was darker (lower L* value, P>0.05), redder (higher a*, P<0.001) and harder (higher hardness value; P<0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pâté, being more calorific in those with higher fat contents (352 kcal/100 g; P<0.001). Regarding total Fe content, 30F foal liver pâté showed the higher value (4.19 mg/100 g; P<0.01). Oxidative stability of foal liver pâté was influenced by fat level. 40F foal liver pâté presented higher TBARS and lower carbonyl contents compared to 30F ones (P<0.001). Finally, foal pâtés with the two different fat contents had significantly (P<0.001) different n-6/n-3 ratios, foal liver pâtés with 30F showed the lowest values (9.97) compared to those with 40F content (13.41).
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Ribeiro B, Cardoso C, Silva HA, Serrano C, Ramos C, Santos PC, Mendes R. Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius). Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03151.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Carlos Cardoso
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
| | - Helena A. Silva
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
| | - Carmo Serrano
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Cristina Ramos
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Paulo C. Santos
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Rogério Mendes
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
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