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Dry-cured loin characterization by ultrasound physicochemical and sensory parameters. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04073-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was carried out for two different frequencies (500 and 1000 kHz), considering parameters of ultrasonic pulse velocity (UPV), frequency components related to the fast Fourier transform (FFT), and variables related to the attenuation. Physicochemical (moisture and fat content, water activity, instrumental color), instrumental texture (TPA) and sensory analyses (QDA) were also carried out. Moreover, quality and ultrasonic parameters were subjected to a correlation analysis (Pearson). Several physicochemical, instrumental texture and sensory parameters allowed to discriminate the dry-cured loin category. Moreover, high significant correlations were found among quality and acoustics parameters. Thus, ultrasound inspection can determine quality parameters indirectly without the limitations of traditional methodologies, postulating as a tool for characterizing dry-cured loin samples of different category with a promising predictive nature. This work has showed new findings for dry-cured meat products that may be of interest to the meat industry.
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Yessimbekov Z, Kakimov A, Caporaso N, Suychinov A, Kabdylzhar B, Shariati MA, Baikadamova A, Domínguez R, Lorenzo JM. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté. Foods 2021; 10:2042. [PMID: 34574152 PMCID: PMC8470997 DOI: 10.3390/foods10092042] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/26/2021] [Accepted: 08/26/2021] [Indexed: 11/26/2022] Open
Abstract
The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.
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Affiliation(s)
- Zhanibek Yessimbekov
- Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan; (A.K.); (B.K.); (A.B.)
| | - Aitbek Kakimov
- Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan; (A.K.); (B.K.); (A.B.)
| | - Nicola Caporaso
- Department of Food Sciences, School of Biosciences, The University of Nottingham, Nottingham LE12 5RD, UK;
- Department of Agricultural and Food Sciences, University of Naples “Federico II”, 80055 Naples, Italy
| | - Anuarbek Suychinov
- Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey 071410, Kazakhstan;
| | - Baktybala Kabdylzhar
- Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan; (A.K.); (B.K.); (A.B.)
| | - Mohammad Ali Shariati
- Department of Technology of Food Production, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia;
| | - Assemgul Baikadamova
- Department of Technological Equipment and Mechanical Engineering, Shakarim State University of Semey, Semey 071412, Kazakhstan; (A.K.); (B.K.); (A.B.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. 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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Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS). Foods 2021; 10:foods10091983. [PMID: 34574093 PMCID: PMC8468127 DOI: 10.3390/foods10091983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/23/2021] [Indexed: 12/01/2022] Open
Abstract
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. The samples (green label—GL, Cebo de Campo Ibérico; red label—RL, Bellota 50% Ibérico; and black label—BL, Bellota 100%) were analyzed by (i) Check-all-that-apply (CATA) with the evaluation of an ‘Ideal’ dry-cured loin and the overall liking, and by (ii) multiple-intake Temporal Dominance of Sensations (TDS). The CATA results indicated that the sensory characteristics of RL samples were closer to those of the ‘Ideal’ loin. Furthermore, juiciness, marbling, cured flavor, chewiness, persistence, and brightness were selected as ‘must-have’ attributes. Juiciness cured flavor and red color were considered as drivers of liking. TDS results showed that flavor attributes presented the highest dominance rates, with saltiness being the most dominant attribute along BL sample evaluation, and with cured and paprika flavor for GL and RL samples. These sensory technique results displayed the ability to sensorily characterize dry-cured loins, providing different, complementary, and valuable information.
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Olegario LS, Ventanas S. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Sci 2020; 161:107992. [DOI: 10.1016/j.meatsci.2019.107992] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 11/21/2022]
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González-Mohíno A, Antequera T, Pérez-Palacios T, Ventanas S. Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03309-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins. Meat Sci 2018; 145:154-162. [DOI: 10.1016/j.meatsci.2018.06.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/24/2018] [Accepted: 06/24/2018] [Indexed: 11/18/2022]
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González-Mohino A, Antequera T, Ventanas S, Caballero D, Mir-Bel J, Pérez-Palacios T. Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4227-4236. [PMID: 29406611 DOI: 10.1002/jsfa.8944] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/11/2018] [Accepted: 01/31/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The main objectives of this study were to evaluate the use of near infrared spectroscopy (NIRS) to classify pork loins under different methods and cooking conditions, and to predict sensory attributes of this product. RESULTS Samples were oven cooked at two temperatures (150 and 180 °C) for different times (45, 60 and 75 min) and confit cooked for different times (120, 180 and 240 min). All cooked loin samples were subjected to a Quantitative Descriptive Analysis by a trained panel. For classification, principal component analysis was performed based on the NIRS database, showing a good discrimination between loins samples subjected to different cooking conditions. Regarding prediction, a data mining technique (multiple linear regression) was applied on a database constructed with data from NIRS and sensory analysis. CONCLUSION The correlation coefficient and the mean absolute error obtained suggest that the calculated prediction equations of this study are valid to predict the changes in the sensory attributes depending on the cooking method and conditions used for pork loins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alberto González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Teresa Antequera
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Sonia Ventanas
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Daniel Caballero
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Jorge Mir-Bel
- Food Technology, Faculty of Veterinary, University of Zaragoza, C/ Miguel de Servet, Zaragoza, Spain
| | - Trinidad Pérez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. Effect of a warm-up sample on stabilizing the performance of untrained panelists in time-intensity evaluation. J SENS STUD 2017. [DOI: 10.1111/joss.12309] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Naomi Gotow
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
| | - Ami Moritani
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Yoshinobu Hayakawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Akihito Akutagawa
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Hiroshi Hashimoto
- Global R&D - Health Care, Kao Corporation, 2-3-1 Bunka, Sumida-ku; Tokyo 131-8501 Japan
| | - Tatsu Kobayakawa
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, 1-1-1 Higashi; Tsukuba Ibaraki 305-8566 Japan
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Azevedo BM, Morais-Ferreira JM, Luccas V, Bolini HMA. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudianaBertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13470] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bruna Marcacini Azevedo
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas - UNICAMP; 80 Monteiro Lobato street Cidade Universitária Zeferino Vaz Campinas São Paulo 13083-862 Brazil
| | - Janaína Madruga Morais-Ferreira
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas - UNICAMP; 80 Monteiro Lobato street Cidade Universitária Zeferino Vaz Campinas São Paulo 13083-862 Brazil
| | - Valdecir Luccas
- Cereals and Chocolate Technology Center; Food Technology Institute - ITAL; 2880 Cônego Antônio Roccato avenue Campinas São Paulo 13070-178 Brazil
| | - Helena Maria André Bolini
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas - UNICAMP; 80 Monteiro Lobato street Cidade Universitária Zeferino Vaz Campinas São Paulo 13083-862 Brazil
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12
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Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). Meat Sci 2016; 121:166-174. [DOI: 10.1016/j.meatsci.2016.06.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 06/09/2016] [Accepted: 06/12/2016] [Indexed: 11/22/2022]
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13
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Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food Chem 2016; 196:1310-4. [DOI: 10.1016/j.foodchem.2015.10.092] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 10/14/2015] [Accepted: 10/19/2015] [Indexed: 01/13/2023]
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14
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Lorido L, Estévez M, Ventanas J, Ventanas S. Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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