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Babič K, Strojnik L, Ćirić A, Ogrinc N. Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham. Front Nutr 2024; 11:1342417. [PMID: 38362102 PMCID: PMC10867123 DOI: 10.3389/fnut.2024.1342417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 01/15/2024] [Indexed: 02/17/2024] Open
Abstract
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperature, and a 4-min desorption time at 250°C provided the most favorable results. To enhance quantitation, twelve multiple internal standards (ISTDs) were employed to address and improve the quantitation of the 12 VOCs. Method validation covered aspects of linearity, limits of detection (LOD: 0.03-1.13 mg kg-1), limits of quantitation (LOQ: 0.09-3.41 mg kg-1), and working ranges (0.01-19.1 mg kg-1). The practical application of this optimized method was demonstrated by analyzing dry-cured ham samples (n = 4), sourced from the Slovenian market. The initial statistical evaluation indicates that different types of dry-cured hams can be differentiated (with an 83.1% of accuracy) according to their aromatic profile. However, a larger sample size would be required to provide a more comprehensive assessment.
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Affiliation(s)
- Katja Babič
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Andrija Ćirić
- Department of Chemistry, Faculty of Science, University of Kragujevac, Kragujevac, Serbia
| | - Nives Ogrinc
- Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
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2
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Pérez-Ciria L, Ripoll G, Sanz MÁ, Blanco M, Miana-Mena FJ, Latorre MA. Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham. Meat Sci 2023; 199:109125. [PMID: 36706684 DOI: 10.1016/j.meatsci.2023.109125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
A total of 32 fresh hams intended for the Spanish Protected Designation of Origin "Teruel ham" were used to evaluate the impact of gilt immunocastration (vs. entire gilts) on weight losses during the dry-curing process. After processing, 20 dry-cured hams (10 of each group) were chosen at random to assess instrumental and chemical characteristics. Hams from immunocastrated gilts tended (P = 0.057) to present lower weight losses, they were fattier (P < 0.05) at both subcutaneous and intramuscular levels and had lower (P < 0.05) water activity and volatile compounds that provide unpleasant odors than those from entire gilts. However, immunocastration increased (P < 0.05) slightly sodium chloride and sodium nitrite contents, being normal levels. Fatty acid profile was not significantly affected (P > 0.05). It can be concluded that, in general, immunocastration could be a good strategy in gilts to improve the quality of Teruel dry-cured ham.
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Affiliation(s)
- Leticia Pérez-Ciria
- Facultad de Veterinaria, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Calle Miguel Servet 177, 50013 Zaragoza, Spain.
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avenida Montañana 930, 50059 Zaragoza, Spain
| | - María Á Sanz
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avenida Montañana 930, 50059 Zaragoza, Spain
| | - Mireia Blanco
- Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avenida Montañana 930, 50059 Zaragoza, Spain
| | - Francisco J Miana-Mena
- Facultad de Veterinaria, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Calle Miguel Servet 177, 50013 Zaragoza, Spain
| | - Maria A Latorre
- Facultad de Veterinaria, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Calle Miguel Servet 177, 50013 Zaragoza, Spain
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3
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Iniesta CM, Garrido MD, Egea M, Linares MB, Peñaranda I. Novel gels and films to mask boar taint in entire male pork. Meat Sci 2023; 200:109148. [PMID: 36863252 DOI: 10.1016/j.meatsci.2023.109148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023]
Abstract
Boar taint masking strategies were developed using hydrocolloids and spices to produce edible gels and films. Carrageenan (G1) and agar-agar (G2) were used for the gels and gelatin (F1) and alginate+maltodextrin (F2) for the films. The strategies were applied to both castrated (control) and entire male pork with high levels of androstenone and skatole. The samples were evaluated sensorially by a trained tasting panel through quantitative descriptive analysis (QDA). Lower hardness and chewiness of entire male pork, with high levels of boar taint compounds object of study, were found with the carrageenan gel, due to the better carrageenan gel adherence to the loin. The films showed that the gelatin strategy tended to have a certain "sweet" taste, and a higher overall masking than the alginate+maltodextrin film. In conclusion, a trained tasting panel found that gelatin film masked boar taint the most, followed by the alginate+maltodextrin film and the carrageenan-based gel.
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Affiliation(s)
- Celia María Iniesta
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30110 Murcia, Spain.
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Zomeño C, Gispert M, Brun A, Carabús A, Soler J, Font-I-Furnols M. Productive performance and in vivo body composition across the growing and finishing period and carcass traits in pigs of four sex types. Meat Sci 2022; 192:108909. [PMID: 35863210 DOI: 10.1016/j.meatsci.2022.108909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 11/25/2022]
Abstract
This study compares performance, body and carcass composition among castrated (CM), immunocastrated (IM) and entire males (EM), and females (FE) at 30, 70, 100 and 120 kg of body weight (total of n = 92; 20-24/sex type). Overall, IM had similar growth and feed intake to CM and greater than EM and FE. At each slaughter stage, IM had a lower killing-out percentage than CM and FE, in line with their heavier liver and kidneys. Flare fat proportion and backfat thickness on the ham and at the last rib level were similar for IM, EM and FE, and these were lower than CM. In EM and FE, backfat between the 3rd and 4th last ribs was lower and carcass lean content was higher than in CM, whereas IM were intermediate and not different to the other sexes. Females showed the largest ham proportion, this cut being leaner and less fatty than in CM. Belly proportion was higher in CM than in EM.
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Affiliation(s)
- Cristina Zomeño
- IRTA-Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - Marina Gispert
- IRTA-Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - Albert Brun
- IRTA-Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - Anna Carabús
- IRTA-Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain
| | - Joaquim Soler
- IRTA-Infrastructure Platform, Veïnat de Sies s/n, 17121 Monells, Girona, Spain
| | - Maria Font-I-Furnols
- IRTA-Food Quality and Technology Program, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain.
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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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Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs. Animals (Basel) 2021; 11:ani11102786. [PMID: 34679806 PMCID: PMC8532724 DOI: 10.3390/ani11102786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/09/2021] [Accepted: 09/20/2021] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Alternatives to surgical castration are an important issue in pig production due to societal concerns regarding animal welfare. Castration of piglets is a common practice to avoid boar taint, an unpleasant taste (urine/fecal like) of meat from uncastrated male pigs. In view of abandoning surgical castration and introduction of new alternatives, such as raising entire male pigs and applying immunocastration, several new issues are emerging. These include boar taint occurrence in case of entire male pigs and a deteriorated raw material (meat, fat) quality, which can affect consumer perception. Therefore, more information is needed about the consumer acceptance of products from the different alternatives. In the present study, two types of dry-cured meat products were assessed to give some insights into the sensory characteristic and consumers’ liking of the products coming from immunocastrated, entire male and surgically castrated animals. Abstract Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.
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Pedro D, Lorenzo JM, Saldaña E, Heck RT, Dos Santos BA, Cichoski AJ, Campagnol PCB. Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs. Meat Sci 2021; 177:108485. [PMID: 33743433 DOI: 10.1016/j.meatsci.2021.108485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to evaluate the oxidative stability and sensory quality of dry-cured rabbit legs produced with a reduction or replacement of 50% of NaCl by KCl and with the addition of monosodium glutamate (MG). Oxidative stability was evaluated during 90 days of storage at 20 °C by determining pH, redox potential (Eh), and TBARS while overall liking and sensory profile were measured at the beginning of storage. The results indicated that oxidative stability of the dry-cured rabbit legs was not affected by the sodium reformulation. However, TBARS values increased about 15-fold during storage in all treatments. Dry-cured rabbit legs produced with KCl showed lower scores (P < 0.05) for the overall liking and flavor attributes as "astringent flavor", "bitter taste" and "metallic flavor". The addition of MG to products with 50% NaCl reduction provided a liking and a sensory profile similar to the product with 100% NaCl.
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Affiliation(s)
- Douglas Pedro
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil; Instituto Federal Farroupilha, CEP 98130-000 Júlio de Castillhos, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N 4, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Rosane Teresinha Heck
- Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Škrlep M, Tomašević I, Mörlein D, Novaković S, Egea M, Garrido MD, Linares MB, Peñaranda I, Aluwé M, Font-i-Furnols M. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations. Animals (Basel) 2020; 10:E1754. [PMID: 32993171 PMCID: PMC7601181 DOI: 10.3390/ani10101754] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/05/2020] [Accepted: 09/09/2020] [Indexed: 01/09/2023] Open
Abstract
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
| | - Igor Tomašević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany;
| | - Saša Novaković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.T.); (S.N.)
| | - Macarena Egea
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; (M.E.); (M.D.G.); (M.B.L.); (I.P.)
| | - Marijke Aluwé
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg 68, 9090 Melle, Belgium;
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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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10
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Zhang D, Feng X, Xu C, Xia D, Liu S, Gao S, Zheng F, Liu Y. Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 228:117842. [PMID: 31787533 DOI: 10.1016/j.saa.2019.117842] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 11/18/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
The aim of this study was to establish rapid and efficient methods based on a Tri-step infrared spectroscopy (Fourier transform infrared spectroscopy (FT-IR) integrated with second derivative infrared spectroscopy (SD-IR) and two-dimensional correlation infrared spectroscopy (2DCOS-IR)) and computer vision technology to identify and evaluate the quality of three Chinese dry-cured hams (Jinhua, Xuanwei and Rugao hams). 9 dry-cured hams (3 different quality grades of each geographical origin) had similar IR spectra. Nevertheless, they could be further discriminated visually by SD-IR and 2DCOS-IR spectra. All samples can be separated by the computer vision technology incorporated with Principal Component Analysis (PCA) and Cluster analysis (CA). This study not only preliminarily verified the possibility of using Tri-step infrared spectroscopy and computer vision technology to discriminate the geographical origins and quality grades of Chinese dry-cured hams, but also provided prospects of the application of infrared spectroscopy and computer vision technology to authenticate other meat products.
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Affiliation(s)
- Danni Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, California State University, San Jose, CA 95192, United States
| | - Changhua Xu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Dong Xia
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Siqi Liu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shaoting Gao
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Yuan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; Department of Food Science & Technology, Shanghai Jiao Tong University, Shanghai 200240, China.
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11
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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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12
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Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut. Animals (Basel) 2020; 10:ani10020239. [PMID: 32028637 PMCID: PMC7070838 DOI: 10.3390/ani10020239] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 12/22/2022] Open
Abstract
Alternative solutions to the surgical castration of piglets need to be assessed because this is a particularly sensitive issue for the processing of traditional pork products. Currently, the available information about the advantages and drawbacks of castration for dry-cured products is limited; thus, the objective of this study was to evaluate the quality of Slovenian dry-cured ham (Kraški pršut) from entire males (EM), immunocastrates (IC) and surgical castrates (SC). Hams (12 per sex group) were processed for one year and physical-chemical, rheological and sensory analysis of the dry-cured hams was performed. With regard to processing aptitude, the main difference was in the subcutaneous fat thickness, which influenced the level of dehydration and salt intake. This was further reflected in the physical-chemical traits and the texture, which were measured instrumentally or assessed by panelists. Regarding the aforementioned traits, EM and IC were generally similar and different from SC. On the contrary, sensory profiling of odor, taste and flavor demonstrated that EM had the lowest overall sensory quality, different from both IC and SC, and presented odors and flavors described as sweat, manure, sharp and persistent. We confirmed that dry-curing did not eliminate the perception of boar taint in the product from EM. The IC were similar in many aspects to EM except for the odor, taste and flavor of dry-cured hams, in which case they were more similar to SC.
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13
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The effect of salting time and sex on chemical and textural properties of dry cured ham. Meat Sci 2019; 161:107990. [PMID: 31710886 DOI: 10.1016/j.meatsci.2019.107990] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 11/21/2022]
Abstract
Effect of reduced salting and pig sex on the quality of Slovenian dry-cured ham Kraški pršut was studied. A total of 48 hams from 24 crossbred pigs (12 gilts, 12 castrates) were submitted to two different salting regimes; standard salting for 18 days (HS hams, n = 24) and shortened salting (LS hams, n = 24) for 10 days. Reduced salting time effectively reduced salt content but resulted also in higher extent of proteolysis of LS hams which was associated with differences in texture and colour of biceps femoris muscle. Lower fat oxidative stability was observed in HS hams. With regard to sex effect, the hams originating from gilts were more proteolysed which was associated with differences in texture and colour. Lipid oxidation was similar in gilts and castrates.
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14
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Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification. Meat Sci 2019; 155:1-7. [PMID: 31039465 DOI: 10.1016/j.meatsci.2019.04.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 04/10/2019] [Accepted: 04/24/2019] [Indexed: 11/23/2022]
Abstract
The thickness of the subcutaneous fat (SFT) is a very important parameter in the ham, since determines the process the ham will be submitted. This study compares two methods to predict the SFT in slaughter line: an automatic system using an SVM model (Support Vector Machine) and a manual measurement of the fat carried out by an experienced operator, in terms of accuracy and economic benefit. These two methods were compared to the golden standard obtained by measuring SFT with a ruler in a sample of 400 hams equally distributed within each SFT class. The results show that the SFT prediction made by the SVM model achieves an accuracy of 75.3%, which represents an improvement of 5.5% compared to the manual measurement. Regarding economic benefits, SVM model can increase them between 12 and 17%. It can be concluded that the classification using SVM is more accurate than the one performed manually with an increase of the economic benefit for sorting.
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Čandek-Potokar M, Prevolnik-Povše M, Škrlep M, Font-I-Furnols M, Batorek-Lukač N, Kress K, Stefanski V. Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers. Foods 2019; 8:foods8040122. [PMID: 31013871 PMCID: PMC6518114 DOI: 10.3390/foods8040122] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 04/10/2019] [Accepted: 04/11/2019] [Indexed: 11/16/2022] Open
Abstract
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation on a 9 cm unstructured scale. After tasting the pancetta of three sex categories, the consumers attributed the lowest acceptability scores to SC, whereas IC and EM received similar scores. Only about a quarter of consumers attributed the lowest score to EM, mainly when boar taint compounds were present. The results of this study indicate that a certain share of consumers was sensitive to taste deficiencies and that the leanness of this product is very important for consumers.
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Affiliation(s)
- Marjeta Čandek-Potokar
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, Hoče, Slovenia.
| | - Maja Prevolnik-Povše
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, Hoče, Slovenia.
| | - Martin Škrlep
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
| | | | - Nina Batorek-Lukač
- Agricultural institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia.
| | - Kevin Kress
- University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany.
| | - Volker Stefanski
- University of Hohenheim, Garbenstr. 17, 70599 Stuttgart, Germany.
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16
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Škrlep M, Čandek-Potokar M, Batorek-Lukač N, Tomažin U, Flores M. Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry. Animals (Basel) 2019; 9:ani9020055. [PMID: 30759790 PMCID: PMC6406518 DOI: 10.3390/ani9020055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 02/06/2019] [Indexed: 12/05/2022] Open
Abstract
Simple Summary Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breeds, which are used marginally due to their lower productivity, it is important to enhance the market potential and value of their products. In light of consumer preferences for organic farming and product naturalness, the present study was designed to develop a nitrite-free product (salami type of dry-fermented sausage) from Krškopolje pigs (autochthonous Slovenian breed) and to evaluate if and how the husbandry system (organic or conventional) affects its quality. Results of this study demonstrated softer texture and somewhat less tasty dry-fermented sausages from pigs that were held in organic husbandry. This result could be ascribed to more unsaturated fat and the fact that sausages were produced without additives with antioxidant capacity. Abstract Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
- Faculty of Agriculture and Life Sciences, University of Maribor, 2311 Hoče, Slovenia.
| | | | - Urška Tomažin
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
| | - Mónica Flores
- Department of Food Science, IATA-CSIC, 46980 Paterna (Valencia), Spain.
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17
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Sirtori F, Bozzi R, Franci O, Calamai L, Crovetti A, Bonelli A, Benvenuti D, Aquilani C, Pugliese C. Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1597645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Francesco Sirtori
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Riccardo Bozzi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Oreste Franci
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Luca Calamai
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Alessandro Crovetti
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Antonio Bonelli
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Doria Benvenuti
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Chiara Aquilani
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
| | - Carolina Pugliese
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI), Sezione di Scienze Animali, University of Florence, Firenze, Italy
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18
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Stelmasiak A, Wyrwisz J, Wierzbicka A. Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1660409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Adrian Stelmasiak
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland
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19
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Poulsen Nautrup B, Van Vlaenderen I, Aldaz A, Mah C. The effect of immunization against gonadotropin-releasing factor on growth performance, carcass characteristics and boar taint relevant to pig producers and the pork packing industry: A meta-analysis. Res Vet Sci 2018; 119:182-195. [DOI: 10.1016/j.rvsc.2018.06.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 06/05/2018] [Accepted: 06/10/2018] [Indexed: 10/28/2022]
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20
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Understanding the implications of current health trends on the aroma of wet and dry cured meat products. Meat Sci 2018; 144:53-61. [PMID: 29716761 DOI: 10.1016/j.meatsci.2018.04.016] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 04/16/2018] [Accepted: 04/18/2018] [Indexed: 11/23/2022]
Abstract
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.
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21
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Potential sensitivity of pork production situations aiming at high-quality products to the use of entire male pigs as an alternative to surgical castrates. Animal 2018; 12:1287-1295. [DOI: 10.1017/s1751731117003044] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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22
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Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime. Animal 2018; 12:1316-1323. [DOI: 10.1017/s1751731117002713] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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23
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Čandek-Potokar M, Škrlep M, Zamaratskaia G. Immunocastration as Alternative to Surgical Castration in Pigs. Theriogenology 2017. [DOI: 10.5772/intechopen.68650] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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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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25
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Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. Food Chem 2017; 237:516-524. [PMID: 28764028 DOI: 10.1016/j.foodchem.2017.05.128] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 05/16/2017] [Accepted: 05/24/2017] [Indexed: 10/19/2022]
Abstract
Rearing entire male pigs, one of the alternatives for surgical castration, entails the possible occurrence of boar taint. This study aimed at the investigation of the acceptability of meat from entire male pigs in 8 different meat products (cutlets, bacon, blade loin, tenderloin, dry fermented sausage, cooked ham, dry-cured ham and minced meat) by trained assessors. Generally, the sensory evaluation of meat samples was affected the most in the androstenone (AEON) group, indicating that AEON is the most offensive boar taint compound for sensitive assessors. Differences between the meat products showed the highest potential for processing tainted meat in cold meat products, which was most likely due to the serving temperature on the one hand and production-related influences on the other. However, more insights regarding reducing and masking effects of production-related factors on boar taint are necessary.
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Affiliation(s)
- Jella Wauters
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Kaat Verplanken
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Vicky Vercruysse
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - Bart Ampe
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Marijke Aluwé
- Institute of Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, B-9090 Melle, Belgium
| | - Lynn Vanhaecke
- Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
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26
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Bajd F, Gradišek A, Apih T, Serša I. Dry-cured ham tissue characterization by fast field cycling NMR relaxometry and quantitative magnetization transfer. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2016; 54:827-834. [PMID: 27242097 DOI: 10.1002/mrc.4462] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2016] [Revised: 05/06/2016] [Accepted: 05/13/2016] [Indexed: 06/05/2023]
Abstract
Fast field cycling (FFC) and quantitative magnetization transfer (qMT) NMR methods are two powerful tools in NMR analysis of biological tissues. The qMT method is well established in biomedical NMR applications, while the FFC method is often used in investigations of molecular dynamics on which longitudinal NMR relaxation times of the investigated material critically depend. Despite their proven analytical potential, these two methods were rarely used in NMR studies of food, especially when combined together. In our study, we demonstrate the feasibility of a combined FFC/qMT-NMR approach for the fast and nondestructive characterization of dry-curing ham tissues differing by protein content. The characterization is based on quantifying the pure quadrupolar peak area (area under the quadrupolar contribution of dispersion curve obtained by FFC-NMR) and the restricted magnetization pool size (obtained by qMT-NMR). Both quantities correlate well with concentration of partially immobilized, nitrogen-containing and proton magnetization exchanging muscle proteins. Therefore, these two quantities could serve as potential markers for dry-curing process monitoring. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Franci Bajd
- Jožef Stefan Institute, Jamova 39, Ljubljana, 1000, Slovenia
- Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana, 1000, Slovenia
| | - Anton Gradišek
- Jožef Stefan Institute, Jamova 39, Ljubljana, 1000, Slovenia
| | - Tomaž Apih
- Jožef Stefan Institute, Jamova 39, Ljubljana, 1000, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, Ljubljana, 1000, Slovenia
- Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana, 1000, Slovenia
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27
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Corral S, Belloch C, López-Díez JJ, Salvador A, Flores M. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat. Meat Sci 2016; 123:1-7. [PMID: 27579788 DOI: 10.1016/j.meatsci.2016.08.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 07/18/2016] [Accepted: 08/23/2016] [Indexed: 11/16/2022]
Abstract
Yeast inoculation of dry fermented sausages manufactured with entire male fat was evaluated as a strategy to improve sausage quality. Four different formulations with entire male/gilt back fat and inoculated/non-inoculated with Debaryomyces hansenii were manufactured. The use of entire male back fat produced the highest weight losses, hardness and chewiness in dry sausages. Consumers clearly distinguished samples according to drying time and D. hansenii inoculation while the use of entire/gilt back fat was not highly perceived. The presence of androstenone and skatole was close to their sensory thresholds. Androstenone was not degraded during the process but skatole was affected by yeast inoculation. D. hansenii growth on the surface regulated water release during ripening, reduced hardness and chewiness in entire male sausages and resulted with similar texture to gilt sausages. Yeast inoculation inhibited lipid oxidation providing fruity odours and less oxidized fatty sausages in the sensory analysis. The effectiveness of yeast to mask boar taint was demonstrated by sensory analysis.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - José Javier López-Díez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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28
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Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I. Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams. Meat Sci 2016; 122:109-118. [PMID: 27513945 DOI: 10.1016/j.meatsci.2016.08.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 07/13/2016] [Accepted: 08/01/2016] [Indexed: 11/24/2022]
Abstract
Quantitative magnetization transfer magnetic resonance imaging (qMT-MRI) was employed to characterize dry-cured ham tissues differing in anatomical positions and processing protocols. Experimentally obtained MR images of dry-cured ham sections were analyzed by the well-established binary-spin-bath (BSB) model. The model enabled an efficient discrimination between a free-water proton pool and a restricted-macromolecular proton pool. Significant differences in restricted pool sizes were found among different ham sections. Values of the restricted pool size obtained by the model were in a good agreement with chemically determined protein content. The study confirmed the feasibility of the applied qMT-MRI as a nondestructive tool for characterization of dry-cured ham tissues.
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Affiliation(s)
- Franci Bajd
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | | | - Jernej Vidmar
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Institute of Physiology, Medical Faculty, University of Ljubljana, Zaloška 4, Ljubljana 1000, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia.
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29
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Corral S, Salvador A, Flores M. Effect of the use of entire male fat in the production of reduced salt fermented sausages. Meat Sci 2016; 116:140-50. [PMID: 26882213 DOI: 10.1016/j.meatsci.2016.02.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 12/11/2015] [Accepted: 02/01/2016] [Indexed: 10/22/2022]
Abstract
The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid composition, volatile compounds and boar taint compounds were analysed. The use of entire male fat produced the highest weight losses producing high hardness and chewiness while salt reduction produced a decrease in hardness. Entire male sausages had the lowest oxidation values due to the low content of C18:2n6 while salt reduction did not affect the oxidation process. Boar taint odour was due to the presence of androstenone and skatole but entire male fat sausages had different generations of volatile compounds. The presence of androstenone was perceived by consumers as abnormal odours but also other sausage characteristics such as texture (high hardness) and oxidation were detected due to the different chemical compositions of entire males versus gilts.
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Affiliation(s)
- Sara Corral
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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30
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Bajd F, Škrlep M, Čandek-Potokar M, Vidmar J, Serša I. Use of multiparametric magnetic resonance microscopy for discrimination among different processing protocols and anatomical positions of Slovenian dry-cured hams. Food Chem 2015; 197 Pt B:1093-101. [PMID: 26675845 DOI: 10.1016/j.foodchem.2015.11.103] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 11/18/2015] [Accepted: 11/19/2015] [Indexed: 10/22/2022]
Abstract
A novel multiparametric magnetic resonance microscopy (MRM) approach was applied to the Slovenian Kraški pršut dry-cured ham samples in order to evaluate its potential for discrimination among biceps femoris and semimembranosus muscle from two hams, differing in processing (salting duration) and thus in water and salt content. The approach is based on apparent diffusion coefficient (ADC) mapping as well as on longitudinal (T1) and transversal (T2) nuclear magnetic resonance relaxation time mapping. Three-dimensional maps were acquired and analyzed by one dimensional (1D) ADC, T1, and T2 distributions as well as by paired two-dimensional ADC-T1, ADC-T2 and T1-T2 distributions. The discriminating potential of the applied MRM approach was confirmed by differences among both 1D and 2D distributions of different ham samples. In addition, distribution peak positions highly correlated with the conventionally determined moisture content.
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Affiliation(s)
- Franci Bajd
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | | | - Jernej Vidmar
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Institute of Physiology, Medical Faculty, University of Ljubljana, Zaloška 4, Ljubljana 1000, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, Ljubljana 1000, Slovenia; Faculty of Mathematics and Physics, University of Ljubljana, Jadranska 19, Ljubljana 1000, Slovenia.
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