A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin

Abstract

This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (aw) was associated with higher lipid and protein oxidation. However, this fact was associated with softening and low color quality (a*, chroma, and cured color). In a more in-depth exploration, using principal component analysis (PCA) for each cluster separately, connections between protein and lipid oxidation were found in high aw, as demonstrated by their statistical association. In the same way, relationships between high hardness and carbonyl contents were obtained only in high aw. In addition, an overall relationship (p < 0.05) between nondestructive measurements, such as hardness, and destructive methods (malonaldehyde and carbonyl contents) demonstrate that nondestructive techniques can be promising for further studies in the method replacement field. In this study, reasonable explanations of the connections between oxidative damage and quality traits in Socol are provided.

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

“…Mean values of a* parameter are possibly a result derived from some physicochemical process, probably related to the amount of water and/or fat that defines the difference in redness (a*) between samples [38]. The mean values obtained for instrumental color were consistent with those obtained in other previous works for these products [39][40][41]. Moisture values were also found in concordance with literature, ranged from 38.42 to 41.39% [42,43].…”

Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach

“…Alternatively, the use of preservatives or preservation technologies has been approached to increase cured meats' safety (Simon‐Sarkadi et al ., 2012; Mozuriene et al ., 2016). Somehow, for products that rely on natural microbiota for fermentation and maturation, as BDL (Rosario et al ., 2020), the use study of the NaCl concentration on the final product can lead to an option for a safer product without the need of adding preservatives or changing the formulation of the product. Therefore, a more comprehensive study on the threshold of NaCl used in the products to balance microorganism growth and toxic BAs formation is desirable to grant a safe and healthy meat product.…”

“…The pork loin ( Longissimus dorsi ) was dry‐cured with NaCl and 3g kg −1 of a mixture (1:1) of black pepper ( Piper nigrum ) and garlic ( Allium sativum ). The ripening period was conducted for three months at ambient temperature (between 10 °C and 25 °C) and relative humidity (82.5%–84%) (Rosario et al ., 2020). After the maturation, samples were vacuum packed and transported in sanitized boxes to the laboratory (25 °C) for analysis.…”

“…First, data on 16 variables of the 21 BDL were standardized to eliminate the order of magnitude effect among the responses. Then, to investigate the 21 BDLs natural grouping, the hierarchical cluster analysis (HCA) was used following Ward's method and Euclidean distance (Granato et al ., 2018; Rosario et al ., 2020). The HCA technique works using an agglomerative approach where each sample starts as a unique cluster.…”

“…More specifically, their a w , pH, acidity and NaCl content are different due to the technological processing involved in dry‐curing (Mutz, et al ., 2019). Our previous study with this cured meat found correlations between its physicochemical characteristics and oxidative state, where a w and NaCl content were highly important (Rosario et al ., 2020). In addition, these characteristics are directly involved in the microbiota present in the meat product and their BAs production, as evidence suggests that they affect the activity of amino acid decarboxylases (Bozkurt et al ., 2004; Bubelová et al ., 2015).…”