Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams

Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview

The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05861-6.

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

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.

Estimation of moisture content in dry-cured beef ham by measuring the impedance of the surface

Dry-cured beef ham quality is determined by moisture content; however, it is hard to do non-destructive monitoring. We investigated whether the internal moisture content of dry-cured beef ham could be determined from the impedance of the surface, which is removed at the time of eating. Supraspinatus muscle samples from Japanese Shorthorn steers were dried for different periods. The samples were then divided into the parts to be removed (surface) and edible parts. Their respective impedance and moisture content were measured, and the correlation between these two parameters was investigated. A negative correlation was observed between the impedance and moisture content of the surface and the shallow and deep sections of the edible part. There was also a negative correlation between the impedance of the surface and the moisture content of the shallow and deep sections of the edible part. Therefore, the results of this study indicate that during drying, the moisture content in the shallow and deep sections of dry-cured hams can be estimated by measuring the impedance of the surface. This non-destructive method of measuring the moisture content of dry-cured hams can help in regulating the moisture content during drying to produce high-quality dry-cured hams.

Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing

NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective.

Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach

Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.

Formation and Analysis of Volatile and Odor Compounds in Meat-A Review

The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check-all-that-apply method

The objective of this study was to assess the potential of the temporal check-all-that-apply (TCATA) method to describe oral behavior from the introduction of products into the mouth until swallowing. In particular, we wanted to test the feasibility of the task, the ability to show differences between composite products, and the possibility of segmenting the panel based on the data collected. Terms referring to actions performed during food oral processing (FOP) were used instead of classical sensory descriptors. The evaluation consisted, for a panel of 54 subjects, of checking the boxes corresponding to the actions in progress throughout the consumption of the products. The five products studied were an apple puree and four heterogeneous mixtures that were obtained by adding gel pieces varying in size (two sizes) and firmness (two levels of firmness). The participants did not encounter any particular difficulty in describing in real time the actions in progress during the consumption of the products. Data collected made it possible to describe the sequences of actions carried out during the FOP and to determine the influence of the presence of pieces of gels, their size and their firmness. We highlighted two groups of subjects presenting different behaviors. The subjects in the first one exhibited little difference in processing between the four samples containing the gel pieces, while the subjects in the second group adapted their behavior according to the firmness of the gel pieces. Overall, this exploratory study suggests the ability of TCATA in describing oral behavior during FOP. Future studies should aim at validating it with objective measurements of FOP.

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occurring in commercial Chinese fermented soybean curd were isolated and identified using ultrafiltration, gel permeation chromatography, ion-exchange chromatography, and nano-LC/Q-TOF MS/MS. The salty taste-enhancing function of the target fractions was confirmed by both a rat taste cell model and/or human sensory evaluation. Four decapeptides were found as taste-active compounds. Among them, peptide E (EDEGEQPRPF) was the most potent saltiness-enhancing peptide: 0.4 mg/mL in 50 mmol/L NaCl solution could increase its salty perception equivalent to the salt level of 63 mmol/L NaCl reference solution. The sequence of the peptide has been found in the α'-subunit of β-conglycinin [Glycine max]. The remaining peptides V (VGPDDDEKSW), DD (DEDEQPRPIP), and DG (DEGEQPRPFP) showed umami and kokumi tastes as well as a weak saltiness-enhancing sensation. These findings suggest that the decapeptide EDEGEQPRPF could be a possible alternative to partially reduce the amount of sodium intake without compromising for saltiness.

Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres

Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status. Iberian chorizo could attain a differentiated quality because of physico-chemical and sensorial characteristics derived from the Montanera that would be adequate preserved in both vacuum and MAP throughout long-term storage.

Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low a_w, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low a_w, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.

Comparisons of Beef Fatty Acid and Amino Acid Characteristics between Jeju Black Cattle, Hanwoo, and Wagyu Breeds

Jeju black cattle are known as one of Korea’s traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage

The effect of high pressure processing (HPP) on the microbiota of ripened Iberian ham of different water activity, salt concentration and intramuscular fat content was investigated before and after a 5-month refrigeration period. At the beginning of the refrigeration period, the only significant effects of chemical composition were those of water activity on psychrotrophs and Micrococcaceae in untreated hams, and of the salt-in-lean ratio on lactic acid bacteria in HPP-treated hams. At the end of the refrigeration period, the only significant effect was that of intramuscular fat content on moulds and yeasts in HPP-treated samples. All microbial groups were significantly affected by HPP, with reductions ranging from 1.7 to 2.0 log cycles after treatment. A significant recovery of all microbial groups took place in HPP-treated hams during the refrigeration period, with increases ranging from 0.5 to 1.1 log cycles. In spite of this recovery, microbial levels in HPP-treated hams remained significantly lower than in untreated hams. Staphylococcus accounted for 93.4% of Iberian ham bacterial isolates, with S. equorum as the most abundant species. Representatives of the Tetragenococcus, Carnobacterium and Streptomyces genera, not previously reported in dry-cured ham, were also isolated. Most of the yeast isolates (75.0%) were identified as Debaryomyces hansenii.

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.

TRIENNIAL GROWTH AND DEVELOPMENT SYMPOSIUM: Genetics and breeding for intramuscular fat and oleic acid content in pigs

The intramuscular fat (IMF) and oleic acid (OL) content have been favorably related to pork quality and human health. This influences the purchasing behavior of consumers and, therefore, also shifts the attention of breeding companies toward whether these traits are included into the breeding goal of the lines producing for high-valued markets. Because IMF and OL are unfavorably associated with lean content, a key economic trait, the real challenge for the industry is not simply to increase IMF and OL, but rather to come up with the right trade-off between them and lean content. In this paper we review the efforts performed to genetically improve IMF and OL, with particular reference to the research we conducted in a Duroc line aimed at producing high quality fresh and dry-cured pork products. Based on this research, we conclude that there are selection strategies that lead to response scenarios where IMF, OL, and lean content can be simultaneously improved. Such scenarios involve regular recording of IMF and OL, so that developing a cost-efficient phenotyping system for these traits is paramount. With the economic benefits of genomic selection needing further assessment in pigs, selection on a combination of pedigree-connected phenotypes and genotypes from a panel of selected genetic markers is presented as a suitable alternative. Evidence is provided supporting that at least a polymorphism in the leptin receptor and another in the stearoyl-CoA desaturase genes should be in that panel. Selection for IMF and OL results in an opportunity cost on lean growth. The extent to which it is affordable relies on the consumers' willingness to pay for premium products and on the cost to benefit ratio of alternative management strategies, such as specific dietary manipulations. How the genotype can influence the effect of the diet on IMF and OL remains a topic for further research.

Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beef

This review addresses the unique characteristics of Hanwoo cattle and potential health implications of consuming highly marbled Hanwoo beef. The Hanwoo breed has high genetic potential for accumulating intramuscular fat (IMF) and producing highly marbled beef. The high level of marbling is achieved through increasing levels of concentrated feed with an extended finishing period. In response to consumer preferences, the level of marbling of Hanwoo beef has been increasing. The IMF content can be manipulated depending on the feeding duration, finishing diet, and genotype. On the other hand, some consumers are expressing concern regarding the consumption of too much animal fat. This review discusses the potential of Hanwoo beef as a dietary source of heart-healthy fats. Highly marbled Hanwoo beef has a high proportion of monounsaturated fatty acid (MUFA) due to the presence of abundant oleic acid. Literature indicates that MUFAs are heart-healthy dietary fats because they can lower low-density lipoprotein (LDL)-cholesterol while increasing high-density lipoprotein (HDL)-cholesterol. Also, recent clinical trials have indicated that highly marbled beef does not increase LDL-cholesterol and consistently increases HDL-cholesterol. Finally, the current work emphasizes that consumption of high oleic acid Hanwoo beef might potentially reduce risk factors for cardiovascular disease, and may become accepted as a healthy well-being food.

Consumer Acceptability of Intramuscular Fat

Fat in meat greatly improves eating quality, yet many consumers avoid visible fat, mainly because of health concerns. Generations of consumers, especially in the English-speaking world, have been convinced by health authorities that animal fat, particularly saturated or solid fat, should be reduced or avoided to maintain a healthy diet. Decades of negative messages regarding animal fats has resulted in general avoidance of fatty cuts of meat. Paradoxically, low fat or lean meat tends to have poor eating quality and flavor and low consumer acceptability. The failure of low-fat high-carbohydrate diets to curb "globesity" has prompted many experts to re-evaluate of the place of fat in human diets, including animal fat. Attitudes towards fat vary dramatically between and within cultures. Previous generations of humans sought out fatty cuts of meat for their superior sensory properties. Many consumers in East and Southeast Asia have traditionally valued more fatty meat cuts. As nutritional messages around dietary fat change, there is evidence that attitudes towards animal fat are changing and many consumers are rediscovering and embracing fattier cuts of meat, including marbled beef. The present work provides a short overview of the unique sensory characteristics of marbled beef and changing consumer preferences for fat in meat in general.

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

The volatile fraction of 30 Serrano dry-cured hams with different salt and intramuscular fat contents was investigated. In addition, the effect of high pressure processing (HPP) at 600 MPa for 6 min at 21°C on the volatile compounds of those hams was studied. One hundred volatile compounds were identified and their levels subjected to analysis of variance with ham chemical composition (aw, salt content, intramuscular fat content and salt in lean ratio) and HPP treatment as main effects. Chemical composition mainly affected the relative abundance of acids, alcohols, branched-chain aldehydes, ketones, benzene compounds, sulfur compounds and some miscellaneous compounds. Salt content and fat content influenced a greater number of volatile compounds than aw. High pressure processing had a significant effect on only 8 volatile compounds, with higher levels of methanethiol and sulfur dioxide in HPP-treated samples and higher levels of ethyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, dimethyl disulfide and dimethyl trisulfide in control untreated samples.