Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Giovanelli, G.; Buratti, Susanna; Laureati, Monica; Pagliarini, E.

doi:10.1007/s00217-015-2616-6

Cited by 10 publications

(7 citation statements)

References 31 publications

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“…Along the curing process, hams lose weight due to an increasing loss of water from 0 to 18 months of curing (6,16,23, 27% at 1, 3, 6, 12 month respectively, data not shown), with a plateau between 14 and 16 months (Table 2). Consequently, moisture showed a light tendency to decrease from 14-to 18-month hams, in line with what is generally observed in dry-cured ham [19][20][21]. Some modifications in protein content were also observed between seasoning classes, especially between 14-and 16-month hams and the 18-month group.…”

Section: Physical and Chemical Analysissupporting

confidence: 86%

“…Instrumental color did not show any difference in the Semimembranosus muscles among the seasoning classes. Contrariwise, changes in color traits were observed in Celta ham, where Biceps femoris was less red and bright in the final seasoning phase [19], and in Teruel PDO drycured ham [23], and a progressive decrease of CIELAB parameters in lean ham was observed also by Giovannelli et al [21] for three Italian PDO dry-cured hams. In the latter study, as the curing process advances, Toscano ham was the one that showed the greater decrease in lightness during the last seasoning phases.…”

Section: Physical and Chemical Analysissupporting

confidence: 58%

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Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Sirtori

Dimauro

Bozzi

et al. 2019

Eur Food Res Technol

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Physical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME-GC-MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 16 esters, 14 alcohols, 13 hydrocarbons, 12 ketones, 10 acids, 2 furans and 1 nitrogenous compound) were identified. Sensory evaluation outlined the major differences between 18th months ham and the other two classes, with the former being harder and with a slight presence of off flavor and off odor. The VOCs evolution during curing was studied and a multivariate approach was performed to test the feasibility of using the VOCs profile to predict the curing stage of Toscano ham. The discriminant analysis successfully managed to separate the samples of 0-6 months from the ones of 12-18 months using 26 of the identified VOCs. Among them, pentane 2,3-dimethyl, acetophenone and 9-decenoic acid were strong discriminants for 0-6 months hams, while dodecanoic, benzeneacetaldehyde, 3-octen-2-one and pentanoic acid ethylester were linked to 12-18 months hams. Within the high maturing classes (12, 14, 16, 18 months of seasoning), the 17 discriminating compounds identified successfully allocated only 12 and 18 months samples. The main VOCs associated with the "12 months" class were nonanal, 1,5-diphenyl-3-methylthio-1,2,4-triazole and 6-methoxy 2-hexanone. The "18 months" seasoning class, instead, was identified by 1,5-diphenyl-3-methylthio-1,2,4-triazole, phenol and l,2-butoxy ethanol.

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Section: Physical and Chemical Analysissupporting

confidence: 86%

Section: Physical and Chemical Analysissupporting

confidence: 58%

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Sirtori

Dimauro

Bozzi

et al. 2019

Eur Food Res Technol

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“…The results may be due to the increased temperature and also due to the effects of salting and drying the legs several times. The moisture content at the aging period (35%) was lower than that one reported by Giovanelli et al [ 42 ], who found the moisture content decreased from 71.12% of the green pig hams and stabilized at 54.0% during the aging period. Zhao et al [ 43 ] and Zhang et al [ 44 ] also found a similar decrease trend of moisture content in Jinhua and Xuanwei hams.…”

Section: Resultscontrasting

confidence: 62%

Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing

Zhang

Wei

Zhang

et al. 2022

Foods

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In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical–chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical–chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.

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“…Chemical and biochemical reactions between the breakdown products of nitrite and the breakdown products of fats and carbohydrates are very important in the development of typical aroma in cured meat products (Kaban, 2013). In dry-cured ham, many volatile compounds including different chemical groups such as alkanes, alkenes, aldehydes, ketones, alcohols, carboxylic acids, aromatic hydrocarbons, terpenes, esters, sulphur compounds, furans, pyrazines, amines and chloride compounds have been determined (Giovanelli, Buratti, Laureati, & Pagliarini, 2016;Martínez-Arellano, Flores, & Toldrá, 2016;Toldrá, 1998;Toldrá, Aristoy, & Flores, 2009). In pastırma, a short production time leads to a limited number of volatile compounds (Kaban, 2013).…”

Section: Practical Applicationsmentioning

confidence: 99%

Volatile compounds of pastırma under different curing processes

Hazar

Kaban

Kaya

2019

J Food Process Preserv

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The effects of different curing processes (curing temperature 4°C or 10°C and curing agent 150 mg/kg nitrite or 300 mg/kg nitrate) on the volatile compound profile of the pastırma (Turkish dry‐cured meat product) have been investigated. A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans and nitrogenous compounds have been identified in pastırma samples. The curing temperature did not have a significant effect on any compound. The curing agent had statistically a significant or very significant influence on 12 compounds. In general, the use of nitrate increased the amount of volatile compound. However, lower mean hexanal value was determined in pastırma samples cured with nitrite than those cured with nitrate. Practical applications Pastırma is a traditional dry‐cured meat product. It is produced from whole muscle and/or mucsles of certain parts of beef or water buffalo carcasses. In curing stage, nitrate was used generally. However, nitrite can be used alone or with nitrate in this stage. In this study, the effects of different curing conditions (150 mg/kg nitrite or 300 mg/kg nitrate and 4°C or 10°C) on volatile compounds of pastırma were investigated. According to the results, pastırma produced with nitrate generally showed higher amounts of volatile compounds. On the other hand, curing temperature was not significant factor in terms of volatile compounds.

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Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Cited by 10 publications

References 31 publications

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing

Volatile compounds of pastırma under different curing processes

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