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

The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach

The characterization of quality brand meat products, such as "Chorizo Zamorano" dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivariate non-linear technique for the characterization of "Chorizo Zamorano" was assessed. The data analyzed were those of eight commercial brands covered by the quality mark over an eight-year period (2013-2020) and included parameters of the physicochemical composition and organoleptic properties of the product. The results showed that "Chorizo Zamorano" has an average moisture content (28.28%), high protein (38.38%) and fat (51.05%) contents, and a very low carbohydrate concentration (1.52%). Results showed that the fat and protein content and the sensory parameters related to external and internal odor appeared to be the studied variables with the greatest influence on the classification of the products according to their quality.

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

Producing dry-cured meats with relatively high a_w and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental color, oxidation and sensory characteristics of sliced Iberian chorizo with high a_w and pH. First, 600 MPa was applied for 480 s to sliced chorizo with a_w: 0.88 and pH: 6.01, and the treated and untreated samples were stored at 4 or 20 °C for 90 or 180 days. HPP, storage time and storage at 20 °C were successful at decreasing the microbial counts that were initially high. HPP and the storage temperature had a limited detrimental effect, whereas the storage time had a marked adverse effect on oxidation and some sensory traits. Despite the high a_w and pH, no safety issues arose initially or during the storage at 4 or 20 °C. In conclusion, for chorizo with high a_w and pH favoring high microbial counts, HPP may be an effective hurdle without a noticeable detrimental effect, and the economically convenient storage at 20 °C might be beneficial despite causing moderate quality loss.

Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven to effectively inhibit or slow down oxidative processes. The objective of our study was to determine whether thymol treatment of the surface of sliced paprika salami could be applied to inhibit lipid oxidation and color change during refrigerated storage. During eight weeks of storage, the malondialdehyde (MDA) levels and the ratios of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and n6/n3 in thymol-treated salami remained unchanged (p ≥ 0.05), whereas in the controls, the MDA levels increased by approximately twelvefold and the ratio of SFAs in the lipid fraction increased (p < 0.001), while the ratio of PUFAs decreased (p < 0.001). The application of thymol prevented decrease in yellowness (b*) of the slices and reduced decreases in redness (a*) and brightness (chroma).

Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat

This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under modified atmosphere (MAP) classification according to the official commercial category (defined by the combination of genotype and feeding regime) of the raw material used for its manufacturing (Black and Red purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a Montanera system and White Iberian × Duroc crossed (50%) pigs with feed based on commercial fodder) without opening the package. In parallel, NIRS feasibility in combination with partial least squares regression (PLSR) to predict main quality traits was assessed. The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. In addition, good predictive ability for C18:3 n-3 was obtained, which may help to support quality control.

Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and White, Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being Black and Red presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.