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Luciano CG, Tessaro L, Bonilla J, Balieiro JCDC, Trindade MA, Sobral PJDA. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Sci 2022; 189:108821. [PMID: 35421736 DOI: 10.1016/j.meatsci.2022.108821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 02/12/2022] [Accepted: 03/31/2022] [Indexed: 11/25/2022]
Abstract
Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuum-packaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds - nisin and PLHE - in the food contact thinner layer was observed to have the most favorable effect.
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Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Jeannine Bonilla
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Júlio César de Carvalho Balieiro
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, São Paulo, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C; 05508-080 São Paulo (SP), Brazil.
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Vargas-Ramella M, Lorenzo JM, Domínguez R, Pateiro M, Munekata PES, Campagnol PCB, Franco D. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods 2021; 10:foods10030669. [PMID: 33800986 PMCID: PMC8004072 DOI: 10.3390/foods10030669] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/08/2021] [Accepted: 03/17/2021] [Indexed: 12/12/2022] Open
Abstract
The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.
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Affiliation(s)
- Marcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Laguna 88790-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (J.M.L.); (R.D.); (M.P.); (P.E.S.M.)
- Correspondence:
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Teixeira A, Silva S, Guedes C, Rodrigues S. Sheep and Goat Meat Processed Products Quality: A Review. Foods 2020; 9:foods9070960. [PMID: 32698535 PMCID: PMC7404805 DOI: 10.3390/foods9070960] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 01/19/2023] Open
Abstract
Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.
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Affiliation(s)
- Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal;
- Correspondence: ; Tel.: +351-273303206
| | - Severiano Silva
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (S.S.); (C.G.)
| | - Cristina Guedes
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (S.S.); (C.G.)
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal;
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Abstract
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products. Finally, the future trends in sheep and goat meat products research will be pointed out.
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Guerrero A, Sañudo C, Campo MDM, Olleta JL, Muela E, Macedo RMG, Macedo FAF. Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations. Foods 2018; 7:E89. [PMID: 29891758 PMCID: PMC6025288 DOI: 10.3390/foods7060089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 05/30/2018] [Accepted: 06/01/2018] [Indexed: 11/16/2022] Open
Abstract
Dry cured meat—‘cecina’—is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of ‘cecina’ from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred and fifty consumers evaluated colour acceptability, fatness and odour, flavour and overall acceptability of ‘cecina’ from those 9 treatments. Additionally, habits of consumption of cured products and preferences for different species and willingness to pay for ‘cecina’ were investigated. Linseed supplementation was identified as the most important factor for sensorial attributes (p < 0.01), with the preferred ‘cecina’ being that with 5% and 10% supplementation. Feeding duration only modified the fatness acceptability (p < 0.01). ‘Cecina’ from small ruminants is a product consumed occasionally by the majority of participants; however, it presented an adequate overall acceptability. Consequently, elaborating ‘cecina’ would be a feasible strategy to improve the income of farmers.
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Affiliation(s)
- Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Carlos Sañudo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - María Del Mar Campo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Jose Luis Olleta
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Erica Muela
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
| | - Rosa M G Macedo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
- Department of Animal Science, Universidade Federal, de Sergipe, Cidade Universitária, 49100-000 São Cristovão, Brazil.
| | - Francisco A F Macedo
- Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
- Department of Animal Science, Universidade Federal, de Sergipe, Cidade Universitária, 49100-000 São Cristovão, Brazil.
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Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions. Meat Sci 2017; 137:201-210. [PMID: 29197768 DOI: 10.1016/j.meatsci.2017.11.026] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Revised: 10/19/2017] [Accepted: 11/20/2017] [Indexed: 11/21/2022]
Abstract
The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.
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Consumer perception of dry-cured sheep meat products: Influence of process parameters under different evoked contexts. Meat Sci 2017; 130:30-37. [DOI: 10.1016/j.meatsci.2017.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/26/2017] [Accepted: 04/05/2017] [Indexed: 11/22/2022]
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