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Carrapiso AI, Martín-Mateos MJ, D'Arrigo M, Delgado-Adámez J, Saraiva JA, Ramírez-Bernabé MR. High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón"). Foods 2024; 13:687. [PMID: 38472802 DOI: 10.3390/foods13050687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/15/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when added at 0.5 and 3% with those of synthetic additives (sodium nitrite and ascorbic acid) and no additives (Control) in lipid and protein oxidation, the instrumental color, the sensory characteristics, and the volatile compounds. The pomace (68.7 ± 7.4 mmol Trolox g-1) was as effective as the additives at preventing lipid oxidation, resulting in values 3.2-3.8 times lower than the Control sausages. However, the pomace was not effective at decreasing the microbial counts, improving the instrumental and sensory color and the volatile compound profile, and decreasing the off-odor and off-flavor developed in the Control sausages. The lack of a detrimental effect of the pomace at 0.5% on the volatile compounds and the sensory characteristics and its benefits to delay lipid oxidation suggest that it might be useful to improve the oxidative stability. Conversely, at 3%, with a detrimental effect on some sensory characteristics and no benefits over the lower dosage, is not advisable.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María Jesús Martín-Mateos
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Matilde D'Arrigo
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Jorge Alexandre Saraiva
- Research Unit of Organic Chemistry, Natural and Agro-Food Products (QOPNA), Chemistry Department, Aveiro University, 3810-193 Aveiro, Portugal
| | - María Rosario Ramírez-Bernabé
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
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Rodríguez-Hernández P, Martín-Gómez A, Cardador MJ, Amaro MA, Arce L, Rodríguez-Estévez V. Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level. Meat Sci 2022; 195:108989. [DOI: 10.1016/j.meatsci.2022.108989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/04/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022]
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3
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Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Crit Rev Food Sci Nutr 2022; 63:8781-8795. [PMID: 35373656 DOI: 10.1080/10408398.2022.2057418] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Foul-smelling odors are main quality defects of dry-cured ham, which are connected with the excessive degradation of the structural proteins and excessive oxidation of lipids caused by the abnormal growth of spoilage microorganisms, threatening the development of dry-cured ham industry. Characterizing the key microorganisms and metabolites resulted in the spoilage of dry-cured ham, and discussing the relationship between spoilage microorganisms and metabolites are the key aspects to deeply understand the formation mechanism of off-odor in dry-cured ham. Until now, there is no detailed discussion or critical review on the role of spoilage microorganisms in developing the off-odor of dry-cured ham, and the regulation of off-odor and spoilage microorganisms by starter cultures has been not discussed. This review shows the recent achievement in the off-odor formation mechanism of dry-cured ham, and outlines the potential regulation of off-odor defects in dry-cured ham by starter cultures. Results from current research show that the abnormal growth of Lactic acid bacteria, Micrococcaceae, Enterobacteriaceae, Yeasts and Molds plays a key role in developing the off-odor defects of dry-cured ham, while the key spoilage microorganisms of different type hams are discrepant. High profile of aldehydes, acids, sulfur compounds and biogenic amines are responsible for off-odor development in spoiled dry-cured ham. Several starter cultures derived from these species of Staphylococcus, Penicillium, Debaryomyces, Pediococcus and Lactobacillus show a great potential to prevent microbiological hazards and improve flavor quality of dry-cured ham, whereas, the ecology, function and compatibility of these starter cultures with the processing parameters of dry-cured ham need to be further evaluated in the future.
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Affiliation(s)
- Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, P.R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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4
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Carrapiso AI, Martillanes S, Delgado-Adámez J, Ramírez R. Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham. Food Chem 2021; 375:131651. [PMID: 34838405 DOI: 10.1016/j.foodchem.2021.131651] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/25/2021] [Accepted: 11/17/2021] [Indexed: 11/04/2022]
Abstract
The purpose of this study was to evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidant and antimicrobial activity, high pressure processing (HPP) (600 MPa, 7 min), storage time (1, 90, and 180 days) and temperature (4 vs 20 °C) on the volatile compounds of sliced "Montanera" Iberian ham. The active packaging affected a quarter of the compounds, with a trend similar (although to a greater extent) to the one resulting from the HPP. The active packaging provided no clear advantages or serious drawbacks. The slight effect of the high pressure processing indicates that "Montanera" products might be more resistant to HPP-induced changes than other dry-cured hams. Regarding storage, despite the marked effect of time (30 out of 38 compounds), the temperature only influenced two compounds. This weak effect raises the possibility of storing and distributing this vacuum-packaged sliced product at room temperature.
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Affiliation(s)
- Ana I Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain.
| | - Sara Martillanes
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain.
| | - Jonathan Delgado-Adámez
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain.
| | - Rosario Ramírez
- Technological Agri-Food Institute (INTAEX), Center for Scientific and Technological Research of Extremadura (CICYTEX), Av. Adolfo Suárez s/n, 06071 Badajoz, Spain; Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06007 Badajoz, Spain.
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Li L, Perea-Sanz L, López-Díez JJ, Salvador A, Belloch C, Flores M. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors. Meat Sci 2021; 184:108698. [PMID: 34700177 DOI: 10.1016/j.meatsci.2021.108698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 10/20/2022]
Abstract
Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chemical parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the "cured meat odor".
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Laura Perea-Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - José Javier López-Díez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Ana Salvador
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.
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6
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Carrapiso AI, Amaro-Blanco G, Manzano R, Delgado-Adámez J, Ramírez R. Volatile compounds of sliced high quality (Montanera) dry-cured Iberian shoulder subjected to high pressure processing and/or with an active packaging of olive leaf extract. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100606] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham. Food Res Int 2020; 140:110001. [PMID: 33648234 DOI: 10.1016/j.foodres.2020.110001] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 11/23/2022]
Abstract
The effects of partial NaCl substitution combined with high-temperature ripening on the proteolysis and formation of volatile compounds in dry-cured lamb ham was investigated. Two salt treatments, I (0% KCl + 100% NaCl) and II (25% KCl + 75% NaCl), were considered. Although some studies have analyzed the influences of salt substitution on volatile compounds of dry-cured ham, no studies have evaluated lamb ham produced in China. Intensifying the high-temperature ripening lead to an increase in the formation of flavors generated by the Maillard reaction and Strecker degradation in both treatments, also, had a positive influence on proteolysis index and content of total free amino acids during the ripening stage. The application of 25% KCl did not influence the formation of volatiles during curing stage, however, there were more volatiles came from amino acids degradation in the final products with 25% KCl. Therefore, sodium reduction combined with high-temperature ripening may be an alternative method to manufacture Chinese dry-cured lamb hams.
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Dual-fiber solid-phase microextraction coupled with gas chromatography–mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1140:121994. [DOI: 10.1016/j.jchromb.2020.121994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/01/2019] [Accepted: 01/14/2020] [Indexed: 11/24/2022]
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10
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Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins. Meat Sci 2018; 143:237-241. [PMID: 29803857 DOI: 10.1016/j.meatsci.2018.05.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 04/04/2018] [Accepted: 05/07/2018] [Indexed: 11/23/2022]
Abstract
The aim of this study was to assess the effect of immune-spaying on sensory characteristics and the volatile organic compound (VOC) profile of dry-cured shoulders and loins by comparing Iberian × Duroc surgically spayed females, immune-spayed females and entire females. VOC profile of dry-cured shoulders was not significantly affected by the reproductive status, probably due to the large heterogeneity of dry-cured shoulders as a product. Correspondingly, dry-cured shoulders showed little differences among treatment groups, with better scores for marbling, hardness and chewiness attributes in the immune-spayed females. Dry-cured loin sensory traits such as brightness, marbling, chewiness and juiciness, presented better scores in immune-spayed females. Moreover, dry-cured loins showed a higher homogeneity that allowed the effects of spaying to be observed, thus the Principal Component Analysis performed on VOC profile data indicated a better separation of samples among treatment groups. Consequently, immune-spaying could be a viable alternative to surgical spaying from the point of view of meat quality.
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Zhou CY, Wang Y, Pan DD, Cao JX, Chen YJ, Liu Y, Sun YY, Ou CR. The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing. Food Sci Biotechnol 2017; 26:679-687. [PMID: 30263592 DOI: 10.1007/s10068-017-0089-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 03/13/2017] [Accepted: 03/16/2017] [Indexed: 11/26/2022] Open
Abstract
Twelve pieces of longissimus dorsi were processed into Chinese traditional dry-cured loins. The changes in the proteolylic enzymes activities, myofibrillar proteins degradation, and free amino acids content were investigated during processing. Compared with fresh piece (0 day), the cathepsin B + L and calpains activities decreased after dry-curing and maintained potential activities values of 23.25 and 15.04% in the final products, respectively. The myosin heavy chain (MHC) and C protein were intensely degraded at the dry-ripened stage; the 50 kDa desmin increased at day 2 and then disappeared at day 11. The total free amino acids content increased from 333.18 mg/100 g in the raw to 1096.54 mg/100 g at the end of the dry-ripening. This work provided a mechanism for the accumulation of free amino acids and predicted the proteolysis extent of myofibrillar proteins by monitoring the changes of three marker proteins (MHC, C protein and 50 kDa desmin) during Chinese traditional dry-cured loins processing.
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Affiliation(s)
- Chang-Yu Zhou
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Ying Wang
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Dao-Dong Pan
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Jin-Xuan Cao
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Yin-Ji Chen
- 2Department of Food Science, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Yuan Liu
- 3College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
| | - Yang-Ying Sun
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
| | - Chang-Rong Ou
- 1Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211 China
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12
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Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Gamero-Negrón R, Sánchez del Pulgar J, Cappellin L, García C, Gasperi F, Biasioli F. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: Effect on the VOC profile of dry-cured shoulders and dry-cured loins as detected by PTR-ToF-MS. Meat Sci 2015; 110:169-73. [DOI: 10.1016/j.meatsci.2015.07.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 06/22/2015] [Accepted: 07/23/2015] [Indexed: 10/23/2022]
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Carrapiso AI, Noseda B, García C, Reina R, Sánchez del Pulgar J, Devlieghere F. SIFT-MS analysis of Iberian hams from pigs reared under different conditions. Meat Sci 2015; 104:8-13. [DOI: 10.1016/j.meatsci.2015.01.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2014] [Revised: 11/12/2014] [Accepted: 01/22/2015] [Indexed: 11/27/2022]
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15
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Ying W, Ya-Ting J, Jin-Xuan C, Yin-Ji C, Yang-Ying S, Xiao-Qun Z, Dao-Dong P, Chang-Rong O, Ning G. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production. Food Chem 2015. [PMID: 26212938 DOI: 10.1016/j.foodchem.2015.05.048] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening. Total free fatty acids (TFFA) increased at dry-curing and dry-ripening points and decreased during marinating. Total peak area of lipids derived volatile compounds (TPALDVC) and total peak area increased during entire stages. Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC. The higher TPALDVC in HS could be attributed to higher lipid hydrolysis and oxidation during processing.
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Affiliation(s)
- Wang Ying
- Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Jiang Ya-Ting
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Cao Jin-Xuan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chen Yin-Ji
- Department of Food Science, Nanjing University of Finance & Economics, Nanjing 210023, China
| | - Sun Yang-Ying
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Zeng Xiao-Qun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Pan Dao-Dong
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Ou Chang-Rong
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Gan Ning
- Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China
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del Pulgar JS, Roldan M, Ruiz-Carrascal J. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time). Molecules 2013; 18:12538-47. [PMID: 24152673 PMCID: PMC6270416 DOI: 10.3390/molecules181012538] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 09/27/2013] [Accepted: 10/07/2013] [Indexed: 11/25/2022] Open
Abstract
The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.
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Affiliation(s)
- Jose Sanchez del Pulgar
- Food Science, School of Veterinary Sciences, University of Extremadura; 10003 Caceres, Spain.
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