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Hernández Correas N, Abellán A, Cayuela JM, Bande-De León C, Tejada L. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods 2024; 13:1588. [PMID: 38790888 PMCID: PMC11121152 DOI: 10.3390/foods13101588] [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: 04/15/2024] [Revised: 05/16/2024] [Accepted: 05/18/2024] [Indexed: 05/26/2024] Open
Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (p < 0.05) ham proteolysis and amino acid content without adversely affecting its texture. No significant differences were observed in instrumental texture parameters or sensory attributes as evaluated by consumers. These processing conditions also increased the content of free amino acids, improving the product quality. Overall, these processing modifications resulted in hams with excellent sensory acceptability and enhanced bioactive potential despite the salt reduction.
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Affiliation(s)
- Noelia Hernández Correas
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain; (A.A.); (J.M.C.); (C.B.-D.L.); (L.T.)
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2
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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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3
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Toscano A, Giannuzzi D, Malgwi IH, Halas V, Carnier P, Gallo L, Schiavon S. Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry-cured hams. Meat Sci 2023; 204:109266. [PMID: 37392734 DOI: 10.1016/j.meatsci.2023.109266] [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: 04/19/2023] [Revised: 05/25/2023] [Accepted: 06/20/2023] [Indexed: 07/03/2023]
Abstract
To explore the influence of 4 feeding strategies on dry-cured ham quality, 336 barrows and gilts (3 batches, 112 pigs/batch) of 90 kg body weight (BW), were divided into 4 groups and housed in 8 pens with automated feeders. In the control group (C), the pigs were fed restrictively medium-protein feeds and slaughtered at 170 kg BW (SW) and 265 d of slaughter age (SA). With the older age (OA) treatment, the pigs were restrictively fed low protein feeds and slaughtered at 170 kg SW and 278 d SA. The other two groups were fed ad libitum high protein feeds, the younger age (YA) group was slaughtered at 170 kg SW and 237 d SA, the greater weight (GW) at 265 d of SA and 194 kg SW. The hams were dry-cured and seasoned for 607 d, weighed before and after seasoning and deboning. Sixty hams were sampled and sliced. The lean and the fat tissues were separated and analyzed for proximate composition and fatty acid profile. The model of analysis considered sex and treatment as fixed factors. With respect to C: i) OA lowered the ham weight, the lean protein content, increased marbling and decreased the PUFA proportion in intramuscular and subcutaneous fat; ii) YA hams had thicker fat cover with lower PUFA in intramuscular and subcutaneous fat; iii) GW increased the deboned ham weight, fat cover depth and marbling, reduced PUFA in intramuscular and subcutaneous fat, without alteration of the lean moisture content. Sex had a negligible impact.
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Affiliation(s)
- 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.
| | - 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 Sándor Utca 40, H-7400 Kaposvár, Hungary.
| | - Paolo Carnier
- Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, Legnaro, I-35020 Padova, Italy.
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell' Università 16, Legnaro, I-35020 Padova, Italy.
| | - Stefano Schiavon
- 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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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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5
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A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige”. Meat Sci 2022; 190:108831. [DOI: 10.1016/j.meatsci.2022.108831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 04/14/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
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6
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Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods 2022; 11:foods11060812. [PMID: 35327235 PMCID: PMC8953986 DOI: 10.3390/foods11060812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 01/31/2023] Open
Abstract
Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and processed Iberian hams (TIB) were manufactured to check whether the breed (RIB vs. RWC) or the processing (RIB vs. TIB) affects their physical–chemical and sensory characteristics. Moisture, protein, total nitrogen, nonprotein nitrogen, proteolysis index, NaCl, and ash contents were higher in RWC, contrary to the fat values, which were more than double in RIB. All macrominerals, except Ca, were affected by the processing stage and breed, whereas only the micromineral Zn was higher in RWC. The breed did not affect the free amino acid content; however, the total content was slightly higher in RWC. Regarding the manufacturing process, the deboning of RIB allowed the reduction of salt by over 30%. However, the microbiological stability was not affected, resulting in a safe product. Although deboning and salt reduction significantly affect the hardness, adhesiveness, deformation, and elasticity of dry-cured hams, consumers value all sensory parameters with higher scores in RIB.
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Jiang S, Xia D, Wang X, Zhu Y, Chen G, Liu Y. Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112497] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”. Processes (Basel) 2021. [DOI: 10.3390/pr9122287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study aimed to identify surface mould species overgrowing the Croatian protected meat products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry-cured hams were produced in 2018/2019 and obtained from annual fairs. The predominant surface species found on “Dalmatinski pršut” were Aspergillus chevalieri, Penicillium citrinum and Aspergillus cibarius, whereas those overgrowing “Istarski pršut” were Aspergillus proliferans, P. citrinum and Penicillium salamii. The results show species diversity, higher presence, and greater variety of Aspergillus species in “Dalmatinski pršut” in comparison to “Istarski pršut”, and significant variations in 9 of 20 sensory attributes. Principal component analysis revealed a clear distinction between the two, and a large contribution of P. salamii and Penicillium bialowienzense to one principal component. The texture traits, smoky odour, muscle and subcutaneous fatty tissue colour, and mould species found are valuable for product characterisation. The results also indicate that mould species may be responsible for some sensory traits, such as tenderness, juiciness, and lesser freshness.
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Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021; 20:3838-3857. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 02/01/2023]
Abstract
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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10
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Modification of NaCl structure as a sodium reduction strategy in meat products: An overview. Meat Sci 2021; 174:108417. [PMID: 33387830 DOI: 10.1016/j.meatsci.2020.108417] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/21/2020] [Accepted: 12/22/2020] [Indexed: 12/30/2022]
Abstract
Sodium chloride (NaCl) is an indispensable ingredient in meat products, but the consumption of high doses of sodium contained in their formulations may bring about negative health implications. The replacement of NaCl by other salts in meat products has been a technological challenge. Accordingly, this review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of NaCl to maximize saltiness perception, while using less NaCl dosages in meat products. However, the effect of matrix components (water, proteins and fats) on the final salty taste is of special consideration. To counteract the effect of the matrix components, two main routes of incorporation of different NaCl types in meat products are discussed: encapsulation and protection of NaCl by the hydrophobic component of the meat product. Given the limited number of publications using this potential strategy, more studies on the application of these technological strategies are required.
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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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12
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Fulladosa E, Guerrero L, Illana A, Olmos A, Coll-Brasas E, Gou P, Muñoz I, Arnau J. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process. Meat Sci 2020; 172:108334. [PMID: 33059180 DOI: 10.1016/j.meatsci.2020.108334] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/28/2020] [Accepted: 10/01/2020] [Indexed: 12/18/2022]
Abstract
The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4% or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.
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Affiliation(s)
- E Fulladosa
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain.
| | - L Guerrero
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - A Illana
- Monte Nevado, C/ San Ignacio, 6, Carbonero el Mayor 40270, Segovia, Spain
| | - A Olmos
- Monte Nevado, C/ San Ignacio, 6, Carbonero el Mayor 40270, Segovia, Spain
| | - E Coll-Brasas
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - P Gou
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - I Muñoz
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
| | - J Arnau
- IRTA, Food Technology, Finca Camps i Armet, 17121, Monells, Girona, Catalonia, Spain
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13
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Schivazappa C, Virgili R. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3370-3377. [PMID: 32141082 DOI: 10.1002/jsfa.10370] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/28/2020] [Accepted: 03/05/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Reduction of the salt (NaCl) content in typical Italian dry-cured ham is intended to reduce sodium dietary intake to meet World Health Organization (WHO) recommendations for the prevention of serious diseases. This reduction is a complex issue because of the multiple roles that salt plays in the product. Hams that were processed to obtain a final product with target salt levels (hams with reduced salt concentration and controls) were analyzed using chemical parameters (salt, moisture, fat, and proteolysis indexes). Their sensory properties were described by a trained panel and 87 consumers evaluated the impact of salt reduction on their liking for the products. RESULTS The dry-cured hams under investigation are representative of Italian dry-cured hams, which are considered to be low and medium to high in terms of salt content. Consistent with the role of salt in proteolytic enzymes inhibition, there was an increase in the proteolysis index in fully matured dry-cured hams with reduced salt content. Salt level affected saltiness perception but also texture, color, and, to a lesser extent, flavor intensity in matured dry-cured hams. On average, reduced-salt dry-cured hams resulted in increased consumer liking. However, the resulting three consumer segments (37%, 27%, and 36% of the consumer cohort, respectively), differed in the acceptability ranking given to reduced-salt hams and controls. CONCLUSION The tested reduction in salt content, besides improving the nutritional profile of dry-cured ham, was effective in increasing consumers' acceptance. These results were useful for exploring the effect of reducing salt concentration on consumer liking for dry-cured hams. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cristina Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
| | - Roberta Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy
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14
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Pinna A, Saccani G, Schivazappa C, Simoncini N, Virgili R. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. Meat Sci 2020; 161:107994. [DOI: 10.1016/j.meatsci.2019.107994] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/21/2019] [Accepted: 10/29/2019] [Indexed: 12/20/2022]
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15
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Campos MI, Debán L, Antolín G, Pardo R. Evaluation by NIRS technology of curing process of ham with low sodium content. Meat Sci 2020; 163:108075. [PMID: 32045723 DOI: 10.1016/j.meatsci.2020.108075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 12/19/2019] [Accepted: 01/26/2020] [Indexed: 10/25/2022]
Abstract
NIR spectroscopy combined with chemometric methods has been used to develop a prediction models of the most influential parameters in curing process of two types of hams (140 hams) using different salting techniques, lean hams salted on a tray and fatty hams in a tub, in which sodium is partially replaced. Spectral data were examined by principal component analysis and cross-validated calibration equations were developed using partial-least squares regression. Calibration errors for each parameter, obtained from cross validation (RMSECV), were similar to those obtained by reference method. For lean and fatty hams the RMSECV values were: Moisture 0.78% and 0.80; Fat 2.5 and 1.2%; Protein 0.7 and 1.7%; water activity 0.008 and 0.006; Proteolysis Index 1.6 and 1.7%; Sodium 0.11 and 0.10%; and Potassium 0.04 and 0.10. Results allow the prediction of the parameters involved in ham curing process, demonstrating the viability of the proposed method for the control and monitoring of the different stages until obtaining the final product.
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Affiliation(s)
- M Isabel Campos
- CARTIF Technology Centre, Agrofood and Sustainable Processes Division, Parque Tecnológico de Boecillo, 205, 47151 Valladolid, Spain; Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain.
| | - Luis Debán
- Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain
| | - Gregorio Antolín
- CARTIF Technology Centre, Agrofood and Sustainable Processes Division, Parque Tecnológico de Boecillo, 205, 47151 Valladolid, Spain; Chemical Engineering and Environmental Technology Department, E.I.I. (School of Industrial Engineering), University of Valladolid, P° del Cauce 59, 47011 Valladolid, Spain
| | - Rafael Pardo
- Analytical Chemistry Department, Faculty of Sciences, University of Valladolid, P° de Belén, 7, 47011 Valladolid, Spain
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16
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Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109690] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Sirtori F, Dimauro C, Bozzi R, Aquilani C, Franci O, Calamai L, Pezzati A, Pugliese C. Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03410-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
AbstractPhysical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME–GC–MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 16 esters, 14 alcohols, 13 hydrocarbons, 12 ketones, 10 acids, 2 furans and 1 nitrogenous compound) were identified. Sensory evaluation outlined the major differences between 18th months ham and the other two classes, with the former being harder and with a slight presence of off flavor and off odor. The VOCs evolution during curing was studied and a multivariate approach was performed to test the feasibility of using the VOCs profile to predict the curing stage of Toscano ham. The discriminant analysis successfully managed to separate the samples of 0–6 months from the ones of 12–18 months using 26 of the identified VOCs. Among them, pentane 2,3-dimethyl, acetophenone and 9-decenoic acid were strong discriminants for 0–6 months hams, while dodecanoic, benzeneacetaldehyde, 3-octen-2-one and pentanoic acid ethylester were linked to 12–18 months hams. Within the high maturing classes (12, 14, 16, 18 months of seasoning), the 17 discriminating compounds identified successfully allocated only 12 and 18 months samples. The main VOCs associated with the “12 months” class were nonanal, 1,5-diphenyl-3-methylthio-1,2,4-triazole and 6-methoxy 2-hexanone. The “18 months” seasoning class, instead, was identified by 1,5-diphenyl-3-methylthio-1,2,4-triazole, phenol and l,2-butoxy ethanol.
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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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19
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Yang X, Zhang Y. Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products. Food Chem 2019; 291:245-252. [PMID: 31006466 DOI: 10.1016/j.foodchem.2019.04.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 03/22/2019] [Accepted: 04/03/2019] [Indexed: 10/27/2022]
Abstract
Transglutaminase is an effective enzyme that catalyzes the crosslinking of various meats, improves meat product quality, and is widely used in the meat industry. In this study, microbial transglutaminase (MTG) was expressed successfully in Pichia pastoris strain GS115, and the enzyme activity was approximately 0.70 U/ml. The recombinant MTG expressed in P. pastoris was used in the investigation of restructured pork and crosslinking of soy protein isolate (SPI) and chicken myofibrillar protein (MP). Results showed that the hardness, chewiness, and F1 of the restructured pork increased, and the adhesiveness decreased after MTG treatment, However, high temperature had greater effect on the texture of restructured pork after MTG treatment than that of the control. MTG can crosslink SPI component acidic subunits, subunits of β-conglycinin and MP component myosin heavy chain, and actin. MTG, as a food additive, can be successfully heterologously expressed, and the recombinant MTG has potential application in restructured meat products.
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Affiliation(s)
- Xiuqing Yang
- Institute of Biotechnology, Shanxi University, Taiyuan 030006, Shanxi, China.
| | - Yumeng Zhang
- Institute of Biotechnology, Shanxi University, Taiyuan 030006, Shanxi, China.
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20
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Zhou CY, Pan DD, Bai Y, Li CB, Xu XL, Zhou GH, Cao JX. Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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García-García AB, Fernández-Valle ME, Castejón D, Escudero R, Cambero MI. Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing. Meat Sci 2018; 148:171-180. [PMID: 30388482 DOI: 10.1016/j.meatsci.2018.10.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 10/22/2018] [Accepted: 10/22/2018] [Indexed: 11/17/2022]
Abstract
Magnetic resonance imaging (MRI) was used to study the structural changes during dry-cured ham manufacturing. T1, T2 and apparent diffusion coefficient (ADC) were determined. Dry cured hams were analysed at different steps of the manufacturing process (raw, salted, post salted, half-cured and cured). Structural changes were linked with the rheological behaviour, estimated by texture profile analysis (TPA) performed in three different muscles of hams (semimembranosus, semitendinosus and biceps femoris). A decrease for T1, T2 and ADC parameters during the curing process was observed, connected to the dehydration kinetics and salt diffusion. Curing process increased hardness and chewiness and reduced elasticity and cohesiveness. Mathematical models were defined to obtain useful equations to monitor ripening. Multiple and simple linear regression models were performed to predict water and salt content and rheological features evolution through MRI parameters. Best settings were achieved with water and salt content for the three studied muscles (R2 around 0.90). T1, T2 and ADC showed a negative correlation with hardness and a positive relation with springiness and cohesiveness.
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Affiliation(s)
- A B García-García
- Sección Departamental de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - M E Fernández-Valle
- CAI de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - D Castejón
- CAI de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - R Escudero
- Sección Departamental de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - M I Cambero
- Sección Departamental de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain.
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22
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Bermúdez R, Domínguez R, Pateiro M, Franco D, Carballo J, Lorenzo JM. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16746] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Physicochemical characteristics of dry-cured hams from three genetic types, Celta breed (C line), Celta × Duroc (C × D) and Celta × Landrace (C × L) were determined on the semimembranosus muscle during 551 days of aging. Hams were obtained from 60 pigs reared in extensive systems and finished with a commercial feeding. Physicochemical parameters (pH and water activity) and chemical composition, (moisture, intramuscular fat, ash, protein and total chlorides content), colour parameters (L*, a* and b*) and lipid oxidation (thiobarbituric acid reactive substances value) were studied during the whole process after salting, post-salting, drying and bodega stages. Hams from crosses were characterised by higher intramuscular fat (12.78% and 10.48% for C × D and C × L lines, respectively) and moisture (46.86% and 46.63% for C × D and C × L genotypes, respectively), contents respect to Celta pure line that showed values of 5.96% and 35.83% for intramuscular fat and water content, respectively. Concerning colour parameters, hams from Celta line had lower values for all colour traits. The influence of crossbreeding on most physicochemical parameters observed was mainly due to the differences in moisture and intramuscular fat between hams obtained from pure breed and crosses. As a general conclusion, the crossbreeding of Celta pig (especially with the Duroc line) allows to improve the quality of dry-cured hams.
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Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics. Meat Sci 2017; 131:152-157. [DOI: 10.1016/j.meatsci.2017.05.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 05/05/2017] [Accepted: 05/12/2017] [Indexed: 11/22/2022]
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24
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Paredi G, Benoni R, Pighini G, Ronda L, Dowle A, Ashford D, Thomas J, Saccani G, Virgili R, Mozzarelli A. Proteomics of Parma Dry-Cured Ham: Analysis of Salting Exudates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6307-6316. [PMID: 28662581 DOI: 10.1021/acs.jafc.7b01293] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The production of Parma dry-cured ham involves the steps of salting, drying, and ripening. Although sea salt is the only preserving agent, there are strategies being developed with the goal of reducing salt content in order to decrease its negative impact on consumer health. A 24 h pressure treatment was applied before salting to reduce thickness and inequalities in shape. To evaluate the potential impact of the pressure step on the process outcome, differential proteomic analyses by complementary 2D-PAGE and LC-MS/MS were carried out on exudates collected at day 1, 5, and 18 of the salting phase for hams treated or untreated with pressure. Specific proteins were found differentially abundant in exudates from pressed vs unpressed hams and as a function of time. These changes include glycolytic enzymes and several myofibrillar proteins. These findings indicate that pressure causes a faster loosening of the myofibrillar structure with the release of specific groups of proteins.
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Affiliation(s)
| | | | | | | | - Adam Dowle
- Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom
| | - David Ashford
- Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom
| | - Jerry Thomas
- Bioscience Technology Facility, Department of Biology, University of York , York YO10 5DD, United Kingdom
| | - Giovanna Saccani
- Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA) , Parma 43100, Italy
| | - Roberta Virgili
- Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA) , Parma 43100, Italy
| | - Andrea Mozzarelli
- Institute of Biophysics, National Research Council , Pisa 56124, Italy
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Bajd F, Škrlep M, Čandek-Potokar M, Serša I. MRI-aided texture analyses of compressed meat products. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.026] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Schmidt M, Dornelles R, Vidal A, Fontoura A, Kubota E, Mello R, Kempka A, Demiate I. Development of cooked and smoked chicken sausage with reduced sodium and fat. J APPL POULTRY RES 2017. [DOI: 10.3382/japr/pfw054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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27
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Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fraqueza MJ, Elias M. Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages. Food Chem 2017; 218:129-136. [DOI: 10.1016/j.foodchem.2016.09.056] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 09/06/2016] [Accepted: 09/08/2016] [Indexed: 11/27/2022]
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28
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Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham. Meat Sci 2016; 121:210-215. [DOI: 10.1016/j.meatsci.2016.06.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 06/13/2016] [Accepted: 06/15/2016] [Indexed: 11/20/2022]
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29
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Cviková P, Čuboň J, Kunová S, Kačániová M, Hleba L, Haščík P, Trembecká L, Bartošová G. Chemical and physical parameters of dried salted pork meat. POTRAVINARSTVO 2016. [DOI: 10.5219/632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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30
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The influence of meat muscle structural properties on mechanical and texture parameters of canned ham. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Merialdi G, Ramini M, Parolari G, Barbuti S, Frustoli MA, Taddei R, Pongolini S, Ardigò P, Cozzolino P. Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham. Ital J Food Saf 2016; 5:5564. [PMID: 27800441 PMCID: PMC5076734 DOI: 10.4081/ijfs.2016.5564] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 01/13/2016] [Accepted: 01/25/2016] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to investigate Clostridium botulinum growth and toxin production in the industrially manufactured Italian Parma ham. The study focuses on the Parma ham production phase identified as maximum risk to C. botulinum proliferation, i.e. the transition from cold phase (salting and resting) to a phase carried out at temperature between 15 and 23°C (drying). A preliminary in vitro test was carried out in order to verify the capability of 6 C. botulinum strains (1 type A, 4 type B, and 1 type E strains) to grow in conditions of temperature, pH and NaCl concentration comparable to those of the beginning stage of ham drying. Five C. botulinum strains grew at 20°C and pH 6, four strains produced toxin when inoculated at a concentration equal to 103 cfu/mL at NaCl concentration of 4%, while when the inoculum concentration was 10 cfu/mL, NaCl concentration of 3% resulted the toxin-genesis limiting factor. An experimental contamination with a mixture of the 5 C. botulinum strains selected by the preliminary in vitro test was performed on 9 thighs inoculated at the end of the resting phase. The study was designed to evaluate the potential growth and toxin production in extremely favourable conditions for the bacterium. Type B proteolytic C. botulinum toxin was produced after 14 days of incubation at 20°C in 2 thighs characterised by high weight, low number of days of resting and anomalous physiochemical characteristics [one for very low NaCl concentration (1.59%), the other for elevated pH (6.27) and both for high water activity values (>0.970)]. The results of this research confirm that the cold resting step is a critical phase in the production process of Parma ham for the investigated hazard. Based on the present study, the long resting phase adopted in the manufacturing of Parma ham is proven effective to prevent the growth of C. botulinum, an event which could not otherwise be excluded if the hams were processed under less stringent technological conditions.
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Affiliation(s)
- Giuseppe Merialdi
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Mattia Ramini
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | | | | | | | - Roberta Taddei
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Stefano Pongolini
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Paolo Ardigò
- Institute for Experimental Veterinary Medicine of Lombardy and Emilia Romagna, Brescia, Italy
| | - Paolo Cozzolino
- Department of Public Health, Parma Local Health Unit, Parma, Italy
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Laranjo M, Gomes A, Agulheiro-Santos AC, Potes ME, Cabrita MJ, Garcia R, Rocha JM, Roseiro LC, Fernandes MJ, Fernandes MH, Fraqueza MJ, Elias M. Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction. Meat Sci 2016; 116:34-42. [PMID: 26848738 DOI: 10.1016/j.meatsci.2016.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 12/16/2015] [Accepted: 01/26/2016] [Indexed: 10/22/2022]
Abstract
The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.
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Affiliation(s)
- Marta Laranjo
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Gomes
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ana Cristina Agulheiro-Santos
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria Eduarda Potes
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Cabrita
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Raquel Garcia
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - João Miguel Rocha
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Luísa Cristina Roseiro
- Instituto Nacional de Investigação Agrária e Veterinária, I.P., Campus do IAPMEI (Edifício S), Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Maria José Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria Helena Fernandes
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal
| | - Miguel Elias
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal.
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Prandini A, Sigolo S, Moschini M, Giuberti G, Morlacchini M. Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality. Meat Sci 2016; 114:38-45. [PMID: 26722701 DOI: 10.1016/j.meatsci.2015.12.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 11/24/2015] [Accepted: 12/16/2015] [Indexed: 10/22/2022]
Abstract
The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, P<0.01) feed intakes than controls. Pasta increased (quadratic, P<0.01) carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced (linear, P<0.01) the Longissimus thoracis et lumborum thickness. Pasta decreased (linear, P<0.01) linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat (fresh hams: quadratic, P<0.01; seasoned hams: linear, P=0.03). Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs.
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Affiliation(s)
- A Prandini
- Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
| | - S Sigolo
- Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy
| | - M Moschini
- Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy
| | - G Giuberti
- Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy
| | - M Morlacchini
- CERZOO, Research Center for Zootechny and the Environment, Via Decorati al Valor Civile 59, 29122, S. Bonico, (PC), Italy
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Kim JH, Hong GE, Pyun CW, Park W, Lee CH. Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs. ANIMAL PRODUCTION SCIENCE 2016. [DOI: 10.1071/an14680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
The present study showed that processed sulfur supplementation and processing condition affected changes in physicochemical, microbial and sensory properties of dry-cured loin. The pigs were divided into two groups at the fattening phase: non-sulfur-fed pigs (NSFP) and 0.3% processed sulfur-fed pigs (SFP) in fattening phase. The crude fat content of SFP was lower than that of NSFP in raw meat and dry-cured loin. Lipid and pigment oxidation were suppressed in SFP compared with NSFP during whole process. Lightness of SFP was significantly higher than that of NSFP during storage. SFP showed higher colour stability than did NSFP during storage. Moreover, microbial spoilage of dry-cured loin was greatly prevented in SFP compared with NSFP. Free amino acids related to taste in SFP were significantly higher than those in NSFP. Polyunsaturated fatty acid of dry-cured loin from SFP group was higher than that of NSFP, while saturated fatty acid of NSFP was significantly higher than that of SFP. SFP had higher preference and flavour scores than did NSFP in a sensory test. Feeding processed sulfur improved the meat-quality characteristics and extended the shelf-life of meat products.
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36
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Škrlep M, Čandek-Potokar M, Lukač NB, Povše MP, Pugliese C, Labussière E, Flores M. Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes. Meat Sci 2016; 111:27-37. [DOI: 10.1016/j.meatsci.2015.08.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Revised: 08/12/2015] [Accepted: 08/13/2015] [Indexed: 10/23/2022]
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Giovanelli G, Buratti S, Laureati M, Pagliarini E. Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2616-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Kunová S, Čuboň J, Bučko O, Kačániová M, Tkáčová J, Hleba L, Haščík P, Lopašovský Ľ. Evaluation of dried salted pork ham and neck quality. POTRAVINARSTVO 2015. [DOI: 10.5219/530] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. Journal of Food Science and Technology 2015; 52:7771-82. [PMID: 26604350 DOI: 10.1007/s13197-015-1957-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
The modification of the salting procedure (from a three- to a two-salt coverage steps) and its effects on quality and stability properties has been investigated to reduce NaCl content of traditional dry-cured ham. The study was applied on green hams of small-S and large-L weight classes. Results evidenced that a two-salt coverage steps salting could be applied to reduce significantly NaCl content of S-size hams and to reach the physico-chemical conditions required for microbial stability at the end of ripening. The final salt content of the products results (p < 0.05) to depend on salting procedure and initial weight of the hams, while limited differences on quality properties have been observed being the latter mainly associated to the pattern of the volatile compounds. In particular, aldehydes and hexanal content were lower in hams undergone to a 2-steps salting. Sensory analysis evidenced that the hams with reduced NaCl (2s-S and 2s-L) were less easy to chew, less salty and with a lower intensity of the smoky flavour in respect to the 3s- ones. The study confirmed the feasibility of salt content reduction of traditional dry-cured hams by modifying the salting process. However, the weight of the initial tights resulted a critical factor in affecting salting diffusion, salt content and water activity of the ripened products, their quality and stability properties.
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Pinna A, Schivazappa C, Virgili R, Parolari G. Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production. Meat Sci 2015. [PMID: 26225931 DOI: 10.1016/j.meatsci.2015.07.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
The aim of this study was to evaluate immunocastration (vaccination against GnRH using Improvac® vaccine), as an alternative to surgical castration in heavy male pigs (average live weight 165 ± 10 kg), used in the production of Italian typical dry-cured ham. A total of 60 Landrace × Large White male pigs were assigned to three groups of 20 units, including one group of surgically castrated (SC), and two of immunocastrated pigs, with two (IC2) or three (IC3) vaccine treatments, respectively. The groups were compared for green ham traits, processing weight losses, chemo-physical, and sensory properties of dry-cured hams. While IC3 were not different (P>0.05) from SC group, IC2 hams were found to differ (P<0.05) both from SC and IC3 groups in ham traits, final weight losses, texture and sensory boar taint in finished hams. Therefore, vaccination with three doses could be taken into account to control boar taint in the manufacturing of typical Italian dry-cured ham.
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Affiliation(s)
- A Pinna
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
| | - C Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
| | - R Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy.
| | - G Parolari
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121, Parma, Italy
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Petrova I, Aasen IM, Rustad T, Eikevik TM. Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2490-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut. Meat Sci 2015; 100:58-68. [DOI: 10.1016/j.meatsci.2014.09.012] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 09/12/2014] [Accepted: 09/17/2014] [Indexed: 11/18/2022]
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X-ray absorptiometry for non-destructive monitoring of the salt uptake in bone-in raw hams during salting. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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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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Harkouss R, Safa H, Gatellier P, Lebert A, Mirade PS. Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content. Food Chem 2014; 151:7-14. [DOI: 10.1016/j.foodchem.2013.10.164] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/23/2013] [Accepted: 10/30/2013] [Indexed: 11/16/2022]
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46
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Prevolnik M, Andronikov D, Žlender B, Font-i-Furnols M, Novič M, Škorjanc D, Čandek-Potokar M. Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks. Meat Sci 2014; 96:14-20. [DOI: 10.1016/j.meatsci.2013.06.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2012] [Revised: 05/24/2013] [Accepted: 06/10/2013] [Indexed: 11/27/2022]
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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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Boschetti L, Ottavian M, Facco P, Barolo M, Serva L, Balzan S, Novelli E. A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy. Meat Sci 2013; 95:621-8. [PMID: 23811103 DOI: 10.1016/j.meatsci.2013.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 05/30/2013] [Accepted: 06/03/2013] [Indexed: 11/17/2022]
Abstract
The use of near-infrared spectroscopy (NIRS) is proposed in this study for the characterization of the quality parameters of a smoked and dry-cured meat product known as Bauernspeck (originally from Northern Italy), as well as of some technological traits of the pork carcass used for its manufacturing. In particular, NIRS is shown to successfully estimate several key quality parameters (including water activity, moisture, dry matter, ash and protein content), suggesting its suitability for real time application in replacement of expensive and time consuming chemical analysis. Furthermore, a correlative approach based on canonical correlation analysis was used to investigate the spectral regions that are mostly correlated to the characteristics of interest. The identification of these regions, which can be linked to the absorbance of the main functional chemical groups, is intended to provide a better understanding of the chemical structure of the substrate under investigation.
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Affiliation(s)
- Lucio Boschetti
- CAPE-Lab - Computer-Aided Process Engineering Laboratory, Department of Industrial Engineering, University of Padova, via Marzolo 9, 35131 Padova, PD, Italy
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