Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Changes in lipid properties of duck egg yolks under extreme processing conditions

The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as high salt, high salt-heat synergy and strong alkali. The results showed that both the high salt and high salt-heat treatments resulted in the decrease of the moisture content and the increase of the oil exudation of egg yolks. The iodine value of the lipid extracted from salted egg yolks with or without heat treatment decreased. However, strong alkali treatment increased the moisture content of egg yolks, and the oil exudation increased at first and then decreased. The iodine value of the lipid obtained from preserved egg yolks showed an overall trend with first increase and then decrease, and the saponification value of the lipid got from preserved egg yolks was lower than the lipid got from the raw salted egg yolks. According to the conjugated diene acid value and thiobarbituric acid value, the lipid of egg yolks was oxidized to different degrees under the three processing conditions. At the end of pickling, the fatty acid content of the lipid acquired from egg yolks all increased. Therefore, all three extreme treatments significantly changed the lipid properties of duck egg yolks.

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

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

Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl₂) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salts on lipid oxidation thiobarbituric acid-reactive substances (TBARs) assay was performed along 180 days. Furthermore, ESI-MS/MS and GC analysis were conducted to detect and identify oxidized lipids, volatile compounds and free fatty acids profiles during the meat processing time. Lipid profiles from different salted meat demonstrated that CaCl₂ salt have inducted more lipid oxidation when compared to the combination of NaCl and KCl salts, highlighting the implication of CaCl₂ on increased lipolysis reactions. Moreover, the obtained results from both the analyses suggest that a combination of NaCl and KCl salts can be a good alternative for reducing the sodium content without compromising the quality of the salted meat.

The effect of salting time and sex on chemical and textural properties of dry cured ham

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.

Fatty acid profile, physicochemical composition and sensorial attributes of salted and sun-dried meat from young Nellore bulls supplemented with condensed tannins

The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls' diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n-3 and a linear reduction in collagen, C16:0, C16:1cis-9, C18:1, MUFAs, and Δ9-desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls' diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.

Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

BACKGROUND

Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot.

RESULTS

Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L^* (P = 0.0032), a^* (P < 0.0001) and c^* (P < 0.0001) values but a lower index color b^* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05).

CONCLUSION

Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.

Adding Blends of NaCl, KCl, and CaCl2to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.

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

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

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

The modification of the salting procedure (from a three- to a two-salt coverage steps) and its effects on quality and stability properties has been investigated to reduce NaCl content of traditional dry-cured ham. The study was applied on green hams of small-S and large-L weight classes. Results evidenced that a two-salt coverage steps salting could be applied to reduce significantly NaCl content of S-size hams and to reach the physico-chemical conditions required for microbial stability at the end of ripening. The final salt content of the products results (p < 0.05) to depend on salting procedure and initial weight of the hams, while limited differences on quality properties have been observed being the latter mainly associated to the pattern of the volatile compounds. In particular, aldehydes and hexanal content were lower in hams undergone to a 2-steps salting. Sensory analysis evidenced that the hams with reduced NaCl (2s-S and 2s-L) were less easy to chew, less salty and with a lower intensity of the smoky flavour in respect to the 3s- ones. The study confirmed the feasibility of salt content reduction of traditional dry-cured hams by modifying the salting process. However, the weight of the initial tights resulted a critical factor in affecting salting diffusion, salt content and water activity of the ripened products, their quality and stability properties.

A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig

The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins of CM than in CG (P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for redness (P < 0.01), brightness (P < 0.001), marbling level (P < 0.05) and marbling size (P < 0.01), odour intensity (P < 0.05) and cured odour (P < 0.01), hardness (P < 0.001) and some flavour traits such as intensity (P < 0.05), cured flavour (P < 0.05) and after-taste (P < 0.05), and lower scores for sweetness (P < 0.01) and adhesiveness (P < 0.05), than dry-cured CG loins. Dry-cured loin from CM showed the highest level of consumer preference and acceptability.

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

Dry-cured meat products represent a large part of the meat products on the European market. The technologies develop for these products lead to the production of a large scale of meat products with typical sensory traits. Numerous studies have been devoted to optimise the quality traits of these products which are considered as traditional products by the consumer and provide a high added value to the producer. Among the components of the raw material, lipids play a key role in the final quality of these products. Many sensory traits of dry-cured meat products depend on lipid traits of muscle and adipose tissues of fresh meat and on their degradation through a complex set of lipolytic and oxidative reactions during processing. Lipid traits of both muscle and adipose tissues of fresh meat are strongly related to pig rearing conditions, mainly genotype and feeding strategy. During processing, lipids undergo intense lipid hydrolysis controlled by both lipases and phospholipases, which remain active all along the process. Lipids are also subjected to oxidation, which generates numerous volatile compounds. These volatiles contribute to some typical aroma notes of dry-cured meat products such as rancid, aged ham and dry-cured odours. This paper reviews the recent knowledge on the influence of lipid traits of fresh meat, lipid hydrolysis and oxidation on the development of sensory traits of dry-cured meat products.

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

The extractability of sarcoplasmic and myofibrillar proteins, the myofibrillar proteins and their degradation products, classical nitrogen fractions, free amino acids, acidity of the fat, and free fatty acids were determined throughout the manufacturing process of dry-cured lacón, a traditional dry-salted and ripened meat product made in the northwest of Spain from the foreleg of the pig, following a similar technological process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) on the proteolytic and lipolytic changes was also studied. Throughout the manufacture, approximately 87% of the sarcoplasmic proteins and 91% of the myofibrillar proteins became insoluble. There was a significant (p<0.05) decrease of the myosin heavy chain, actin, and myosin light chains 1, 2 and 3, and also a significant (p<0.05) increase in the components generated as a result of the degradation of these myofibrillar proteins. The content of the different nitrogen fractions and of the free amino acids indicated that protein degradation during the manufacture of dry-cured lacón is only moderate. Data on the acidity of fat and of free fatty acids also indicated that lipolysis in dry-cured lacón is lower than in hams. The use of additives did not significantly influence the protein and lipid degradation, which occur throughout the manufacturing process.

Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit

Oxidative muscles contain more free fatty acids than glycolytic muscles, which could explain in part their higher sensitivity to oxidation. These fatty acids are partly the result of phospholipid hydrolysis catalysed by phospholipases A and lysophospholipases. Up to now, very little is known on the activities of these enzymes in skeletal muscles. This study deals with the activities of phospholipases A and lysophospholipases in five rabbit muscles covering a large range of metabolic types (oxidative Soleus and Semimembranosus proprius muscles, glycolytic Psoas major and Longissimus lumborum muscles and intermediate Gastrocnemius laterale muscle). The results showed that (a) phospholipases A and lysophospholipases had maximal activity at pH 8-9; (b) phospholipases A and lysophospholipases retained more than 50% of their maximal activity at pH 5.5-6, the ultimate pH of muscles; (c) lysophospholipases exhibited a higher activity than phospholipases A (4-7-fold higher in the oxidative muscles, 11-fold higher in the intermediate muscle and 18-23-fold higher in the glycolytic muscles); and (d) phospholipase A and lysophospholipase activities were higher in oxidative muscles than in glycolytic muscles (10-25-fold higher for phospholipases A and 4-5-fold higher for lysophospholipases). Thus oxidative muscles have a higher potential activity for post-mortem hydrolysis of phospholipids. © 2000 Society of Chemical Industry.